Start by sifting the flour onto the surface.
Create a well on top of the flour and crack an egg into it.
Also, lightly whisk two egg yolks in a small bowl and have them ready.
Add the salt into the well and start mixing carefully with a fork, trying to keep the egg from running out of the well.
Once the first egg is mostly incorporated into the flour, add the olive oil and the two egg yolks.
At this point, I like to use a food scraper to help work the flour toward the center to mix the dough until the egg yolks are mostly absorbed.
Next, sprinkle some flour into your hands and knead for about 3 minutes.
Wrap in cling wrap and let rest at room temperature for about 30 minutes.
Next, cut the dough into quarters.
Flatten each piece of dough slightly by pressing down with the palm of your hand and form it into a rectangular shape that will fit the width of the machine.
Set the rollers to the widest setting and roll the dough through. Keep rolling the dough through the pasta maker, passing it through each setting twice. Keep decreasing the setting until reaching your desired thickness. In the case of ravioli, you want to make sure to get to the smallest, thinnest setting, as the dough will be doubled when you fold it over.