300 grammes Flour type/grade 405 (but "Francine Fluide" grade 45 will do also)
1 teaspoon of olive oil
1/2 teaspoon of salt
1 teaspoon of water (if needed to get the right consistency of the dough
put the flour in a heap on a flat surface and make a hole in the centre.
put the eggs and the salt into the middle and start workingt he flour form the rim to the middle with a fork
after all the flour has been incorporated you should get a ball of dough.
use the water only if the mixture gets to dry / crumbly.
Press the dough with the palm of your hands until you get a ball that doesn't stick to your hands
take this ball and beat it several times to evacuate the air trapped inside.
Work the dough again and repeat the process of beating and working the dough to the point where the dough becomes flexible, easy to work.
Take some cling-film and wrap the ball of dough in it and put it in the fridge for 30-60 minutes.
This should give you a dough that can be easily transformed into pasta with a pasta-machine or even a rolling pin (on a floured surface bien-sur)
Form the pastas into whatever shape you want them and air-dry them for about 12 hours just on a chair (linguinis etc) or a baking tray (smaller pastas)