Take a wood cutting board and make a mound of the flour on it. Mix four eggs and one egg yolk and add olive oil to it as well. Use a fork to stir the mixture and gradually add the flour on top of it while keep on beating the eggs.
Mix the flour well with the rest of the mixture and use palms of both hands to knead the dough. Do not stop until dough has a balanced texture and make sure that it is elastic.
Now, remove the dough from the cutting board and add flour to it. Use your hands once again to knead the dough for about 5 to 6 minutes. Take a plastic bag and place dough in it. Let it stay there for about half an hour at room temperature.
In order to roll dough out, use a rolling pin and put it out on a floured cutting board. Make sure that dough is 1/2 inch thick and try to shape it like a square of rectangle for your ease. Turn your attentions towards eggs once more and use a fork to beat egg and don’t stop until it is smooth. Use a knife to chop dough into 1 1/2 inch square pieces.
Now, while you brush beaten eggs onto one corner, try holding one the dough square at the same time. On the opposite corner of the dough square, take a clean pencil and roll the dough diagonally around the very same pencil. Take one pasta at a time and push it down to seal the shape. After you have pushed it all the way down, carefully slide the pasta off the pencil.
Now take the next piece of the dough and repeat the above mentioned step once more. Repeat it with the remaining dough pieces as well.