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Equip your mixer with the paddle attachment and mix up the eggs, olive oil, and salt.
Add about ⅔c of flour and mix on low.
Continue adding flour until a thick batter forms.
Switch over to your dough hook and continue to add in flour a little bit at a time until the dough can't absorb any more flour.
Let the mixer run for a few minutes to allow the dough to form a smooth surface.
If you have added too much flour and the dough won't stay together, flick water into the dough while the mixer is running.
Wrap the dough in plastic wrap and chill for 45 minutes to 1 hour in the fridge.
Remove the chilled dough, cut it into 4 equal pieces, and run each piece through the pasta roller, folding it in half between runs until smooth.
Adjust the pasta maker settings to the desired thinness and run the dough through the machine accordingly.
Dust the work surface with rice flour to prevent sticking and cut the pasta into desired shapes.
Cook the pasta in boiling water for about 8 minutes or until al dente.