In a large shallow bowl, combine flour and salt. Mix.

Make a hole in the center of the flour with high walls (like a volcano) so as to contain the liquids. Beat together eggs and oil and pour this into the center of the flour crater.

Use your fingers to drag a little of the flour from the inside wall into the eggs; continue to bring in more flour evenly from the inside edges until you have a dough. Knead the dough, adding as much of the remaining water and flour as needed to have a stiff, pasty dough that can be rolled out thinly on a dusted work surface .

Roll out to 1/8-inch thickness or thinner, depending upon what type of pasta you will be making.

To make noodles, dust the thinly rolled dough lightly with flour and roll up lengthwise into a log shape as you would a jelly roll. Slice across the roll with a thin sharp knife (the same width that you would like your noodles) and unroll to make a noodle strand. Continue until the entire roll has been sliced.

Dust the noodles with flour and allow to air dry for about an hour (or they can be boiled immediately if you're in a rush).

Bring a large (6 quart+) pot of salted water (1 tablespoon salt) to a rapid boil. Add the noodles and boil for 2 or 3 minutes or until cooled al denté (to the tooth). Serve with butter and grated cheese, or aioli sauce or your favorite pasta sauce, or add to soup just before serving.

Note: For plain pasta, use 2 cups all purpose flour without whole wheat flour. For traditional Italian pasta, use Semolina flour instead of the whole wheat flour.

Makes 2-3 servings.