2 cups of flour,
1 teaspoon salt,
1-2 teaspoons olive oil,
4 eggs

2 cup s of flour, 1 teaspoon salt, 1 -2 teaspoons olive oil, 4 eggs

Add ingredients to mixer bowel fitted with the dough hook. Mix on low until a rough, shaggy dough forms. Then increase to medium speed where it should form a ball.
Let the dough knead in the mixer on medium speed for about 5 minutes then remove to a lightly floured surface and knead by hand for another minute or two. Wrap the dough tightly with plastic wrap and let rest for around 30 minutes at room temperature. Once you're ready to roll out the pasta, cut the dough into fourths. Run each piece through a pasta machine, starting on the widest setting and decreasing the thickness with each pass until you reach your desired thickness.
Make sure to keep your work area well floured to avoid sticking and cover the dough that you're not working with using plastic wrap or a damp dish towel.
I like the noodles a little thicker for lasagna so that's about the middle setting on my pasta machine. After rolling out the dough, cut them to 8-10 inch sections or cut to fit you baking dish.