Mound the flour on a clean work surface or in a large bowl. Create a wide well in the center. Crack the eggs into the well, add olive oil and salt.

Using a fork, slowly incorporate flour from the inner walls of the well into the eggs. Once a shaggy dough forms, knead by hand for 8-10 minutes until smooth and elastic. If too dry, add a teaspoon of water; if too sticky, dust with a little flour.

Shape the dough into a ball, wrap tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes (up to 1 hour). This relaxes the gluten and makes rolling easier.

Cut the dough into 4 pieces; keep the rest covered. Flatten one piece with your palm, then roll with a rolling pin or pasta machine from the thickest setting down to your desired thickness (typically setting 6 on a kitchen machine). Dust lightly with semolina or flour to prevent sticking.

Dust the rolled sheet with flour, then cut into your desired shape — fettuccine (1/4-inch wide), tagliatelle (3/8-inch), pappardelle (3/4-inch), or leave in sheets for lasagna. Gently toss the strands with semolina to prevent sticking and form loose nests.

Bring a large pot of salted water (4 quarts water + 1 tablespoon salt) to a rapid boil. Drop in the fresh pasta and cook for 2-3 minutes, until it floats and is tender but still firm to the bite. Drain, reserving a cup of pasta water, and toss immediately with sauce.