In a food processor with a dough blade, quickly pulse flour + salt.
In a separate bowl, beat the 3 eggs + olive oil.
Slowly add egg mixture to the food processor while pulsing.
Continue pulsing as dough starts to come together into a cornmeal like consistency.
If needed, quickly whisk a 1/4 c water into the same bowl as the eggs + olive. VERY SLOWLY add water dough until you can grab a clump of dough together in your hand and it stays formed. You may not use all of the water so use sparingly as needed and continue checking
Once the dough is moist enough, dump the dough onto a work surface and kneed the dough for a good 8-10 minutes until it become smooth and the shape bounces back when pressed. *NOTE - this is definitely a dry dough and needs to be for the attachment we will be using.
Wrap the dough tightly in cling wrap and refrigerate for 30 minutes.
Attached your pasta maker to your stand mixer with the pasta disc of your choice.
Working in small walnut size pieces, the feed dough into the machine cutting as needed to shape.
Add a touch of flour to your pasta to prevent sticking.
Pasta can be store covered in the refrigerator for 48 hours or cooked immediately in salted water. Cooking time will vary based on pasta shape. Fresh pasta can take 60 seconds to 4 minutes to reach an al dente texture.
Serve with your favorite sauce or even a simple garlic + oil!