Mix 00 flour and salt in a large flat bottomed bowl, form a well in center

Crack eggs into a separate bowl (to prevent dropping egg shells) and gently whisk together

Add eggs to the center of the flour well and add the olive oil and water to the eggs

Using a fork, gradually incorporate flour from the sides of the well into the eggs

Once mostly soaked in, add another third, continuing to mix into the flour, careful not to let eggs slide out

Create another well in the middle of the flour and egg mixture and add the remaining egg, continuing until the dough looks like crumbles

Once all the egg is incorporated, use a spatula to dump mixture onto a clean surface

Flour your hands and begin forming a ball by pressing and rolling on the surface to form a rough sphere, add flour and scrape surface with a bench scraper to remove any dough stuck to the surface and incorporate it back into the dough

Begin kneading the dough by holding the side closest to you with your dominant hand and pulling the top of the dough away from you with your other hand, fold it over itself, using the bottom of the palm of your other hand, press the dough firmly down towards the surface and away from you

For the next fold, grab the dough 90 degrees from the top, twist it so it is now at the top (farthest away from you) and again, fold it over itself and press it with your dominant hand

Continue to flour your hands and knead the ball of dough until firm and elastic, turning and kneading the ball for about 10 minutes

Wrap in plastic wrap and rest in the fridge for at least 20 minutes before rolling

Unwrap your pasta dough and place it on a clean, cool, dry working surface

Lightly flour everything—your hands, the surface, the pasta roller, the dough

Start working the dough with a rolling pin in one direction only, roll it out to the width of your machine

Starting with the roller on its widest setting, feed the rolled out pasta dough into the machine at a low speed

Using the back of your hand, lay out the dough on the surface of your counter and lightly flour it

Repeat 2 or 3 times on the first setting

Repeat 2 or 3 times on the second setting

Repeat 1 time for the remainder of the settings, increasing the speed

Roll out dough until your pasta is smooth and as thin as tracing paper, your pasta sheet will get very long, so get someone to assist you to hold it

Lightly flour the sheet of dough and cut it to the required length

If making linguini, place it in a pot of water at a rolling boil with salt and oil for 3 minutes, drain and add olive oil to prevent sticking