Place flour in a large bowl and form a well in the center.

In another medium bowl, whisk together the eggs. Then, add to the well of the pasta bowl.

Slowly incorporate the eggs into the flour until a shaggy dough starts to come together. Then dump onto a clean work surface and knead until a cohesive dough forms.

Knead dough for another 10 minutes until smooth and a poke causes the pasta dough to spring back. Rest, covered, for at least 30 minutes.

When pasta is rested, remove from fridge and cut into 4 equal triangles. Coat the first piece in flour and cover the other three as you work.

Using a pasta machine, roll the pasta in a rectangle shape through each thickness setting until you reach level 5. Cut your long scarf of pasta into manageable pieces and then cut into equal 3" x 3" squares.

Using a gnocchi board and a wooden spoon handle, place the pasta dough, floured side up, on the gnocchi board. Place handle over the bottom and roll dough up to form a tube, pressing into the board's ridges.

Place each rigatoni tube standing up in a small pan, using the edges to stabilize them. Allow them to dry before cooking and repeat rolling and forming pasta portions until you have no dough left.

Heat a large stock pot of water over high heat. Meanwhile heat a nonstick sauté pan over medium heat and melt 4 tbsp butter.

Add 4 cloves of finely chopped garlic to the butter and stir as it sizzles. When your pasta pot is boiling, add a small handful of salt to the water.

Cook 1/4 of the pasta for 2-3 minutes until floating and al-dente. Immediately transfer pasta to the butter and garlic and shake to combine.

Add 3/4 cup grated parmesan, 2 tbsp lemon juice, 1 tbsp olive oil, 1/4 cup Greek olives, and 1 tbsp heavy cream. Shake pan to combine. If you need to thin your sauce, add a couple tablespoons of pasta water.

Plate pasta and garnish with more parmesan and herbs. Repeat boiling pasta and making sauce for the other 3 portions.