Place the flour in a mixing bowl of a mixer and make a small well in the middle. Gently beat the eggs then add them in the well with the olive oil.

Place the bowl in the mixer and using the dough hook knead for 10 minutes. Add some water or flour if it's too dry or wet.

Take the dough out and wrap in cling film and chill in the fridge for half an hour.

Once chilled, roll out in a pasta machine to two bellow the thinnest setting. Cut to your desired shape (lasagne sheets, spaghetti etc...) and cook for about 90 seconds to 2 minutes.