Step 1: Mix the flour and salt and form a well in the middle. 
Step 2: Break the eggs in the middle of the well, add the olive oil and gently mix the eggs and oil with a fork.
Step 3: Gradually bring back the flour from the edges, form a nice ball, knead it for about 10 minutes and let it rest for 1 hour in the fridge.
Step 4: Flour the work surface, roll out the dough into a thin sheet of pasta and cut the tagliatelle with a knife.
Step 5: Let the pasta dry for about 1 hour before cooking.

The Chef’s special touch: Golden rule to make pasta: 1 egg for 100g of flour