Place the flour into a large bowl and make a well in the center.
Crack the four eggs into the well and add the olive oil.
Slowly begin whisking the eggs in the olive oil incorporating the flour as you go, continue working until the dough is too stiff for the fork, at this point you will have to use your hands to finish.
Once the flour is Incorporated you may to add a little bit more if the dough is sticky.
Turn the dough onto your work surface and begin to knead adding only a little flour if necessary to prevent it from sticking.
Knead the dough for 10 minutes until it is smooth and has elasticity. Wrap with food wrap and leave sitting at room temperature for 30 minutes.
Once the dough has had a chance to sit divide into four pieces and roll each piece into a rectangle using only as much flour as needed to prevent it from sticking. Lightly flour your dough and feed it through a pasta machine that has been set to number five, change to the number four setting and run it through again. Once all four pieces have been run through the pasta machine switch to either a fettuccine or linguine attachment. Run the sheets through one at a time. Unless the dough feels sticky you should not have to dry the pasta before cooking.
Bring a pot of water to a boil adding one teaspoon of salt for every three cups of water.
Drop fresh pasta into the water and cook for 2 or 3 minutes or until the pasta floats to the top. Do not add any oil to the water, as the oil will adhere to the pasta and prevent the sauce from sticking. Also do not rinse your pasta. Serve the cooked pasta immediately.