Create a well in the middle of the flour and crack the eggs into the middle. Add the olive oil.

Use the dough hook of the stand mixer to gently mix the eggs together with the flour on low speed, or, if doing so by hand, use a fork to lightly whisk the eggs together in the middle of the well, then begin mixing it all together with the flour.

Once it's well mixed, use the dough hook or your hands to knead until it forms a dough. If the the mixture feels too dry, add ½ teaspoon of water at a time while kneading. Knead until dough is smooth and elastic, but not very sticky. If you find it too sticky, add another teaspoon of teff flour until it reaches the desired texture.

Roll the dough into a ball and lightly flatten into a disk. Cut into 6 pieces and wrap the dough in plastic to let it rest for 20 minutes or so.

Bring 3-quarts of water to boil in a large pot with a teaspoon of salt.

Use your hands to press one piece at a time on a lightly teff-floured surface until it is about ¼-inch thick, reserving the other pieces in plastic wrap under a towel.

With a pasta roller or rolling pin, roll out each piece into a thin sheet, lightly dusting both sides with teff flour as you go. If using the KitchenAid pasta roller attachment, send the dough through setting 1, fold it in half, then send it again. Repeat until it feeds through smooth, then reduce the thickness one stop and roll to a 2 or 3 thickness. Dust each side with teff flour before cutting.

Either by hand or using the fettuccine cutter attachment, cut each sheet into noodles. Place noodles in a nest on a teff-floured baking sheet while rolling out the rest.

Drop the noodles into the boiling water and cook for 4 minutes, stirring occasionally. Drain the pasta in a colander and gently toss it with a bit of olive oil to keep it from sticking together.

Serve with your favorite sauce! (Here I've just tossed it with some simple butter, olive oil, parmesan, salt, pepper, and fresh herbs!)