Fresh Pasta

Ingredients

In a large bowl weigh out your 390 grams of all-purpose flour. Turn your mound of flour into a volcano by making a hole in the center. Add your salt, olive oil, and eggs to the center.
Then use a fork to slowly beat together the eggs and begin to incorporate the flour. Slowly expand the volcano and keep bringing flour in until it is a shaggy dough. If it still isn't coming together add in small amounts of cold water (no more than a tablespoon at a time).
Poor your shaggy dough onto a clean work surface and start to knead it. You will knead for the 10 minutes total (it is best to do with a friend so you can take turns). If it is to sticky add in more flour and if it isn't coming together add in small amounts of cold water (no more than a tablespoon at a time). You will know your dough is done when it is elastic and sticky. As an alternative to kneading by hand you can also use a dough hook in an electric mixer for 8 minutes (however, this is less traditional and doesn't allow you to feel the texture of the dough as well to know when it is done).
Wrap your dough with plastic wrap and let rest for 30 minutes at room temperature. Then, follow the directions on your pasta machine to roll and cut your pasta into your desired shape.
Boil in heavily salted water until al-dente (about 3 minutes for most shapes but taste to check) and add your pasta to your desired sauce.