Place flour in a pile on your work surface and make then make a ‘"volcano” out of it with enough room to place two cracked eggs and a tbsp of olive oil in the center.

Take a fork and gently beat eggs and olive oil until fully incorporated. Be careful not to break the wall of the flour.

Once completely incorporated, start taking a little bit of the flour wall at a time with the fork and make the egg/oil mixture lumpy.

Once it looks lumpy, use your hands and incorporate the rest of the flour.

Form the flour and eggs into a sticky mixture and form into a “loose” ball.

Once the flour is basically staying in a ball formation, start kneading the ball until it doesn’t stick to your fingers any more. Knead until it becomes solid and smooth and doesn’t’ stick to your fingers anymore.

Wrap up in plastic wrap and let sit on the counter for at least 25 minutes to relax before rolling out.