In the center of a large cutting board or pasta board, place the flour in a mound. Use a bench scraper in hand, set aside about 1/6 of the flour. This flour is reserved for if your dough is too wet, as it is easier to add flour to a wet dough than to add liquid to a dry dough.

Make a large well in the center of the mound. Pour in the yolks, the whole egg, milk, olive oil, and salt. With two fingers, begin swirling the ingredients together, incorporating in flour a little bit at a time, until it becomes a thick paste. Use the bench scraper to fold flour over the paste and cut in the flour. Once the flour has been incorporated, knead the dough until it resembles a smooth ball. If the dough is very sticky, add a small amount of the reserve flour as needed. It takes practice to know when the dough has reached the right tightness.

The dough is done when it has the same suppleness of your earlobe. Put dough into a sealable plastic storage bag and refrigerate at least 4–5 hours so that the gluten has time to relax before rolling out the pasta. The dough can also be made a day ahead.