Put flour on the work surface and make a well, add salt and eggs. At the beginning, take only a little oil and if necessary, only then add a little water if eggs and oil do not absorb all the flour.
Knead with a small dash of oil for 10 minutes until smooth. The dough should be as firm as possible and definitely not sticky.
Let the dough rest at room temperature for 30 to 60 minutes so that it relaxes and can be rolled out easily.
To do this, make tennis ball sized balls and roll out evenly on floured work surface with a floured rolling pin, working alternately in all directions.
When dough is paper thin, cut into thin strips.
Either cook the pasta immediately or let it dry.
Preparation Tip:
You can also color the pasta. For example, red with tomato paste, green with spinach, etc..
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