Place the flour in a large heap on the countertop and make a well in the centre with the bottom of a bowl. Add the salt.

Break the eggs into the well and drizzle the oil over the eggs. With a fork, begin to lightly beat the eggs, gradually bringing in the flour from the edges.

When the dough becomes too thick to work with the fork, use your hands to mix. Add in a little flour at a time, continuing to mix. Once a stiff dough has formed, stop adding flour.

Move the dough to a clean part of the countertop. Knead the dough for 10 minutes until it become smooth and elastic. Divide the dough into two portions and wrap in plastic wrap and rest at room temperature for 30 minutes.

After the resting time, the dough can be rolled by hand or for the best result, use a pasta rolling machine or stand mixer attachment to roll, starting at the thickest setting.

Starting with the first portion of dough, use a rolling pin to roll flat so it fits into the thickest setting of the pasta roller. Roll the pasta through the machine two times then fold the pasta in thirds.

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Roll the pasta twice more through the roller. and then fold the pasta into thirds a second time.

Continue to roll the pasta gradually moving the rollers to the smaller settings (without folding) to the desired thickness, rolling two times through each thickness setting.

Stop rolling when you have achieved the desired thickness of pasta. Use immediately making lasagna sheets, or pasta shape of choice.

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