Place the flour in a large bowl or on a clean work surface and make a well in the centre.

Add the eggs, egg yolk, olive oil, and salt to the well. Gradually incorporate the flour into the wet ingredients until a rough dough forms.

Knead the dough until smooth and elastic, about 8–10 minutes.

Wrap the dough and allow it to rest for at least 30 minutes at room temperature.

Divide the rested dough into approximately 75 g portions. Keep portions covered while working to prevent them from drying out.

Flatten one portion of dough and pass it through a pasta roller at its widest setting. Fold the dough and pass it through again as needed until smooth and even.

Continue passing the pasta through progressively thinner roller settings until the desired thickness is reached.

Lightly dust the pasta sheet with flour, then pass it through the fettuccine cutter attachment.

Separate the strands and lightly dust with flour. Form into loose nests or hang the pasta until ready to cook.

Cook the fresh fettuccine in a large pot of well-salted boiling water until tender, approximately 2–3 minutes. Drain and serve immediately with your preferred sauce.