Combine Dry : In a large bowl or the bowl of a food processor, whisk together the 2 cups (480 ml) of flour and the salt.

Mix the Dough: Create a well in the center of the flour.

Pour the olive oil and about half of the hot water into the well. By Hand: Use a fork to gradually incorporate the flour into the liquid.

Once a shaggy dough forms, use your hands to bring it all together. With a Food Processor: Pulse to combine the flour and salt. With the machine running, stream in the olive oil and hot water until a ball of dough begins to form, about 30 seconds.

Knead to Perfection: Transfer the dough to a lightly floured surface.

Knead for 8-10 minutes until it is smooth, firm, and elastic. If the dough feels too dry, add water one teaspoon at a time. If it's too sticky, add a tablespoon of flour.

Rest the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making it easier to roll.

Roll it Out: Unwrap the dough and cut it into four equal pieces.

Working with one piece at a time (keep the others covered), flatten it with your palm.

Roll it out using a pasta machine, starting at the widest setting and passing it through progressively narrower settings until you reach your desired thickness. Alternatively, use a rolling pin to roll the dough as thinly as possible on a floured surface.

Cut Your Pasta: Lightly flour the sheet of dough and cut it into your desired shape—fettuccine, pappardelle, or squares for ravioli.

Cook and Serve: Bring a large pot of salted water to a rolling boil.

Add the fresh pasta and cook for 2-4 minutes, or until it floats to the surface and is al dente.

Drain and immediately toss with your favorite sauce.

Don't skip the resting period! This step is crucial for relaxing the gluten, which makes the dough much easier to roll out.

Keep the dough you aren't actively working with covered with a damp cloth or plastic wrap to prevent it from drying out.