Place flour on a clean surface. Make a well in the center. Add eggs, olive oil, and salt. Use a fork to beat the eggs gently. Slowly pull in flour from the sides. Work carefully to avoid spills.

Once the mixture thickens, use your hands. Bring everything together gently. Knead for ten minutes. The dough should feel smooth and elastic. If sticky, add a little flour. If dry, add drops of water.

Shape the dough into a ball. Wrap it in plastic wrap or cover with a bowl. Let it rest for thirty minutes. Resting relaxes the gluten. This makes rolling much easier later.

Divide the dough into two pieces. Roll one piece at a time. Use a rolling pin on a floured surface. Roll until thin but not transparent. Aim for about one millimeter thickness.

Lightly dust the rolled dough with flour. Fold it loosely into thirds. This makes cutting easier. Do not press too hard. Gentle folding keeps noodles from sticking together.

Use a sharp knife or pizza cutter. Cut wide strips about one inch wide. Unfold the strips gently. Toss lightly with flour. Lay them flat on a towel while you repeat with remaining dough.

Bring a large pot of salted water to a rolling boil. Add pappardelle noodles carefully. Stir gently. Cook for two to three minutes. Fresh pasta cooks quickly, so watch closely.

Drain the pasta gently. Do not rinse. Add directly to sauce or toss with olive oil. Serve immediately while warm. Fresh pappardelle tastes best right away.