Place the flour in a bowl and make a well in the center. Add the eggs, olive oil and cheese.

Using your hand, begin to mix the ingredients together until a dough forms; it doesn't need to be kneaded, and it won't be smooth and perfect.

Begin to grate the dough onto a grater, until it is completely grated (removing some of the grattini a little at a time, and setting aside to dry). Separate the pieces that stick together and use a little semolina or flour so that it doesn't stick to the counter, cloth or tray.

Allow the grattini to dry for at least a few hours, before using. You'll be able to feel them become harder. If you wish to keep them for another time, make sure to dry them completely before putting them in a container or plastic bag or else they will become moldy.

When you want to use them in soup, just add as you would pasta and cook until ready, about 6 to 8 minutes, depending on the size.