Whole Egg, Bread Flour, 00 Flour, and Stone Ground Wheat Dough

Form the Dough:
In your stand mixer bowl with the paddle mixer attached, add all the flour and salt. Mix on medium low until combined. Add eggs one at a time to bowl while mixer is on. Add olive oil. Add water one tablespoon at a time until combined. I typically use around 3 but you can use more or less depending on if your dough has come together or not. Mix on medium until dough has started to form.
If dough has not fully come together, knead the dough a bit in the bowl to pick up the remainder of the scraps and form into a ball.

Place on a lightly floured surface (I use a large cutting board) and knead a few more minutes. Form dough into a ball and then flatten into a disk (about 1-2 inches thick) either with your hands or a rolling pin. Cover and let rest for minimum of 30 minutes. I personally wrap mine in saran wrap and put in the refrigerator if I am not going to roll out my pasta right away, but you can leave it out if you plan on rolling right after rest.

After your dough has rested, its time to begin rolling out your sheets. Take your disk and cut it into relatively even 4 pieces (the ends will always be a little smaller don't worry). Do the following procedure for each piece of dough.
With your hands, form the dough into a rectangular shape. Don’t worry about squaring off tops they will be fine with being a little rounded. Use a rolling pin to flatten the dough and create a longer flatter shape that is thin enough to be used with the 1 setting on your roller. Remember to keep the dough and the board lightly floured throughout the process. Put the dough through the "1" setting twice (once from each side, so the second time should have the opposite end of the first put into the roller). Put the dough through on setting "2" twice. Fold the dough over itself in half so that the ends meet. Cut off a small amount from the corners of each side (Mastering Pasta says 1/4 in to be exact but I have found that it doesn’t matter quite that much). Use a rolling pin to flatten the pieces together a bit and then feed the folded dough through the roller on the "1" setting again twice (opposite sides each time). Repeat this procedure a few times until the ends are relatively even and flat or squared off. They won’t be totally flat or square but that is OK.
Bring your dough through the rollers to your desired thickness. For ravioli I tend to use the "6" or "7" setting. They should be firm enough to hold up to wet dough but thin enough to be slightly see through. "Mastering Pasta" says "thin enough to read a newspaper through". As you roll the dough thinner and thinner it will get very long. If you have the workspace (and another person to help hold the dough!) you can leave it as long as you would like. I tend to cut mine into 3 to 4 foot segments so that they are easier to work with. You may lose a bit of possible ravioli in the process but if you are working by yourself it make it significantly more manageable.

What you do from here is up to you! I have a ravioli tray mold that I like to use. Some people will lay their sheets flat, add the filling, cover them, and use a cutting tool to seal them. I recommend a ravioli tray for beginners but really, you can form the ravioli but any method you prefer.