On a clean surface or in a mixing bowl, make a mound with the flour and create a well in the center.

Crack the eggs into the well and add the salt (and olive oil if using).

Using a fork, gently beat the eggs and start pulling in flour from the sides. Once it starts coming together, knead by hand for about 8–10 minutes until smooth and elastic. (If using a stand mixer, use the dough hook for 5–6 minutes.)

Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.

Attach the KitchenAid pasta roller to the stand mixer.

Cut your dough into 4 equal pieces. Flatten one piece slightly with your hand and cover the rest to prevent drying.

Set the pasta roller to setting 1 (widest) and turn the mixer to speed 2.

Feed the dough through the roller. Fold it in half and run it through 2–3 more times on setting 1 to knead and smooth the dough.

Continue passing the dough through progressively thinner settings (typically up to setting 5 or 6 for fettuccine or lasagna, thinner for ravioli).

Lightly flour the dough if it gets sticky, and trim the ends for a uniform shape.

Use the appropriate KitchenAid cutter attachment or a sharp knife to cut into your desired shape (fettuccine, tagliatelle, lasagna sheets, etc.).

Lay the pasta on a floured surface or hang to dry slightly before cooking.

Bring a large pot of salted water to a boil.

Cook fresh pasta for 2–4 minutes (depending on thickness), until al dente.

Drain and sauce immediately!