Mix the kamut flour and all purpose flour in a wide bowl and make a shallow well in the center.

Add the egg, yolks, olive oil, and milk to the well. Use your fingers to gently swirl and begin pulling in the flour until a shaggy dough forms.

Turn the dough onto a counter and knead until smooth and elastic. Shape into a rectangle, wrap, and rest for at least 10 minutes.

Cut the dough into four pieces. Flatten one piece with your hands and run it through the pasta roller on the widest setting.

Dust lightly with flour as needed and continue rolling, one setting at a time, until you reach the thinness you like.

Cut into wide, rustic noodles and lay on a floured surface so they don’t stick.

Bring a pot of salted water to a boil. Cook the noodles for about 2 minutes or until tender.

Serve with your favorite soup or freeze for later use.