Start by making a mound of the flour directly on the countertop. Make a deep crater in the top and add the eggs, olive oil, and salt. Use a fork to break up the eggs without breaking through the walls of your mound. You want to try to keep the eggs contained, but don’t worry if they break through - use a spatula or bench scraper to scoop them back in. Work more and more flour into the eggs a bit at a time. Drizzle 2 tablespoons of cold water across the mixture and keep mixing until you’ve got a dough coming together. If you’re exclusively using all-purpose flour, you might not need more water. Some of the other flours are a bit thirstier, you can drizzle a bit more at time as you go if you feel like your dough is too dry. It should look like the pictures up above, you want to avoid having a wet dough. I’ve found that a spray bottle is my favorite way to add water to pasta dough without adding too much. Use your hands to bring the dough together into a ball and knead for 7-10 minutes, until the dough is silky smooth and elastic.
Roll out your pasta dough (see above). I typically choose 3 or 4 on the Atlas for fettuccine noodles, or the equivalent on the Kitchen Aid attachment. You'll need a well-floured surface if you're rolling the dough out by hand, and you'll want to keep the pasta nicely floured as well, so it doesn't stick to itself. To cut the dough into fettuccine by hand, loosely fold/roll the dough into a cylinder, and cut with a sharp knife. Alternately, you can run the dough though the fettuccine cutter on your pasta machine.