On a clean workspace, make a mound of flour (as mentioned above, start with a little over 2 cups and add more as needed).
Make a well in the center of the flour (almost like a bowl for the other ingredients) and add the salt, olive oil and eggs.
Whisk the eggs inside the well (you can also pre-whisk before adding in) and slowly start to incorporate flour from the sides until it all starts to combine.
Once the dough starts to come together, it's time to get dirty. Get your hands in there and knead the dough, using your palm to fold the dough over and into itself before rotating and repeating, until the dough a smooth ball forms.
Once you have a beautiful ball of dough, wrap it with plastic wrap and let it rest in the fridge for at least half an hour or up to 24 hours. I usually let mine rest for about 2 hours. After you've let it rest for a bit, go ahead and make your pasta! Buon appetito!