Begin by placing the all-purpose flour on a clean countertop, creating a mound. Form a well in the center.

Crack the three large eggs into the well along with the olive oil and salt. Mix the ingredients with a fork.

Continue mixing until the mixture becomes shaggy. Transfer it onto a floured surface.

Knead the dough for 8-10 minutes until it transforms into a smooth, elastic ball.

Wrap the kneaded dough in plastic wrap or a clean kitchen towel and let it rest for 30 minutes.

Divide the dough into portions and roll each piece thinly using a rolling pin.

Fold the rolled dough loosely and slice it into your preferred noodle width.

Bring a large pot of salted water to a boil. Cook the pasta for 2-4 minutes until tender.