Channeling the spirit of my culinary mentors, let’s dive into the process of creating this delightful pasta from scratch:

1. On a clean wooden surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt.
2. Using a fork, gently beat the eggs, gradually incorporating the flour starting from the inner rim of the well. Continue until the mixture is too stiff to mix with a fork.
3. Gather the dough into a ball and knead it by hand for about 8-10 minutes, until it is smooth and elastic. If the dough is sticky, sprinkle a bit more flour as needed.
4. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This rest period allows the gluten to relax, making it easier to roll out.
5. After resting, divide the dough into four pieces. Keep the pieces you are not currently working with covered to prevent them from drying out.
6. Using a rolling pin or pasta machine, roll out each piece of dough into a thin sheet, about 1/16 inch thick. Dust with flour to prevent sticking.
7. Cut the sheets into your desired pasta shape. For fettuccine, roll the sheet into a loose log and cut crosswise into 1/4-inch strips.
8. Cook the pasta in a large pot of salted boiling water for 2-3 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta, so keep an eye on it!
9. Drain and serve immediately with your favorite sauce.