Beat 00 flour, egg yolks, and olive oil together in bowl of an electric mixer (or by hand with a fork on a Cutting Board). If dough feels dry, add 1–2 additional yolks.

Knead dough together until it forms a firm, tight ball.

Wrap pasta ball in plastic. Allow pasta dough to rest at room temperature for a minimum of 1 hour. If resting for longer than 1 hour, rest in refrigerator.

Using a Chef’s Knife, cut pasta dough into 4 portions. Working with 1 portion at a time (keeping rest of dough covered), use a pasta roller on lowest setting to roll out pasta , creating thin sheets.

Pasta can be used for filled shapes, or cut into ribbons. For ribbons, cut sheets crosswise into lengths of about 12” and flour lightly. Stack 4–5 sheets, then roll loosely lengthwise. Cut into whatever thickness you prefer, approximately ⅛”-thick strips for linguine, ¼”-thick strips for fettuccine, ⅜”-thick strips for tagliatelle, or 1”-thick strips for pappardelle. Gently fluff noodles and store on a Sheet Pan in the fridge, uncovered, until ready to cook if using same day, or store in a resealable container in the fridge for up to 2 days. Noodles can be frozen for up to 3 months.