Start with a dry and clean work surface. Lightly dust your work surface with flour. This will keep your fresh pasta dough from sticking to the surface. Semolina flour works well for this purpose. Semolina flour has a more granular texture and will help the ball of pasta dough resist sticking to the surface.

Sift the flour and create a pile. Make a create in the pile large enough to hold 2 eggs. Crack the eggs, drop them in the crater, and add Olive oil and salt.

With a fork whisk the eggs while allowing the flour to mix with the liquid center. Once it is all combined chop the dough together with a bench scraper.

Now, shape your homemade pasta dough until the dough forms into a ball. Be sure to keep dusting your work surface with flour. The pasta will absorb some of the flour to prevent sticking. Pay attention to your dough ball; it will indicate when it is too wet.

Knead the dough ball with the heel of your hand until it bounces back when pressed with your finger. This process should take about ten minutes. You should be able to stretch the dough without it tearing. Once it reaches this point, it is ready to be shaped into various types of pasta shapes.

At this point wrap the dough ball with cling wrap and let the dough rest for extra time of 15-30 minutes

Unwrap the pasta dough recipe and cut it into four quadrants with your bench scraper or knife. take one piece and wrap the remaining pasta dough in plastic wrap to prevent it from drying out.

Shape it into an oblong shape, and start rolling it out. make sure your roller is well-dusted with a little flour. Keep rolling in both directions until you have a long round sheet of pasta a round 1-2 mm thick. Remember to roll over the edges of the dough to make sure your sheet of pasta has an even thickness.

At this point you are ready to cut the pasta into long pasta shapes

Next, make sure your sheet of perfect homemade pasta is dusted with the surrounding flour on both sides.

Roll the sheet of pasta lengthwise, and cut it with a sharp knife, pizza cutter, or even a special pasta cutter to make different types of long pasta:

Linguine 2-3 mm wide

Fettucini 3-4 mm wide

Tagliatelle 6-8 mm wide

Pappardelle 10-12 mm wide

After the pasta is cut gently unroll the cut pasta and lay it lengthwise on a wooden surface or a tea towel. Repeat his process with the rest of the dough. At this time you can cook the pasta immediately or let it dry.

Take a large pot of water add salt and heat to a rolling boil

Gently place the pasta in the boiling water

Cook the pasta for about 3 minutes. The cooking time may vary depending on the type of long pasta shape you use. Before serving the pasta or mixing it with your sauce, take a bite to ensure it is cooked to your preference. Remember fresh pasta cooks in much less time than dry pasta.