Place flour, and salt in the bowl of a heavy-duty kitchen mixer. With a dough hook on a slow speed, incorporate egg yolks one at a time, followed by 1 whole egg. Test dough by squeezing some of the mixture in your hand. If it stays together, do not add more whole eggs. If it does not stay together, incorporate 1 more whole egg and test. Keep adding and testing one whole egg at a time as needed until dough is ready.
When dough is ready, add oil. Knead dough. It should form a dough that is not too wet or too sticky. If the mixture is too liquid, add more flour.
Gently knead dough on a lightly floured surface and form into two cylinders that are 3 inches thick. Cut each cylinder into four equal portions, wrap each portion in plastic wrap and allow to rest in the refrigerator for 1 hour before using.