Fresh Pasta

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1. 1Step 1: Beat together the eggs, yolk, and olive oil with a fork in a large spouted measuring cup.
2. 2Step 2: Combine the flour and a large pinch of kosher salt in the bowl of a food processor. Pulse briefly to combine.
3. 3Step 3: With the food processor motor running, gradually pour the egg mixture through the feed tube and let it run until the dough forms a ball around the blade. (If the dough is too sticky to form a ball, add a tablespoon or so of flour and process again. If it is too crumbly to form a ball, add cold water, 1 tablespoon at a time, and process again.)
4. 4Step 4: Once the dough forms a ball, process until smooth and springy, 20 to 30 seconds.
5. 5Step 5: Transfer the dough to a floured work surface and knead several times, until the dough comes together in a smooth ball.
6. 6Step 6: Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. (The dough can be made 1 day ahead, wrapped and refrigerated. Let it come to room temperature before rolling.)
7. 7Step 7: Anchor a pasta machine to your countertop or secure the pasta attachment to a stand mixer. Set the machine to the widest setting.
8. 8Step 8: Unwrap the dough and cut it into 4 equal pieces. Wrap 3 of the pieces while you work with the fourth.
9. 9Step 9: Flatten the dough into a rectangle and lightly dust with flour. Roll it through the pasta machine at the widest setting.
10. 10Step 10: Fold the dough in thirds like a letter and feed it through the pasta machine. Repeat the folding and feeding 2 more times. (Rolling and folding in this manner will help strengthen and smooth the dough.)
11. 11Step 11: Set the pasta machine to the next setting (one setting thinner than the widest). Flour the dough as necessary and feed it through the machine. Repeat, feeding it through one more time.
12. 12Step 12: Adjust the machine to the next thinnest setting and feed the dough through 2 times as above.
13. 13Step 13: Continue changing the setting and feeding the dough through 2 times for each setting until you have fed the dough through the second-to-last setting. The dough should be thin enough so that you can see your hand through it.
14. 14Step 14: If you are cutting your pasta into noodles: Stop rolling the dough through after you have gone through the second-to-last setting.
15. 15Step 15: If you are making filled pasta, like ravioli: Change the machine to the final setting and feed the dough through.
16. 16Step 16: Cut the dough in half crosswise and cover it with plastic wrap. Repeat the folding, rolling and cutting process with the 3 remaining pieces of dough. Cover each piece of dough as you finish. You should have 8 pieces of dough total.
17. 17Step 17: If you are cutting your pasta into noodles: Affix the cutting attachment to the pasta machine. Choose the desired setting and feed the dough through.
18. 18Step 18: Lightly toss the noodles with a little flour on a baking sheet to prevent sticking and cover with a dry kitchen towel while you process the rest of the dough.
19. 19Step 19: Cook the noodles in a large pot of boiling salted water until al dente, 3 to 4 minutes.
20. 20Step 20: If you are making filled pasta: Proceed according to your recipe's instructions.