For the pasta, knead the flour, 3 eggs, 2 tablespoons of olive oil, 1 pinch of salt and water together to form a smooth dough. If the dough does not become supple, add a little more water. Smear the dough with a little olive oil to prevent it from becoming brittle and let it rest in the refrigerator for 1 hour in cling film.
Divide the dough and roll it through a noodle roller and cut into the desired pasta shape. Flour the pasta well, otherwise they could stick together.
Then cook the pasta in a large saucepan with salted boiling water until al dente. Put a good dash of olive oil in the salted water to prevent them from sticking later.
Drain and keep warm in the pot.
Heat the rest of the olive oil in a saucepan or pan and roast the garlic until golden and add the parsley.
Salt the garlic oil, pour over the pasta and mix well.