Prepare the dough: Pour the flour onto a clean work surface and shape it into a well or “nest.” Crack the eggs into the center, add the olive oil and salt. Use a fork to gently beat the eggs, gradually drawing in the surrounding flour.

Form the dough: Using your hands, slowly bring the flour and eggs together until a rough, shaggy dough forms.

Knead the dough. It will start dry but will become smooth and elastic as you work it. If it’s too dry, sprinkle a few drops of water; if too sticky, dust with extra flour. Shape into a ball and wrap in a plastic wrap. 

Divide the dough into four pieces. Flatten one piece into a small oval disk.

Pass the dough through a wide setting of a pasta machine. Fold the new flat dough into half and then half again and pass it through the machine again. 

Once you have a flat oval pancake, pass through a narrower setting to the thickness you require of the end result linguine. 

Pass the flattened dough through the linguine cutter. Separate the strands and sprinkle with flour so they don’t stick. Repeat with remaining dough sheets. 

Use a pasta cutter attachment (fettuccine, tagliatelle, etc.) to cut the sheets into noodles. Dust with flour to prevent sticking.  At this stage, you can freeze your freshly cut linguine linguine for another time. 

Cook the pasta in boiling water with a pinch of rock salt depending on the thickness of your linguine until al dente. Drain and serve immediately with your favorite sauce.