This pasta dough recipe is courtesy of chef Alain Allegretti and is used to make his delicious Nicoise Ravioli.
Mound both flours in center of a large work surface, and make a well in the middle. Crack eggs into the well and add yolk, salt, and olive oil.
Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
Lightly flour work surface; knead dough until smooth and elastic, about 6 minutes. Divide dough into 6 equal pieces; wrap each piece in plastic wrap until ready to use.
