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1
Combine flour and salt in a large bowl, making a well in the middle.
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2
In a small bowl, beat together the eggs, egg yolks and olive oil, then pour into the well in the flour.
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3
Mix with the fork until the flour begins to clump together.
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4
When the mixture becomes too hard to stir with a fork, use your hands.
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5
Knead dough in the bowl or on a lightly floured board until it is quite stiff and no longer sticky.
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6
Sprinkle with a little flour.
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7
Cover with plastic or a cloth, and let it rest for about 30 minutes.
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8
Lightly sprinkle a wooden board with flour.
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9
Cut off one-third of the dough; keep the rest covered while you work.
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10
Roll the dough lightly in flour, then flatten it into a rectangle about the width of your hand.
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11
Roll a rolling pin over the dough up and down, left and right.
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12
Flip the dough over about every two dozen rolls.
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13
If the dough sticks, dust with more flour.
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14
Repeat until the pasta is roughly 24 inches in length and 8 inches wide.
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15
Dust with flour and set aside; repeat with remaining dough.
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16
To form jackets for ravioli, cut each sheet of dough into rectangles about 24 inches long and 4 inches wide, trimming edges neatly.
