Place 500 g STAARCO Flour on a clean work surface and create a well in the center.

Add the eggs, olive oil, and salt into the well.

Using a fork, gradually mix the eggs into the flour until a rough dough forms.

Knead the dough for 8–10 minutes until it becomes smooth, elastic, and firm. If the dough feels dry, add water 1 tablespoon at a time.

Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes at room temperature.

Divide the dough into 4 equal portions and keep the unused portions covered.

Flatten one portion and pass it through a pasta roller, gradually reducing the thickness setting until the desired thickness is reached.

Cut the pasta sheets into your preferred shape, such as spaghetti, fettuccine, tagliatelle, or pappardelle.

Lightly dust the pasta with flour and allow it to rest for 10–15 minutes.

Bring a large pot of salted water to a boil and cook the fresh pasta for 2–4 minutes, or until al dente.

Drain the pasta and toss with olive oil, butter, herbs, grated cheese, or your preferred seasoning.