Fresh egg pasta dough

Mix the eggs with the yolks, a pinch of salt and olive oil.

Make a well with the flours, add the liquid and mix until just combined.

Knead by hand (or in a stand mixer with the paddle) to a firm dough.

Wrap in cling film and rest at room temperature at least 30 minutes.

Split the dough in half; pass it through the pasta machine, narrowing the setting each time, until its length has tripled.

Give three to four single turns in a row: roll, fold, roll.

Wrap in cling film and refrigerate at least an hour (keeps up to five days).

Unwrap, dust with semolina flour and flatten with a rolling pin to fit the widest setting.

Roll through the machine down to setting number three, about 2 mm thick, cutting the sheet in half when it gets too long.

Cut into the desired shape.