Fresh pasta dough

Put all the flour in the food processor.

Add the salt and the olive oil and pulse to combine the dry ingredients.

With the machine running, add the eggs one at a time.

Increase the speed and add cold water a drop at a time; stop and scrape the sides of the bowl with a spatula.

Keep adding a drop of water until the dough forms a ball around the blade; the sound of the machine changes when it does.

Turn the dough out; it should be soft, not sticky, and a little firm when squeezed in the hand.

Knead on a lightly floured surface: fold edge to edge, press down to the center of the mass, turn, and repeat to build one 'key' (the belly button) that holds the dough together.

Divide the dough into four pieces and knead each the same way, without extra flour if the dough is not sticky.

Wrap the dough to keep it from drying out and refrigerate at least 30 minutes before using; work it in small portions.