Mix flour and salt together and place on a clean work surface, form a well and crack your three eggs into it and add your olive oil.
Use a fork to slowly mix the eggs and with the flour and when there is a shaggy mess on your work surface, use your hands to bring the dough together and knead.
Knead for about 10 minutes until the dough is smooth and form it into a ball, cover with plastic wrap and let sit on the counter for at least 1 hour.
After an hour, light flour your work surface, place your dough on it and roll it out.
Fold you dough into thirds and roll it out again. Repeat this twice. The third time your fold your dough in thirds, it may become hard to work with. Wrap us your dough again and let it rest for 15-30 minute sunlit the gluten relaxes.
After 30 minutes rolling out your dough, flouring your rolling pin and surface as needed so it dough stick.
Keep rolling out the dough and be patient. You want to roll your dough out very thin, where it is almost translucent. You do not have to roll your pasta this thin, but your pasta will be thicker and you will have less pasta noodles. When you roll it out, it will hang over the edge of your counter.
Once your dough it nice and thinly rolled out, flour the surface of the dough, fold and cut into strips and toss in flour a bit, holding the noodles together at one end. You can cut off the ends of the folded dough to even it and make clean looking noodles or include these end pieces in for a rustic, homey plate of pasta.
I divide the noodles in 2-3bundles depending on how big my portions are. Carefully twirl the noodles around your hand almost like you are forming a nest or a tight doughnut the noodles, this prevents them from getting too wrinkled of crinkly before boiling.