Place the flour directly onto a clean work surface. Make a well in the center of the flour.

Place the eggs into the center well.

Mound the sides of the well high enough to accommodate the eggs.

Break the yolks with the tines of a fork.

Begin beating the eggs in the center of the well.

Little by little, draw the flour into the eggs.

Add the oil to the top of the dough.

Begin kneading the dough by hand.

Keep as much of the flour under the dough as possible as it being kneaded.

The dough will pick up most of the flour from the board as it is kneaded.

The dough may not take all of the flour from the board. It should begin to feel smooth and tight.

Press the heel of the hand into the dough.

Turn the dough one quarter turn.

Fold one side of the dough over.

Press the heel of the hand into the dough again. Repeat this process until the dough is very smooth (about 6 minutes). Wrap the dough in plastic wrap and rest at room temperature for 20-30 minutes.