Ingredients
Method
Mix 3 large eggs, beaten to blend, 2 cups (250 g) all-purpose flour, 1 Tbsp. olive oil, and 1 tsp. Diamond Crystal or ½ tsp. + ⅛ tsp. Morton kosher salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook on medium-low speed until dough is smooth and elastic, about 10 minutes. Cover bowl with a cloth bowl cover or kitchen towel and let rest at least 30 minutes.
Dust a large rimmed baking sheet with cornmeal or semolina flour. Set pasta machine to widest setting; dust lightly with cornmeal or semolina flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers. Fold in ends of dough so they meet in center, then fold dough in half and roll again.
Repeat without folding, adjusting machine one setting thinner after every pass and dusting with cornmeal or semolina flour if sticky, catching pasta sheet with your hand instead of letting it crumple on the work surface (cut sheet of dough in half if it gets too long). Continue until pasta sheet is ¹⁄₁₆" thick (setting 8 on most machines). (Alternatively, you can roll out sheets lengthwise with a rolling pin until ¹⁄₁₆" thick.) Transfer dough to prepared baking sheet and roll out remaining dough in the same manner.
Cut pasta as desired. Do Ahead: Dough can be made 1 day ahead; cover tightly with plastic wrap and chill.