3-4 cups flour
½ teaspoon extra virgin olive oil
Mound 3 1/2 cups of the flour in the center of your workspace. Best to use a large wood cutting board. Make a well in the middle of the mound of flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil. Begin to incorporate the some flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound so that you don't spill the egg and oil. The dough should come together when about half of the flour is incorporated.
Knead the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from your workspace and remove and discard any leftovers. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature before use.