Place <quantity>360<unit>g</unit></quantity> of all-purpose flour on a clean surface and make a well in the center

Pour <quantity>300<unit>g</unit></quantity> of beaten egg yolk into the well

Incorporate the eggs into the flour by hand, pushing from the edges to the center. Knead until a tight ball can be formed

Stretch cling film over the work surface and drizzle it with olive oil. Rub the top and the bottom of the dough in the oil

Wrap the dough and refrigerate it for 12h to relax the gluten and hydrate the flour. The pasta dough is ready

Remove the pasta dough from the refrigerator and unwrap it

Dust the dough and the working surface generously with flour

Use a rolling pin to get the dough to about <quantity>1<unit>cm</unit></quantity> thick and <quantity>15<unit>cm</unit></quantity> wide

Run the dough through a pasta sheeter, starting at setting 1. Change the setting each time until you reach setting 3

Fold the dough in half and use a rolling pin to press it together

Run the dough through the pasta sheeter, starting at setting 1. Change the setting each time until you reach setting 6

Lightly dust the dough with flour. Evenly spread the flour by hand

Run the dough repeatedly through the pasta sheeter at setting 7

Cut the dough in 3 pieces. Trim the edges to create rectangles

Dust all 3 pieces with flour and evenly spread the flour

Loosely roll each piece on itself without applying pressure

Trim off the edges. Cut <quantity>5<unit>mm</unit></quantity> wide tubes out of the pasta dough

Enjoy! Cook the pasta in salted, boiling water for 4m and choose your favorite sauce!