Pasta Dough

7 oz. 00 flour; more as needed

1-3/4 oz. All-purpose flour

6 Large egg yolks

1 Large egg

1-1/2t Extra-virgin olive oil

1/4t Kosher salt

Process

Dump the flours on a work surface and mix to combine them.

Make a deep, wide well in the center, making sure there is some flour on the bottom so the eggs are not directly on the surface.

Add the egg yolks, whole egg, oil, and salt.

Using a fork, beat the wet ingredients until combined, staying in the center and being careful that the eggs don’t breach the wall. (If any does, gather it up and reinforce the wall.)

Begin mixing in the flour from the inside of the wall, a little at a time, until the dough is too stiff to mix with the fork.

Scrape the dough off the fork and continue mixing by hand, folding it and forming it into a single mass.

If necessary, use a bench scraper to move the dough and to scrape any dried bits to the side.

Lightly flour the work surface and knead the dough for at least 5 minutes, adding more flour if needed to keep the dough from sticking to your hands.

Continue kneading until the dough is a smooth ball that feels soft like your earlobe.

Wrap the dough loosely in plastic and refrigerate for at least 1 hour.

(Let it warm up a little before rolling, if necessary.)