How to make the best fresh pasta.
On a large clean surface, add the flour, sprinkle the salt and create a large well in the centre. Add the eggs and the egg yolks to the well.
With a fork, carefully start beating the eggs until it's well beaten. Start incorporating the flour into the centre to mix with the eggs. Keep mixing until the mixture starts coming together.
Use your hands to knead the dough until all the flour has worked into the dough. At first, it may seem very dry as thought it may not come together but keep working the dough and it should come together.
You can continue to knead the dough by hand for 15 minutes or throw it in a stand mixer with the dough attachment and set it on low for about 8-10 minutes. The dough should be smooth and elastic-y but not sticky. Wrap in plastic wrap and let it rest for about 30 minutes.
After the dough has rested, cut the dough into 8 pieces. Start with the first pieces and keep the rest of the dough wrapped in plastic so it doesn't dry out.
Working on a lightly floured surface, roll the dough into about 1 cm long log. Cut the log into 1 cm squares. Using the side of a butter knife (not serrated) push down on the square and drag the dough towards you (firmly but not too hard, you may tear the dough), until the dough wraps around the knife. Then push turn the dough inside out using your thumb.
Sprinkle lightly with flour and place on parchment paper to dry out.
Repeat those steps for the rest of the dough. Make big batches and freeze them for another time!
This recipe was adapted from Serious Eats.