In a large mixing bowl, combine two cups of all-purpose flour with a pinch of salt. Create a well in the center, crack three large eggs into this well and add a tablespoon of olive oil. Mix gently with a fork until a shaggy dough forms.

Knead for about 5-7 minutes on a lightly floured surface until the dough is smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

After resting, divide the dough into four equal pieces. Dust your work surface with semolina flour. Roll the dough out to your desired thickness, about 1/16 inch.

Cut the sheets into your preferred shape; fettuccine or tagliatelle work well. Dust with semolina to prevent sticking.

Bring a large pot of salted water to a boil. Add the freshly cut pasta and cook for 2-4 minutes until tender.

Transfer pasta back to the pot, add your favorite sauce, and toss gently. Serve warm, garnished with Parmesan cheese or herbs.