. You can really use whatever flour you want to use;
. "oo" flour will yield silky pasta;
. Bread flour will yield a toothy pasta;
. All-purpose flour will be inbetween silky and chewy;
. Humidity and age of flour will affect how liquid will be absorbed, so use your judgment. If too wet, add more flour. If too dry, add a bit more oil;
. Cook it right away, or dry for future use by hanging in strands, or curl into nests. Because dough is made with eggs, bacteria can form so either cook it or store it.
. Flour is used to make the dough.
. Cornmeal is to store the dough (don't mix into your dough, but cover holding tray with some).
In a food processor, pulse together flour and salt. Add eggs, yolks and oil and run machine until the dough holds together. If dough looks dry, add another teaspoon olive oil. If dough looks wet, add a little flour until dough is tacky and elastic. [Alternatively, mix flour and salt in a bowl, make a well in the center and add the wet ingredients, and mix with a fork. You may mix further in the bowl with your hand before turning dough out onto work surface.]
Dump dough onto a work surface and knead briefly (or 10 minutes if mixed by hand), until very smooth. [Flour ball of dough so it does not stick to plastic wrap.] Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight.
Cut the dough into 4 pieces, keeping them covered with plastic wrap or a dish towel when not in use. (If you're rolling the dough out by hand, rather than using a pasta machine, cut it into 2 pieces instead.) Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in thirds like a letter and pass it through the machine 2 more times on the same setting. Reduce the setting, and repeat rolling and folding the dough, passing it through the machine 2 or 3 times before going to the next setting. For pappardelle and fettuccine, stop rolling when the dough is about 1 or 2 settings wider than the thinnest one on your roller. For lasagna noodles, and for ravioli and other stuffed or filled pasta, go to the thinnest setting.
To roll out the dough by hand, use a rolling pin to roll each of the 2 dough pieces out on a lightly floured surface. This takes patience but is not hard. Roll until it is as thin as you like, as thin as a penny for fettuccine and pappardelle, thinner for lasagna and stuffed pasta.[Be sure to keep your board floured so dough does not stick]. [Either fold each sheet of dough in thirds, or roll into center from each end. Use chef's knife to cut into noodles. There is a trick where, after cutting into noodles, you may place your knife into the center of the line of noodles, raise up your knife and the long noodles will hang from the knife edge. Transfer to baking sheet lightly covered with cornmeal and cover with towel while working on second dough piece. Then either cook immediately, or store and refrigerate, or freeze.]
Shape the pasta. For pappardelle, cut rolled pasta into i-inch-wide strips. For fettuccine, run the rolled sheets through the fettuccine setting on your roller. Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. Make sure to sprinkle flour over the cut pasta before you place another layer on top. If not using immediately, cover the sheet pan with a towel to keep the dough supple.
Bring a large pot os well-salted water to a boil, add fresh pasta and boil for 1 to 3 minutes, depending on thickness of the pasta. [Use tongs or a pasta spider spoon to pull pasta out of the water. Do not drain pasta by dumping it into a collander or your pasta will be coated with cornmeal that would have fallen to the bottom of the pot of water.]