Mix the flour and salt and pour most of it on the countertop. Make sure to leave some of it out, as you might not need it all.
Make a divot in the middle of the pile of flour large enough for the eggs and oil.
Crack the eggs and pour the oil into the divot and whisk them together with a fork.
Mix in the flour. Make sure to keep the "walls" of the pile intact as you go so you don't spill the wet dough onto the counter. Keep pushing flour underneath the dough to prevent it from sticking. If it does, just scrape it up at the end and knead it into the dough.
Knead the dough until it is even and add the remaining flour until it is slightly sticky. You will likely have some left over.
Shape the dough into a ball and wrap it in plastic wrap. Let rest for 30 minutes at room temperature. You can also refrigerate it for up to a day.
Roll the dough out to a thin sheet. Keep covering both sides with a thin layer of flour to avoid it from sticking to the counter or rolling pin.
Once the dough is thin enough, cover both sides of the dough in flour one last time then fold it over several times. This will make the cutting far easier and faster. The flour is important to ensure the dough doesn't stick together when folded and cut.
Cut the folded dough into thin strips.
Unfurl the folded pasta strips before cooking. If it is lumped together when placing it in the water, it will likely lump together when cooked.
Boil in water for 1-2 minutes.
Strain and enjoy with whatever toppings you like!My favorite is pesto or butter and freshly groud parmesan.