Espresso and Lime

0 Separate 1 cup of flour and set it aside
1 Place the other 2 cups of flour into a large mesh sifter and carefully sift the flour into a small pile on a smooth flat work surface and form a large well in the middle
2 In a medium bowl, whisk together the 1 whole egg, 6 egg yolks and 1 tablespoon of olive oil until smooth and pour this into the well in the flour
3 Carefully begin dragging the edges of the flour into the whisked eggs until the flour and eggs are combined
4 Lightly flour your hands and begin lightly kneading until a dough begins to form
5 Continue to knead for 6-8 minutes
6 Once the dough is smooth, elastic and bounces back when poked with a finger, wrap tightly with plastic wrap and rest on the counter for 60 minutes
7 Unwrap the rested dough and divide into 4-6 equal sections
8 Begin rolling out one section of the dough (keep the remaining dough covered with plastic so they do not dry out)
9 Once the dough is thin enough to see your fingers through, gently fold both ends in to meet in the middle and then fold the ends over themselves once more
10 Using a dough cutter or sharp knife, cut pasta into the thickness you prefer
11 Gently loosen the pieces, dust with flour and set them aside
12 Repeat with the remaining sections of pasta
13 Boil pasta for 2-3 minutes in salted water
14 Drain and toss in your favorite sauce
15 Enjoy immediately