For the Pasta Dough:
3¼ cups all purpose flour or Cup4Cup gluten-free flour
13 large egg yolks
1 none large egg
5 tablespoons olive oil
5 tablespoons whole milk

For the sweet pea filling:
2¼ cups shelled English peas
½ cups mascarpone cheese
½ teaspoons kosher salt

For the sauce:
4 tablespoons unsalted butter
1 cup chicken stock