Prepare the Dough:

1. Form a Flour Well: On a clean surface or in a large mixing bowl, make a mound with the flour. Create a well in the center.
2. Add the Wet Ingredients: Crack the eggs into the well, add the extra yolk, salt, and olive oil.
3. Mix Slowly: Using a fork, gradually whisk the eggs, incorporating a little flour at a time from the edges until a sticky dough forms.
4. Knead the Dough: Once the mixture becomes too thick to stir with a fork, start kneading by hand. Work the dough for about 8-10 minutes until it becomes smooth and elastic. If it feels too dry, add a teaspoon of water at a time.
5. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30-45 minutes. This allows the gluten to relax, making the dough easier to roll out.

Roll and Shape the Pasta:

6. Divide the Dough: Cut the dough into smaller sections for easier rolling.
7. Flatten the Dough: Using a rolling pin or pasta machine, roll out each section to your desired thickness (usually 1-2mm for most pasta types).
8. Shape the Pasta: Depending on your preference:
   • Fettuccine or Tagliatelle: Cut into strips using a sharp knife or pasta cutter.
   • Lasagna Sheets: Cut into wide rectangles.
   • Ravioli: Use a filling of your choice and seal between two pasta sheets.
   • Pappardelle: Cut into thick ribbons.
9. Dust with Flour: Lightly dust with flour to prevent sticking.

Cook the Pasta:

10. Boil Water: Bring a large pot of salted water to a rolling boil.
11. Cook the Pasta: Fresh pasta cooks quickly, usually in 2-4 minutes. Drain and serve with your favorite sauce.