In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Make a well in the center and crack in 3 large eggs along with 1 tablespoon of olive oil. Using a fork, whisk the eggs until combined, gradually incorporating the flour from the edges. Once a shaggy dough forms, knead it on a floured surface for about 8-10 minutes until smooth and elastic.

Wrap the kneaded dough tightly in plastic wrap and let it rest at room temperature for about 30 minutes.

After the resting time, divide the dough into four equal portions. Roll the dough out to your desired thickness—aim for about 1/16 inch.

Fold the rolled dough gently and slice into your preferred shapes—fettuccine, tagliatelle, or lasagna sheets.

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

Drain the cooked pasta, return to the pot, and add in your crème fraîche and freshly chopped herbs. Toss to combine and serve immediately, topped with grated cheese.