Pour all but 1/4 cup flour into a large, shallow bowl and make a well.
Crack eggs into well and mix flour and oil together with a fork or your hands.
Stir in oil and both salts into the mixture, gradually adding water and remaining flour until dough comes together.
Knead dough until it is soft and elastic.
Transfer dough into a lightly oiled bowl and lest rest for 30 minutes. Separate dough into 4 or 5 dough balls for easier rolling in the next step.
Lightly flour a countertop and roll dough balls out just enough to fit into thickest pasta roller attachment on your stand mixer. Feed dough through adjusting thickness each time you pass the dough through to your preference. We started with the largest setting and moved all the way down to the thinnest. We then cut our rolled pasta sheets in half so the noodles weren't too long and difficult to handle.
Feed rolled pasta sheets through the pasta cutter attachment on your stand mixer. We tossed each batch in a little more flour so they wouldn't clump together while waiting to be cooked.
Boil water in a large pot and drop noodles in for three minutes. We cooked in a couple of batches and oiled the drained pasta with a Tuscan olive oil to prevent the noodles from sticking together.
This pasta can absolutely be made without a stand mixer and pasta attachments, but it is a lot more work!Nutrition facts represent pasta only. Your nutrition values will change depending on the sauces and toppings you add.