Place flour on a clean surface. Make a large well in the center for the eggs and oil mixture.

Crack eggs and egg yolk into the center. Add olive oil and salt carefully before mixing everything together.

Use a fork to slowly mix flour into eggs. Continue mixing until rough dough starts forming on surface.

Knead dough for ten minutes until smooth and elastic. Add little water only if dough feels too dry.

Wrap dough tightly with plastic wrap. Let it rest for thirty minutes at room temperature before rolling.

Cut dough into smaller pieces. This makes rolling easier and helps create evenly thin pasta sheets later.

Use rolling pin or pasta machine to roll dough very thin. Dust flour lightly to prevent sticking everywhere.

Cut dough into fettuccine, tagliatelle or desired shapes carefully using sharp knife or pasta machine cutter attachment.

Fill large pot with water and add salt. Bring water to rolling boil before cooking fresh pasta carefully.

Cook fresh pasta for two to four minutes only. Fresh pasta cooks much faster than dried packaged pasta.

Drain pasta gently without overcooking. Save little pasta water because it helps create silky sauce texture later.

Toss hot pasta with favorite sauce. Serve immediately with cheese, herbs, or olive oil for best flavor experience.