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On a clean surface, mound the flour (reserve ¼ C.) making a large well for the eggs.
Crack the eggs into the well, and then add the salt, olive oil, and 1 tsp. of water into the eggs.
Use a fork to eat the egg mixture carefully, and slowly begin, incorporating the flour into the eggs.
Pull more and more flour in until you need to start using your hands to need the mixture. It will be a very wet and doughy mixture.
Add the water as needed if the mixture is too dry.
Once dough has came together, knead for 10 minutes until very smooth and shiny.
Shape into a tight ball and wrap in plastic wrap. Refrigerate for one hour.
After one hour, roll out the dough: dust your surface with a bunch of flour and cut your ball of dough in half.
Roll VERY thin, rolling from the center out. You should be able to see if the silhouette of your hand underneath the thinly rolled sheet.
Rest for 10 minutes and then roll into a loose tube, cutting the tub into small rows.
Dry pasta thoroughly for 30+ minutes before cooking.
Boil water and salt.
Cook 2-4 minutes, or until pasta floats to the top.