Pasta fresca all'uovo

Pour the flour and salt into a food processor.

Beat the eggs with the oil.

With the motor running, slowly pour the egg through the feed tube.

Continue to mix until the dough comes together and forms a ball.

If it doesn't form a ball, add a little water through the feed tube 1 teaspoon at a time until it does.

Remove the dough from the food processor and knead for 10 minutes on a floured work surface.

If the dough is too sticky, work in a little extra flour.

Wrap the dough in some cling wrap and let it rest in the refrigerator for 30 minutes.

Remove from the fridge and knead it some more until it has warmed to room temperature.

Divide the dough into 2 balls.

Roll each ball out on a floured surface or pastry cloth in the shape of a rectangle.

Turn the dough 90º and roll across its width.

Turn 90º and roll some more. Keep turning and rolling until the dough is paper thin.

If at any time the dough begins to stick, lift it carefully and flour the work surface.