Combine the flours, psyllium powder or binder mix, nutmeg, and salt in a bowl. Whisk them together for a few moments to combine and aerate the flours.
Pile the flours into a small mound on a clean, dry surface and make a well in the center - I use a large cutting board.
Whisk the eggs, egg yolks, 1 tablespoon of the olive oil and 1 tablespoon of the water. Pour the liquid into the well in the center of the flour.
Using a fork, rubber spatula, or your fingers, stir the liquids gently, bringing in a bit of flour from the outside walls with each turn. When most of the egg mixture is blended with the flour, bring the rest of the flour into the middle with your hands. If it feels too dry — flour flaking off the ball of dough — add the remaining olive oil, then water. If the dough feels too wet — if it squelches when it touches the board — add another tablespoon of flour.
Take a few moments to knead the dough, gently. Push forward on the ball of dough with your hand, then fold the ball back on itself toward you. Rotate the dough and repeat until the dough feels supple and smooth.