• In a large bowl, make a mountain out of your flour. Create a crater in the center of the flour with your hands or the back of a measuring cup.
• Into the crater, add the starter, eggs, and olive oil.
• Use a fork to mix the eggs and starter, slowly incorporating the flour, little by little, into the mixture.
• Once the mixture has formed a dough, remove it from the bowl to a clean surface and knead it for about 15 minutes by hand until it's soft and supple. (You can also do this in a stand mixer using the dough hook attachment, and mixing for about 10 minutes on low/medium.) The dough should be supple and soft but not sticky or tacky. If it’s still slightly tacky, dust it with a little more flour and knead a few more times.
• Wrap the dough in plastic wrap or cover it with a damp tea towel to prevent it from drying out, and let it rest in the refrigerator for about 20 minutes.
• Remove pasta dough from the refrigerator and divide into 4 equal pieces. Use a pasta machine or rolling pin to roll each piece, one at a time, to about 1/8 of an inch thick (around the thickness of a credit card). While working with one piece of dough, keep the others covered with plastic wrap to prevent the dough from drying out.

  If you have a KitchenAid pasta attachment, starting at 1, roll the dough through the pasta roller 2 times. Fold the pasta sheet into thirds and run it through 2 more times before adjusting to 2 and running the dough through twice more. Keep running the pasta sheet through the roller twice on each number setting until you get to 6.
• Sprinkle the sheets with a light dusting of additional flour when needed.
• Fold the dough sheets over themselves in about 3-4 inch sections and use a sharp knife or a pizza cutter to slice the pasta sheets into strips about 1/4 of an inch thick.
• Dust a baking sheet with flour and unroll the pasta pieces, wrapping them around themselves to make little nests. Or, you can lay the pasta on a towel or hang from a pasta drying rack to dry. Allow pasta to dry for at least 30 minutes.

To Cook Sourdough Pasta

• When you’re ready to cook the fresh pasta, boil 6 cups of salted water (how much salt you add depends on personal preference). Drop the pasta into the water and cook for 2-5 minutes depending on thickness of the pasta.