2 lg. eggs, room temp.
1 lg. egg yolk, room temp.
1/2 tsp. olive oil
1/4 tsp. salt
1 1/4 c. flour

Insert metal knife blade into food processor. Combine eggs, egg yolk, oil and salt in container; process 10 seconds. Add flour and process to mix with 4 one- second pulses or until it forms small beads that hold together when pinched. If beads do not form, add 2 tablespoons flour and process with several more pulses. Repeat, if necessary, until beads form.

Empty container on a sheet of plastic wrap and press dough together. Fold plastic wrap around dough and set aside at room temperature for 20 minutes.

The dough can then be rolled out with a rolling pin to desired thickness and cut into strips or if you have one, use a hand-crank pasta cutter.

Makes 1/2 pound dough or 2 to 4 servings. If you want more than 1/2 pound, do not double the recipe, instead make each batch separately.