Combine the flours. Whisk the all-purpose flour and freshly milled einkorn flour together. Pour onto your work surface and make a large well in the center.

Add the eggs. Place the whole eggs, egg yolks, olive oil, and salt in the well. Beat them gently with a fork, gradually pulling flour in from the sides.

Once the mixture becomes shaggy, begin adding water a tablespoon or two at a time, mixing between additions. You may not need the full amount. Stop when the dough comes together into a firm, cohesive dough that is pliable but not sticky.

Knead for about 8–10 minutes, until the dough becomes smooth and elastic. Fresh-milled einkorn has a more delicate gluten structure than modern wheat, so avoid aggressively over-kneading it.

Wrap the dough tightly or cover it with an overturned bowl and let it rest at room temperature for 30–60 minutes. This gives the freshly milled flour time to fully hydrate and makes rolling much easier.

Divide into 4 pieces. Keep the pieces you’re not working with covered. Flatten each piece and roll through a pasta machine, gradually reducing the thickness. Cut into fettuccine, tagliatelle, pappardelle, spaghetti, or use the sheets for lasagna or filled pasta.

Bring a large pot of generously salted water to a boil. Fresh pasta cooks quickly—usually 1½–3 minutes, depending on thickness. Taste rather than relying strictly on the clock.