Mix and knead

1. Mound the flour on your work surface and make a wide well in the center (or use a bowl). Add the eggs, salt (if using), and olive oil (if using) into the well.
2. Use a fork to beat the eggs, gradually pulling in flour from the edges until you have a thick, shaggy dough.
3. Use a bench scraper to gather crumbs and press them into the dough. If it’s too dry to come together, add water 1 tsp / 5 ml at a time (you may not need it).
4. Knead 8–10 minutes until smooth and elastic. The dough should feel firm and barely tacky, not sticky; if it’s sticking, dust lightly with flour and keep kneading.

Rest and roll

1. Form the dough into a ball, wrap tightly, and rest at room temperature for 30 minutes.
2. Unwrap and cut into 4 pieces. Keep the pieces you’re not using covered so they don’t dry out.
3. Flatten one piece into a thick oval. Roll with a rolling pin (or pass through the widest pasta-machine setting). Fold into thirds like a letter, then roll/pass again 2–3 times until the sheet looks smooth and even.
4. Continue rolling thinner, one setting at a time (or with the rolling pin), until you reach your desired thickness: about 1/16 inch / 1.5 mm for noodles, or about 1/32 inch / 0.8 mm for filled pasta.

Cut and cook

1. Dust the sheet lightly with semolina (or flour), then cut into your shape: fettuccine-style strips, wider ribbons, or lasagna sheets. Toss gently with a pinch of dusting flour to prevent sticking.
2. Bring a large pot of water to a boil (this can take 15 minutes or so). Salt the water with the kosher salt.
3. Add fresh pasta and stir for the first 10 seconds so it doesn’t clump. Boil 2–4 minutes, tasting early; it’s done when the center is no longer raw and the texture is tender with a slight bite.
4. Reserve 1/2 cup / 120 ml pasta water, then drain. Toss immediately with sauce, adding a splash of pasta water as needed to help everything coat and cling.