1 Pour flour onto a clean work surface such as a cutting board or countertop.  2 Make a small well in the middle of the flour.  3 Add the egg and egg yolk to the center.  4 Gently incorporate flour and egg together until dough forms. Do not over-knead. 5 Brush with olive oil. Wrap in plastic and refrigerate for at least one hour.  6 Pasta can then be rolled out into thin sheets using a wooden dough roller. 7 Begin by dusting the work surface with semolina or all-purpose flour.  8 Start from the center of the dough and roll towards each side until dough is 1/8th inch thin.  9 Pasta can then be cut using the tip of a knife or pizza slicer, into strip shapes (spaghetti, linguini, fettuccini, tagliatelle, etc.).  10 Bring a large pot of water to a rolling boil. Add fresh pasta and cook for three minutes. Drain and serve as desired.  Variations To make ravioli  1 Cut pasta sheets into 2-inch strips.  2 Using a spoon or a piping bag, place filling directly in the center of one strip. Spoon or pipe filling along pasta strip, 2 inches apart. Brush edges with whisked egg mixed with water (egg wash).  3 Gently cover with another strip.  4 Use a fork to crimp the edges and press out any air bubbles.  5 For circle shapes use a cookie cutter. For square shapes cut with a knife or pizza slicer.  To make agnolotti  Follow same instructions for square ravioli.  1 Once complete, press together bottom right and top left corner, then bottom left and top right corner. To make cannelloni  1 Cut pasta into rectangles (12-inch by 6-inch). 2 Cook in salted boiling water. Once pasta is cooled place filling down the center.  3 Fold bottom and top ends to meet, and seal with egg wash.  *cannelloni can be sliced to make penne or ziti