Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky.
If you don’t have a food processor or stand mixer, no prob! Place the flour in a mound on a large cutting board. Then use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs. Use a fork to begin whisking the eggs. Then once they are combined, begin gradually whisking some of the surrounding flour into the egg mixture, adding more and more until the egg mixture is nice and thick. (If some eggs accidentally spill out, no worries, just use your hands or a bench scraper to pull them back in.)  Then use your hands to fold the rest of the dough all together until combined. Knead the dough for about 10 minutes or until the dough is smooth and elastic, sprinkling some extra flour on the cutting board if needed to prevent sticking or if the dough seems too wet or sticky. (If the dough seems too dry, add in an extra tablespoon or two of water, but you want the dough to be fairly dry.)  Form the dough into a ball with your hands, wrap tightly in plastic wrap and let the dough rest at room temperature for 30 minutes. Use immediately or refrigerate for up to 1 day.