Sieve the flour onto a big working block or surface.

Make a dent inside the flour mount.

Add the two eggs and start scooping the flour around the eggs as you knead the dough.

In a measuring cup, combine water, milk, and olive oil and slowly add it as you work the dough.

Knead the dough for about 3-5 minutes, or until you get a silky and elastic dough.

Cut the dough in half. Cover one portion with a clean cloth, and start rolling the other portion into a large flat circle.

As you roll out the dough, sprinkle some flour on both sides so that it does not stick to the rolling pin or the working surface.

Once you roll out the dough, sprinkle with some flour and let it dry for about 5-10 minutes.

In the meantime boil 4-5 cups of water with a pinch of salt and a teaspoon of olive oil.

Take the slightly dry dough and roll it gently into a log.

Using a sharp knife, cut the log into ½ cm or ⅕ inch wide strips.

Once all cut, place the strips into the boiling water and boil your fresh egg pasta for about 2-4 minutes, depending on your preference for a more al-dente pasta.

Once cooked, drain the water and serve it with your favorite sauce or butter.