Servings: 12

2 cups all-purpose flour 272g 2 cups all-purpose flour 272g
1 teaspoon kosher salt 1 teaspoon kosher salt
3 large eggs 3 large eggs
1 tablespoon olive oil 1 tablespoon olive oil

*I used my KitchenAid mixer. I added flour and salt to the bowl and gave it a stir. I mixed the eggs and olive oil in a medium bowl with a fork. Then, added this to the flour and salt. I used the dough hook on speed 2. I had to turn off the mixer and stir a couple of times, but eventually it became a dough ball. I kneaded it a few times on my silicone mat by hand before wrapping in plastic wrap. I let it rest for 1 hour on the counter.
Food Processor Method: subheading: Food Processor Method:
I Add flour and salt to the bowl of a food processor; pulse a few times to combine.
In a medium bowl, mix eggs and olive oil with a fork until just combined. Pour over flour mixture in food processor. Pulse several times until no dry flour remains. Process for about 1 minute, or until dough has gathered into a ball then broken into bead-like fragments and gathered into once or twice more. (This will both mix and knead the pasta dough.) If the dough gets stuck at any time, turn off the food processor and nudge the dough slightly and continue to process.
Remove the pasta dough from the food processor and shape with your hands into a smooth small and cover with plastic wrap.
Let rest for 30 minutes or up to 1 hour at room temperature (the longer it rests, the softer and easier to work with it will be). (Roll out immediately or refrigerate for up to 1 day.)
Dust a rimmed baking sheet generously with flour. I used a plastic cutting board.
Divide dough into six equal pieces on floured work surface and cover five pieces loosely with plastic wrap. With your palm, flatten one piece into a rough rectangle about ½-inch thick; rub all over with flour. Feed one end through a manual pasta machine, beginning at the widest / lowest setting (1). Fold rolled dough into thirds, as you would a letter and roll it through again, feeding the narrow end through the machine; repeat this folding / rolling process three times, dusting with flour as needed.
Now you'll run the dough through progressively narrowing settings without folding. Turn dial to the next setting (2) and, feeding the narrow side first, run dough through again. Repeat at the next four settings (3, 4, 5, 6), stopping on the second to last setting. (For a shorter ramen noodle, cut the dough in half crosswise before running through the pasta cutter.) Cut noodle into 2 equal pieces or your desired length and place in a single layer on prepared baking sheet. Lightly dust with flour. Repeat with remaining dough portions.
Use noodles in your favorite lasagna recipe! I had about 6 noodles left over.
To Cook Noodles (Optional): subheading: To Cook Noodles (Optional):
Cook fresh lasagna noodles in two batches in a generous amount of salted water until just tender, about 1 minute. Carefully transfer cooked sheets to colander and rinse briefly with cold water. Lay sheets flat in a single layer on clean, dry kitchen towels. Use immediately or keep covered for up to 1 hour at room temperature.
To Freeze Noodles: subheading: To Freeze Noodles:
Arrange in single layers separated by parchment paper on a parchment lined, lightly floured baking sheet and freeze for up to one month. Thaw pasta for several hours in refrigerator before using.

Here is the manual pasta machine I recommend. I've had mine for a couple of decades and it still works beautifully.  Here is the manual pasta machine I recommend. I've had mine for a couple of decades and it still works beautifully.
As with all fresh pasta, the dough will start to oxidize and turn a green / gray if left in the refrigerator for more than 1 day. So be sure to make the noodles and use or freeze before then, as directed in the post.  As with all fresh pasta, the dough will start to oxidize and turn a green / gray if left in the refrigerator for more than 1 day. So be sure to make the noodles and use or freeze before then, as directed in the post.
This recipe serves 10-12 if you're making a lasagna in a standard 9 x 13 x 3 baking dish.  This recipe serves 10 to 12 if you're making a lasagna in a standard 9 x 13 x 3 baking dish.