Add flour and salt to mixer bowl and make a nest in the center.  Add eggs and olive oil to the nest then use a fork to break the yolk without disturbing the flour on the sides.  Using the dough hook, mix on low speed until ingredients are combined.  Turn off mixer, scrape the sides to combine into the dough and then turn kitchen aid back on to continue kneading the dough until it comes together in a smooth ball.  If the dough remains dry, splash lightly with water before continuing to knead.  Remove bowl from the machine and knead dough with hands to make sure all ingredients are combined and dough is not overly dry or sticky. 

Wrap dough in plastic wrap and allow to rest at room temperature for 30 minuets.

Line 2 baking sheets with parchment paper and a light sprinkle of flour, or drape over a noodle dryer.

Slice dough into 4 pieces.

Working with one piece at a time, use flour dusted hands to flatten your first section. Once thin enough run it though the widest setting of your kitchen aid (or other dough roller). Fold into thirds after rolling, flatten again, and repeat 3 times on widest setting.  You will feel the dough soften, your gluten is releasing and allowing your dough to stretch.  Sometimes it is necessary to repeat this first roll setting a few more times to reach a better dough consistency.  If your dough is sticking to roller, dust it with flour between folding/rolling. Do not fold after your last run.

Move roller setting to 2 and run dough through it only 2x.  

Repeat this process for setting 3.

For levels 4, 5, and 6 you only need to run the dough through the roller a single time.

Lay your flat dough on the baking sheet or drape over the noodle dryer and repeat process with the next 3 sections of dough.  

*Don't forget to change your settings back to 1.

Sprinkle dough with flour and a second piece of parchment paper to avoid dough sticking together.  

Once all pieces are prepared, turn your kitchen aid settings back to one and carefully line up your dough with the cutter size you intend to use. 

Use one hand to hold and guide your dough while using the other hand to allow the noodles to drape over it as they are cut.

* I usually put a mat or piece of parchment paper under my prep area to catch any stray noodles I may miss catching.

Lay your noodles flat on 2nd baking sheet so that they are not overlapping, or drape them over the dryer arm in a single layer.

Repeat until all dough has been cut into noodles.

IF COOKING: Cook noodles in a pot of boiling salted water for 1 to 2 minuets.

IF FREEZING: Lay sections of noodles flat on a sheet in a single layer, or layers separated by flour and parchment paper and put the sheet in the freezer just until frozen.  Once frozen, move the noodles to a zip lock bag and store up to 3 months.