On a clean surface, mound the flour and create a well in the center. Add the eggs, yolk, olive oil, and salt. Start with 1 tbsp olive oil and add more as needed.

Slowly whisk with a fork, pulling in flour gradually until a shaggy dough forms. I then use a bench scraper to try and incorporate the flour in more before kneading by hand.

Knead by hand for 8–10 minutes until smooth, elastic, and slightly springy.

If sticky: add small amounts of flour.

If dry: add a few drops of olive to your hands and continue kneading, repeat as needed.

Cover with a damp cloth and rest for at least 30 minutes at room temperature, or cover tightly and place in the fridge if resting for a longer period.

Option 1: Pasta Machine (Recommended)

Divide dough into 4 pieces

Flatten one piece slightly

Start at the widest setting and pass through. Repeat another 1-2 times at that setting for smoothness before going down to the next setting.

Gradually move to thinner settings

Stop at setting 2 for fettuccine sheets (thin but still structured)

Option 2: Rolling Pin

Divide dough into smaller portions

Roll from center outward evenly

Rotate frequently to maintain even thickness

Roll until very thin but still sturdy enough to lift without tearing

Lightly flour the pasta sheet

Starting from both long edges, roll each side inward toward the center

You should have two spirals meeting in the middle (like a scroll)

Using a sharp knife, slice across the roll into ¼-inch strips

Unroll gently, this creates beautiful fettuccine ribbons

Boil in well salted water for 2–3 minutes until tender and floating. Fresh pasta cooks fast, so don’t walk away!