Mound the "00" flour on a cutting board or countertop and sprinkle the salt. Form a well in the center of the flour and pour in the egg yolks. Add the olive oil and break up each yolk. Using a plastic bench scraper or your fingers, draw
the flour over the yolks from the perimeter. Continue to mix the flour into the yolks until it's all incorporated, kneading only enough for it to come together. Shape the dough into a rectangle about 1/2-inch thick. The mixture should be dense, flaky
, and crumbly. Cover the dough with a damp towel and let it rest for 10 to 30 minutes.
Cut the dough into 4 pieces. Take 1 piece of dough (keeping the others covered) and flatten it with your hands. If the dough feels very dry, dampen the surface with a few drops of water using your fingers or a pastry brush
. Starting with the rollers of your pasta machine
set to the widest setting, pass the dough through, 5 or 6 times, or until the dough
begins to become pliable. Do the same for the remaining pieces. Narrow the rollers by 1 setting and roll each piece through it once. Continue narrowing the rollers and rolling the pasta through each consecutive setting 1 time until the dough has reached the desired thickness.
Proceed to cut the pasta as desired, tossing the finished pasta with the rice flour
to prevent sticking. Pasta at this point can sit at room temperature covered with parchment or a dry towel, something that will allow it to breathe but not dry out, for up to half a day. It can also be cut as desired, tossed with rice flour, and frozen in plastic bags for up to a month.
Yield: 1 pound dough.