Make the dough:

• Mound the flour on a flat surface, like a wooden cutting board. Make a well in the center of the flour and add the eggs and egg yolks. Use a fork to gently beat the eggs, incorporating some flour from the sides while keeping the liquid inside the well.
• Once about half of the flour has been added, use your hands to gently mix the dough into a dough ball that holds together. Add a teaspoon of water if it is too stiff. Knead the dough for 4 or 5 minutes to incorporate all the flour and egg together.
• Wrap the dough ball in plastic wrap and let it rest on the kitchen counter for 30 minutes (up to 4 hours) to completely hydrate the flour. Prepare 2 or 3 baking sheets by lining them with parchment paper and dusting them with flour.

Roll the pasta:

Divide the dough into four equal pieces. Remove one piece and re-wrap the remaining three.  Flatten the quarter piece with the heel of your hand into a rectangular shape. Roll out using one of the following methods.

Rolling Pin Method

Dust your cutting board and dough with flour. Roll out the dough with a rolling pin, keeping it to a rectangular-ish shape about 12 inches in length, until it is about 1/16th-inch thick. You will need to sprinkle with flour several times. Place on one of the prepared baking sheets and cover with a clean cloth. Repeat with the remaining dough. Dust with flour before stacking the next rolled sheet on top to prevent sticking.

Pasta Roller Attachment Method

Pass the dough through the roller, fold it in half, and roll again. Repeat a few times until the dough is smooth and even textured. Now you can start to roll it more thinly by moving the setting on the attachment. You will need to sprinkle with flour several times. Roll until the dough is about 12 inches in length and 1/16th-inch thick. Place on one of the prepared baking sheets and cover with a clean cloth. Repeat with the remaining dough. Dust with flour before stacking the next rolled sheet on top to prevent sticking.

Cut the pasta:

You should have four stacked sheets of thinly rolled dough about equal in size and thickness. Cut using one of the following methods.

By Hand

Fold the sheets (either all together or one by one) in thirds, like folding a letter to go into an envelope. Use a sharp knife to cut the dough in ½-inch increments until all the dough is cut. You can make these increments wider or skinnier, depending on how wide you like your noodles. Gently separate the noodles, fluffing with more flour if needed. Pile the noodles into small nests on the prepared baking sheets. Let dry 30 minutes before cooking. If not cooking right away, cover and store in the fridge for up to 2 days or freezer for 2 weeks.

By Cutting Attachment

Pass the pasta sheets, one at a time, through the cutting attachment on the pasta roller.  Gently separate the noodles, fluffing with more flour if needed. Pile the noodles into small nests on the prepared baking sheets. Let dry 30 minutes before cooking. If not cooking right away, cover and store in the fridge for up to 2 days or freezer for 2 weeks.

Cook the pasta:

Fill a large pot with 4 or 5 quarts of water. Add about 1 Tbsp. of salt to the water (yes, really). Remember the majority of the salty water is going down the drain in a few minutes. Bring the water to a boil and add the pasta. Cook anywhere from 2 to 6 minutes, depending on how thick your noodles are. Drain and top with whatever sauce you’d like.