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Dump the flour onto a clean work surface and create a well in the center.
Crack in 3 eggs, add 1 tbsp olive oil and 1 tsp salt.
Using a fork, whisk the eggs and slowly incorporate the flour from around the sides of the well.
Bring the dough together to form a shaggy ball. If it's too dry, add a touch of water. If it's too wet, add a little more flour.
Knead the dough for about 10 minutes until it becomes smooth and taut.
Wrap the dough in cling film and let it rest for a minimum of 30 minutes.
Cut the dough in half to work with more manageable portions.
Lightly flour your work surface and start rolling out the pasta dough.
Laminate the dough by folding it in thirds and rolling it out 3 times.
Roll the dough into a large rectangle, thin enough to see the color of your fingers through it.
Cut the pasta dough into your desired shape, such as long tagliatelle-style strips.
Toss the cut pasta in a dusting of flour to prevent sticking.
Cook the fresh pasta in salted boiling water for 2-3 minutes.