Sift the flours into a mound on the counter.
Make an 8” well in the center.
Beat the eggs and the yolk together, and then place in the well.
Use your fingers in a stirring motion, gradually incorporating the flour and egg.
When it is all incorporated, knead for about 10 minutes. (I did this for about 5 then decided to mix it with the dough hook in the Kitchen Aid. ~ Don’t judge me. Hahaha)
If the dough is too soft, add a little extra flour. If it is too stiff, add water by wetting your hands and then kneading the dough.
Shape the dough into a ball and let rest 1 hour.
Roll the dough out into a thin sheet (approx. 1/8”).
Hang the dough to dry. When it feels leathery and doesn’t stick to itself when pressed together, it is ready to be cut.
Using a pizza roller cut sheet into strips (approx. ¼” to ½”)
Bring a pot of salted water to a boil.
Drop the fresh pasta into the water and boil for 1 to 2 minutes for al dente.