Pasta Dough
170 grams 00 flour
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55 grams Durum flour
8 egg yolks plus
1 whole egg
1 tablespoon olive oil
2-3 tablespoons water
More 00 flour or all-purpose flour for rolling and kneading
Using a stand mixer fitted with a paddle, combine both flours, make a well in the center; on medium speed, mix in the yolks, one at a time; add the oil and water, mixing just until it comes together; if dry add 1 tablespoon of water.
Turn out the dough to a lightly floured work surface, knead with the palm of your hands for about 10 minutes; shape the dough into a ball, flatten and wrap in plastic; let rest at room temperature for about 30 minutes. Can be made 1-2 days ahead. Use a mixer attachment or pasta sheet to roll out/cut dough to desired shape.