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1
Put the flour in the bowl of the food processor and process for a few seconds to aerate.
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2
Mix together the whole eggs and the yolks, olive oil, and 1/4 cup ice water in a measuring cup or other spouted container.
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3
Start the food processor running and pour in the liquids through the feed tube.
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4
Process for 30 to 40 seconds until a dough forms and gathers on the blade.
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5
If the dough does not gather on the blade or process easily, it is too wet or too dry.
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6
Feel the dough, then work in either more flour or ice water, in small amounts, using the machine or kneading by hand.
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7
Turn the dough out on a lightly floured surface and knead by hand for a minute until its smooth, soft, and stretchy.
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8
Press it into a disk, wrap it well in plastic wrap, and let rest at room temperature for 1/2 hour.
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9
(You can refrigerate the dough for up to a day or freeze it for a month or more.
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10
Defrost in the refrigerator and return to room temperature before rolling.)
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11
To roll out the dough with a pasta machine, cut it in six equal pieces.
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12
Keeping them lightly floured, roll each piece through the machine at progressively narrower settings into sheets that are 5 inches wide (or as wide as your machine allows) and 20 inches to 24 inches long.
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13
Cut the long sheets in half crosswise, giving you twelve strips, each about a foot long and 5 inches wide.
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14
Cut the fettuccine by hand, one strip at a time.
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15
Lightly flour the strip and, starting at one of the short ends, fold it over in thirds or quarters, creating a small rectangle with three or four layers of pasta.
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16
With a sharp knife, cut cleanly through the folded dough crosswise, separating into 1/2-inch-wide pieces.
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17
Shake and unfurl the cut pieces, opening them into long ribbons.
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18
Dust liberally with flour and gather the fettuccine into a loose nest and set it on a floured tray.
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19
Fold and cut all the pasta this way, piling the fettuccine in small floured nests.
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20
Leave uncovered to air-dry at room temperature until ready to cook the pasta (or freeze the nests on the tray until solid and pack in airtight ziplock bags).
