Mix the flour and salt on a clean counter (or in a large bowl), and make a well in the center.

Add the eggs and oil into the well, and beat with a fork. Slowly incorporating the flour.

As the dough becomes thicker, switch to kneading by hand.

Knead the dough for 4-6 minutes, until all the flour is incorporated.

Cover the pasta dough and allow it to rest for 30 to 60 minutes.

Pasta Maker: Set the machine to the widest setting and pass the dough through the rollers. Fold it in half and repeat until the dough is smooth, around 4-6 passes. Then reduce the thickness and roll the dough to your desired thickness using the dial settings on the pasta maker.

Rolling Pin Method: Without a pasta maker, roll the dough out on a clean counter. Fold it in half and roll it out repeatedly until the dough is smooth.

Shape into the desired shape.

For noodles, dust both sides of the dough with semolina flour (or a small amount of regular flour) and roll the dough up like a rug. Cut pinwheels with a sharp knife and then unroll.

For Immediate Use: Prepare a pot of boiling water with a tablespoon of salt. Add fresh pasta to the water and cook 2-3 minutes, until the pasta floats. Drain and serve immediately.

Drying: Hang the pasta to dry in an area with good airflow. It should take 12-24 hours, depending on temperature and humidity. Be sure the pasta is completely dry before storing it in an airtight container.