Pat flour in a firm mound on a board and make a well in the center.
In the well, place egg yolks, 1 teaspoon olive oil, and salt.
Moving your fingertips in a circle, break yolks and gradually work in flour.
Use as much flour (about 1 cup) as needed to form a firm dough.
Knead dough on a lightly floured board until very smooth and elastic, about 10 to 15 minutes (surface should spring back when lightly touched).
Cover and let rest 5 minutes.
Divide dough in 4 equal parts.
Roll each into a paper-thin rectangle a little larger than 9 by 10 inches.
To Prepare Cannelloni Noodles.
Cut each 9 by 10 rectangle into four 4 1/2 by 5-inch rectangles.
Cover until all dough is cut to make a total of 16 noodles.
Uncooked noodles can be stacked between double thicknesses of waxed paper and refrigerated overnight, or frozen.
To cook, bring about 1/2-inch salted water to boil in a large, shallow pan; add 1 tablespoon olive oil.
Cook noodles without overlapping about 2 minutes, or just until tender but not soft.
Lift out with a spatula and drain on cloth.
Cooked noodles can be stacked between double thicknesses of waxed paper and refrigerated overnight.
To Prepare Thin Noodles.
Dust each 9 by 10 rectangle with flour and place on lightly floured waxed paper.
Let dry uncovered a few minutes.
Roll up the 9-inch side to form a pinwheel of dough.
Slice off pinwheels about 1/4-inch wide.
Uncoil pinwheels and lay noodle strips on floured waxed paper to dry, about 30 minutes.
You can freeze or refrigerate a day or so, wrapped airtight.
To cook, bring a large kettle of salted water to a boil; add 1 tablespoon olive oil.
Add noodles a few at a time, swirling the water to separate, and boil just until tender to the bite, but not soft.
Dress with butter or sauce.