Sift the flour onto a board, make a center well, and add salt, olive oil, and a small amount of water.
Slowly mix, bringing flour from around the edges, and kneading together.
Add more water as needed; continue kneading until the dough is formed into a smooth ball.
Cover dough with a bowl and let it rest for 10 minutes.
Now reknead until the dough is smooth and very elastic.
Recover with bowl for 15 minutes, then divide dough ball into 3 pieces, and roll into thin, 1/8-inch sheets.
Cut strips into desired widths.
Dry for 1 hour before cooking.