Place your flour (or combination of flours) on a clean work surface, forming a pile. Form a well in the center of the pile and add the eggs and olive oil.
Begin whisking the eggs, gradually incorporating the flour as you whisk until you’ve combined as much of the flour as you can. Mix in any remaining flour with your hands until it is fully incorporated.
Continue working the dough with your hands, kneading for a full 10 minutes, until the dough becomes soft and malleable.
Pat the dough into a ball and wrap in plastic wrap. Set the dough to rest for 30 minutes.
Divide the dough into 4 sections, working with one section at a time and keeping the remaining sections covered so they don’t dry out.
Use a rolling pin or a pasta machine to roll the section of dough very thin. In a pasta machine, begin with the widest setting and run the dough through the machine over and over, decreasing the setting on the machine until it is rolled very thin.
Use a pizza wheel or a fettuccine (or desired) attachment on a pasta machine to cut the dough into strips.
Dust the pasta machine or your work surface well with rice flour to reduce any sticking.
Cook the pasta in the boiling water immediately (fresh pasta only needs 2-3 minutes to cook). Alternately, hang the pasta to dry on a pasta rack.
Pasta will dry in 1-2 days and can then be stored in an airtight container up to 3 days. You can also freeze the pasta for 3 months.