Into the bowl of your stand mixer, add flour. Create a dip in the flour and crack in your three eggs and add oil.

With a fork, whisk together eggs and oil. Then use the dough hook on low speed to begin forming the dough. Do this until a rough ball of dough has been created. It will be tacky and textured to start-- don't worry, it just needs to be kneaded. You may need to scrape down the sides of the bowl to make sure it is all fully incorporated. 

If the dough is too crumbly, add water slowly, a tablespoon at a time. 

Continue to use dough hook to knead on low speed for the 8-10 minutes. 

Cover dough in plastic wrap and let rest for 30 minutes. 

Once the dough has rested, cut into 4 even pieces and flatten slightly with hand.

Flour each piece well and run through the pasta sheet roller, starting with the thickest setting and going until it is your desired thinness. Once the long pasta sheets are formed you can use for lasagna or cut pasta into pappardelle, or you can run the sheet through the hearty or classic rollers to make fettuccine or spaghetti noodles. 

After each set of noodles is run through the pasta attachments, flour well and set onto a baking sheet or pasta drying rack to avoid sticking while you roll out the remaining dough. 

Cook pasta in salted, boiling water for 2-3 minutes.