Method

• 1.
  If using a stand mixer, place both flours and 1 tsp fine salt in a mixer fitted with the dough hook. Make a well in the centre and add the egg yolk and whole egg. (I find it easiest to weigh the yolks in a clean bowl first, then add the whole eggs to the same bowl up to the total amount of eggs, which is 255g for this recipe. The total amount of egg is the important part.) Mix on slow speed for 8-10 minutes, until you start seeing large crumbs forming and the dough starts coming together. Transfer dough to a clean benchtop and knead by hand until it comes together. Don’t expect it to be really smooth; this is a drier dough – it will come together more and get smoother in the rolling process.
• 2.
  To make the dough by hand, combine both flours and 1 tsp fine salt in a mixing bowl. Make a well in the centre and add the egg yolk and whole egg. Mix with a fork until just combined, then transfer to a clean benchtop and knead by hand for 6-8 minutes until dough comes together.
• 3.
  If the dough seems too dry and won’t come together, spray it a few times with a bottle of water – just be careful not to make the dough too wet, since it will become more hydrated and softer as it rests.
• 4.
  I like to shape the dough into a rough rectangular block, rather than a ball, as I find it easier to feed through the pasta machine. Wrap dough really well in plastic wrap, making it as airtight as possible.
• 5.
  If you’re planning to make your pasta straight away, let the dough rest for at least an hour at room temperature – but ideally refrigerate it overnight, then take it out a couple of hours before rolling and cutting to let it come back to room temperature. To make the rolling more manageable, it’s best to work with a relatively small amount of dough, so divide it in two before you start. (If not using all the dough at once, you can refrigerate the rest of it, tightly wrapped, for up to 3 days.)