Egg Pasta Dough

FOR MIXING AND KNEADING WITH A MACHINE: Process flour, eggs and yolks, and oil together in food processor until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 45 seconds. (If dough sticks to fingers, add up to ¼ cup flour, 1 tablespoon at a time, until barely tacky. If dough doesn’t become cohesive, add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; process 30 seconds longer.)

FOR MIXING AND KNEADING BY HAND: Place flour in large bowl. Using fork, mix eggs, egg yolks, and oil together in separate bowl, then stir into flour. Using your hands, knead dough in bowl until mixture forms cohesive dough that feels soft and is barely tacky to touch, about 3 minutes. (If dough sticks to fingers after 3 minutes, add up to ¼ cup flour, 1 tablespoon at a time, until barely tacky. If dough doesn’t become cohesive, add up to 1 tablespoon water, 1 teaspoon at a time, until it just comes together; knead 1 minute longer.)

Transfer dough to clean surface and knead by hand to form smooth, uniform ball, 1 to 2 minutes. Shape dough into 6-inch-long cylinder. Wrap with plastic wrap and set aside at room temperature to rest for at least 30 minutes or up to 4 hours.