Keyword: date night in, good for groups, pasta, vegetarian
Combine the flours on a clean work surface or in a bowl. Make a well in the center and add the egg yolk and eggs.
Carefully start combining the eggs into the flour with a fork. Try not to break the wall of the well until the eggs have combined with enough flour to not make a runny mess all over table. If it slips through, just rebuild the wall with your hands.
When the flour is mostly combined, start kneading the dough. One helpful way is to fold the dough in half and press down, then rotate a quarter turn and repeat.
If it seems dry, add water, one tablespoon at a time.
Knead for about five minutes, until the texture is uniform. Look for tiny bubbles forming on the outside as a sign that it's done.
Cover the dough and let it rest at room temperature for 30 minutes.
After the dough has rested, cut into quarters and work with one at a time. Flatten the section into a long oval and run through the pasta sheeter at the thickest width (the lowest number on the dial).
Fold the dough in thirds and run through the sheeter again, still on the widest setting.
Bump the dial up by one level and run the dough through. Continue running the pasta through, moving the dial one level at a time. Usually, the second-highest number is the best because sometimes it tears at the highest level. Dust with flour as needed to keep from sticking.
Hang the sheet of pasta on a pasta drying rack or lay out flat to rest. You may need to cut it in half at this point.
Repeat with the other quarters of dough.
Now cut the pasta into its final shape. Add the cutting piece to the sheeter and run the strips of pasta through the cutter, starting with the oldest (most rested) sheets. Hang the cut pieces of pasta on the dryer or lay out on baking sheets to dry a bit more while you finish the rest.
When you're ready to cook, boil salted water and add the pasta. Cook for 1-2 minutes, until al dente. Serve immediately.