Begin by measuring the flour into a large mixing bowl OR onto a clean surface.
Form a small well in the center of the flour mound.
In a measuring cup, add water and olive oil and whisk until well combined.
Slowly and gradually pour the water and oil mixture into the well in the center of the flour.
With a fork in your other hand, make small circular motions to whisk the flour and water/oil mixture together, while still slowly pouring the remaining mixture.
Continue whisking with your fork until you have a shaggy, rough dough. Eventually the dough will get too thick to use a fork.
Once this happens, use your hands to finish combining the dough. Once the dough is fully combined, you should only have a small amount of flour remaining in the bowl or surface.
Remove the dough from the bowl and continue to knead it on a clean surface until smooth. You may need to sprinkle extra flour to prevent sticking.
Wrap the smooth pasta dough in plastic wrap or a plastic bag and let it sit in the fridge for at least 30 minutes.
After 30 minutes, cut the round dough into four equal parts.
Flour the work surface and a rolling pin.
Next, use a rolling pin or a pasta sheet rolling machine to roll out one of the parts.
If the dough begins to stick at all while rolling, gently sprinkle more flour and continue rolling until you have a long and very thin sheet of pasta.
From the top of the pasta sheet, gently fold about 1 inch downwards, without making a crease. Continue this all the way down the pasta sheet.
Next, take a sharp knife and cut strips in the rolled/folded dough moving from right to left. Cut the strips about ¼ inch wide for fettuccine or tagliatelle pasta. Feel free to go wider for a pappardelle shape or thinner for spaghetti-like strands.
Gently unroll each strip to reveal a long strand of pasta. Toss all of the unrolled strands together with extra flour to prevent sticking.
Repeat these steps for each ¼ piece of pasta dough. Freeze any unused pasta (after the dough is cut).
Bring a large pot of water to a boil. Use more water than you think you need.
Once at a rolling boil, gently drop in the pasta strands, then immediately stir to ensure no noodles are stuck together.
Cook for about 1 minute, until the noodles begin to float.
Immediately strain and reserve some pasta water for later. Serve immediately with your favorite pasta sauce and enjoy!