Add the flour and salt the the bowl of a food processor and pulse a few times to combine.

Crack the eggs on top of the flour and drizzle in the olive oil. Process for about a minute, or until the dough comes together in a rough ball. If dough seems dry and doesn't come together, add water 1/2 teaspoon at a time. If the dough is sticky, add flour 1 teaspoon at a time until the dough forms a smooth ball.

Place the dough onto a floured surface and knead a few times. Wrap in plastic wrap and let rest at room temperature for 30 minutes.

Dust 2 large baking sheets with flour; set aside. Divide the dough into four equal pieces. Flatten each piece into an oval disk. Run the dough through your pasta roller three times on the widest setting.

Fold both short ends of the dough sheet into the center, then fold the dough in half to form a rectangle. Run the dough through the pasta roller 6-8 more times, gradually adjusting the settings to make the dough sheet thinner. Repeat the process with all of the dough, until you have four thin sheets of pasta.

Run each sheet of dough through the machine with the fettucine cutter attachment. Arrange the cut noodles into small nests on the prepared baking sheets.

Cook the pasta in boiling, salted water for 2-3 minutes, or until tender. Store fresh pasta in the refrigerator, wrapped in plastic, for 2-3 days.