• Make a nest with your flour on a work surface, creating walls that will hold the remaining ingredients.
• Add your eggs, olive oil, and salt to the center of the nest.
• Using a fork, break your egg yolks and give the ingredients a little whisk.
• With your hands, start to fold the flour in and combine the flour with the egg mixture, forming a shaggy dough ball.
• Knead the dough for 8-10 minutes, and it will start to form a smooth ball of dough!
• Roll the dough into a ball, cover with a clean kitchen towel or plastic wrap, and let it sit for 20 minutes.
• After it sits, cut the ball into four equal pieces.

Pasta Maker Method

• Roll each piece into a ball and flatten with your palm.
• Run the oval through the widest setting of your pasta maker. Then, fold the short ends of your dough toward the center, to form a rectangle.
• Then, you'll want to run the pasta dough through the following sequence:

  - 3 x the widest setting

  - 3 x the 2nd widest setting

  - 3 x the 3rd widest setting

  - 1 x the 4th widest setting

  - 1 x the 5th widest setting

  - 1 x the 6th widest setting
• Repeat this sequence with all the dough pieces, then sprinkle each long rectangle with flour to prevent from sticking.
• Cut the pasta or run it through your desired pasta cut setting.
• Cook the fresh noodles in boiling water for 1-2 minutes.

Rolling Pin & Knife Method

• Roll each piece into a ball and flatten with your palm.
• Using a rolling pin, roll out the dough into a long strip. Then, fold the short ends of your dough toward the center, to form a rectangle (see image).
• Roll out the dough into a long rectangular sheet. Roll the dough until it's at your desired thickness (I always aim for about 2mm thick). 
• Repeat this process with all the dough pieces, then sprinkle each long rectangle with flour to prevent from sticking.
• Fold the dough in thirds and use a knife to cut the pasta dough into noodles.
• Cook the fresh noodles in boiling water for 1-2 minutes.