Blend the flour, olive oil, and eggs in a processor until a dough forms.
Knead the dough on a floured surface for 10 minutes until silky.
Wrap the dough in cling film and chill in the fridge for 30 minutes.
Divide the dough into three pieces and roll each out as thinly as possible.
Cut the pasta into strips 2.5cm wide and 30cm long.
Arrange the strips on trays lined with parchment paper to dry.
Boil a large saucepan of water with salt.
Cook the pasta for 2 to 3 minutes until tender but firm.
Drain the pasta and toss with olive oil and seasoning before serving.