On a clean countertop, pile the flour into a mound and use your fingers or a spoon to create a large well in the center. Think of it like a crater big enough to hold your wet ingredients.

Crack the eggs and egg yolk into the well. Add the olive oil and salt. Use a fork to gently whisk the eggs and oil together without disturbing the flour walls too much.

Slowly incorporate the flour from the edges into the eggs, whisking gently and pulling a little more flour in with each stir. If a bit of egg breaks through the flour wall—don’t worry. Just push some flour up to seal it and continue.

Once most of the flour is mixed in and the dough is starting to form, switch to using your hands or a bench scraper to bring it all together. It will be shaggy, slightly dry in places, and a bit crumbly—this is normal at this stage.

Form the dough into a rough ball. Begin kneading by pushing the dough away from you with the heel of your hand, then folding it over and turning it slightly. Continue kneading for about 10 minutes.

The dough will go from rough and dry to smooth and elastic. If it feels too dry and won’t come together, add a teaspoon of water. If it’s too sticky, sprinkle a little flour. Adjust in small amounts until you get a soft, smooth dough that doesn’t stick to your hands.

By the end, the dough should feel supple and smooth—like a baby’s skin.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour. This resting period allows the gluten to relax, making the dough easier to roll and work with later.

If you're not using the dough right away, refrigerate it for up to 24 hours or freeze it for up to 2 months. To freeze, wrap it tightly in plastic, then seal in a zip-top bag.

Once rested, unwrap the dough and divide it into 5 or 6 equal portions. Keep the unused portions wrapped to prevent them from drying out.

Generously flour your countertop. Take one portion of dough and roll it into a long strip using a rolling pin. Flip and dust frequently to prevent sticking. Continue rolling until the dough is paper-thin but still strong enough to lift without tearing.

Lightly flour the rolled-out dough. Starting from the short end, loosely fold it back and forth like an accordion. This folding method is key—it prevents sticking and makes cutting easier.

With a sharp knife or pizza cutter, slice the folded dough across the folds into strips. Cut them as thin or as wide as you like—tagliatelle, fettuccine, or pappardelle. Try to keep your cuts consistent so the noodles cook evenly.

Unfold the cut strips into long noodles and dust with flour to prevent clumping.

Lay the noodles over a clean surface to dry slightly—your dining table, a rack, or even the back of a chair works well. Let them air dry for about 15 minutes. This makes them easier to handle and helps them hold their shape when cooking.

Continue rolling, folding, cutting, and drying until all the dough has been transformed into fresh pasta. If you're not cooking them immediately, loosely nest the noodles into small bundles and place them on a floured baking sheet.

You can cook the noodles right away or freeze them. To freeze, place the nests on a floured baking sheet and freeze until solid. Then transfer to a zip-top freezer bag. They’ll keep for up to 9 months.

Bring a large pot of salted water to a boil. Add the fresh (or frozen) pasta and cook for 4–5 minutes until tender but still chewy. Taste a noodle to check for doneness.

Drain and serve with your favorite sauce—creamy Alfredo, classic tomato, or simple olive oil and garlic.