2 cups unbleached all-purpose flour plus additional for kneading
3 large eggs
2 teaspoon olive oil
1 teaspoon salt
In a food processor blend all ingredients except for additional flour until mixture just begins to form a ball. On a lightly floured surface knead dough, incorporating additional flour as necessary, until smooth and elastic, about 6 minutes. Dough is best used immediately but may be made 1 day ahead and chilled, wrapped in plastic wrap.

Set smooth rollers of pasta machine on widest setting. Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap. Flatten unwrapped piece of dough into rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking.
Turn dial down to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner. Cut dough while pasta is still soft.

Attach ribbon-pasta cutters to pasta machine and attach handle to thinnest cutter. Line a tray with a dry kitchen towel. Feed first rolled out pasta sheet, which will have dried out slightly but will still be soft, through cutter and toss generously with flour. Form pasta loosely into nest and arrange on kitchen-towel-lined tray. Make more taglierini with remaining dough in same manner. Taglierini may be made 1 day ahead and chilled on towel-lined tray, covered loosely with plastic wrap