Pile 3 – 4 cups of flour onto a smooth work surface. Make a well in the middle of the flour. Break the eggs into the center of the well. Add a pinch of salt and the olive oil to the well. Pull the flour from the edges of t he well into the center with one hand and stir with your fingers to make a batter while you support the outer wall of flour with your other hand to prevent the liquid from escaping the well. Continue incorporating the flour into the center well until your dough has formed. If need be, add a little more flour until the dough is stiff but pliable. Knead the dough until it is soft and silky, not sticky, 5 – 10 minutes. Wrap the dough and let the dough rest for 1 hour.

Divide the dough into fist-sized pieces. Keep the pieces you are not working with covered. Flatten the dough with the heel of your hand. Set the rollers on your pasta maker wide open. Dust the dough with flour and run in through. Lay the flattened dough onto a lightly floured surface and fold the dough end over center from each side to make 3 layers. Lightly flour the top. Turn the dough 90 degrees and r un it through the rollers again. Continue this process until th e dough is very smooth and is shaped to the width of the pasta maker. Lay out your sheet of dough, lightly flour. Narrow the width of the rollers by one notch and run the dough through the rollers with one hand while you catch the dough at the other end with your other hand. Continue this process until you have reached the desired thinness of your pasta. Now move to the noodle cutting rollers in the front of the pasta maker. Coil your noodles onto a floured platter, cover and chill.

Bring 6 -4 quarts of water to a rolling boil. Add the pasta to the boiling water and stir gently but constantly for 4 minutes, if you are using fresh, 8 if you are using store bought. Taste for doneness. Drain in a colander. Put into a large bowl and drizzle liberally with juices from the crab sauté and/or olive oil or both.