Create a well of pasta on a clean counter or cutting board, and add the eggs, salt, and oil in the middle of the well.

Using a fork scramble the eggs then gently and gradually mix in the upper sides of the wall of flour into the eggs. Work around the circle until the eggs have been mixed well enough that they are no longer runny.

Lightly flour your hands and combine all of the flour with the eggs and knead until the dough forms a smooth ball.

Wrap in cling film and refrigerate for at least an hour. If you are in a pinch you can leave on the counter for 30 minutes.

When ready to serve roll to desired thickness and cut the desired shaped pasta.