Prepare the Dough:
On a smooth clean work surface, place 2 cups of flour in a mound.
Create a well in the center of the flour.
Crack the eggs into the well, add olive oil and salt.
Beat the egg mixture with a fork, gradually incorporating flour from the sides.
Knead the mixture until a shaggy dough ball forms.

Knead the Dough:
Knead the dough by hand for 10 to 15 minutes until smooth and elastic.
Add remaining flour if the dough feels sticky.

Rest the Dough:
Shape the dough into a ball and wrap tightly in plastic wrap.
Let the dough rest at room temperature for at least 1 hour, or refrigerate for up to 24 hours.

Roll Out the Dough:
Lightly dust a baking sheet with semolina flour.
Cut the rested dough into 4 equal pieces.
Press each piece into a rectangle, about ¼ inch thick.
Pass the dough through a pasta rolling machine on its widest setting.
Fold the dough and pass through again. Repeat this process.
Adjust the roller thickness gradually until desired thickness is achieved.

Shape the Pasta:
Sprinkle semolina flour on the pasta sheet.
Cut into desired shapes using a pasta cutter attachment or by hand.
Toss the shaped pasta in semolina flour and place on the prepared baking sheet.

Cook the Pasta:
Boil salted water in a large pot.
Drop the pasta into the boiling water and cook for 3 to 5 minutes until tender.
Stir occasionally.

Tips:
Adjust water or flour as needed to achieve a smooth dough consistency.
Allow the dough to rest to relax the gluten.
If no pasta machine is available, roll out the dough with a rolling pin, but expect more effort and time.
Alternatively, use a food processor to make the dough for quicker preparation.