Fettuccine Noodles

3½ cups all-purpose flour

4 eggs, beaten

Splash of olive oil

Up to 2 tablespoons of water

Kosher salt

On a large clean cutting board or work surface, combine the flour, eggs, oil and 1 tablespoon water; knead the dough for several minutes by hand. Alternately, put ingredients into the bowl of a stand mixer and process with a dough hook. Add the additional water only if necessary to get the dough to hold together. Let the dough rest for at least 15 minutes. Use a pasta press or roll out the dough thin enough to cut into long, flat fettuccine noodles. Cook the fresh noodles in a pot of boiling watered seasoned with kosher salt for 4 to 5 minutes until al dente.Serves 10.To store uncooked noodles: Dust with a bit of flour and wrap into a nest shape; set aside to dry for about 1 hour. Place in a resealable plastic bag and refrigerate for up to three days.