1 Pour flour onto a clean work surface such as a cutting board or countertop. 

2 Make a small well in the middle of the flour. 

3 Add the egg and egg yolk to the center. 

4 Gently incorporate flour and egg together until dough forms. Do not over-knead.

5 Brush with olive oil. Wrap in plastic and refrigerate for at least one hour. 

6 Pasta can then be rolled out into thin sheets using a wooden dough roller.

7 Begin by dusting the work surface with semolina or all-purpose flour. 

8 Start from the center of the dough and roll towards each side until dough is 1/8th inch thin. 

9 Pasta can then be cut using the tip of a knife or pizza slicer, into strip shapes (spaghetti, linguini, fettuccini, tagliatelle, etc.). 

10 Bring a large pot of water to a rolling boil. Add fresh pasta and cook for three minutes. Drain and serve as desired. 

Variations

To make ravioli 

1 Cut pasta sheets into 2-inch strips. 

2 Using a spoon or a piping bag, place filling directly in the center of one strip. Spoon or pipe filling along pasta strip, 2 inches apart. Brush edges with whisked egg mixed with water (egg wash). 

3 Gently cover with another strip. 

4 Use a fork to crimp the edges and press out any air bubbles. 

5 For circle shapes use a cookie cutter. For square shapes cut with a knife or pizza slicer. 

To make agnolotti 

Follow same instructions for square ravioli. 

1 Once complete, press together bottom right and top left corner, then bottom left and top right corner.

To make cannelloni 

1 Cut pasta into rectangles (12-inch by 6-inch).

2 Cook in salted boiling water. Once pasta is cooled place filling down the center. 

3 Fold bottom and top ends to meet, and seal with egg wash. 

*cannelloni can be sliced to make penne or ziti