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1
Place the flour on a clean surface.
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2
Make a well in the centre and add the eggs and yolks.
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3
Use a fork to break up the eggs, then start bringing in the flour.
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4
Stir with the fork until you have a dough which is easily workable with your hands.
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5
Knead well until it becomes smooth, silky and elastic and the surface is clean.
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6
Wrap the dough in cling film and let it rest in the fridge for a while.
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7
When you are ready to shape the pasta, break the dough into four pieces.
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8
Take one ball at a time, flatten it with your hand and run it through the thickest setting on your pasta machine.
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9
Fold in half and repeat this several times.
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10
Start narrowing down the settings, dusting the dough with flour each time you run it through, stopping when the sheet is 1-2mm thick.
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11
You can also use a rolling pin but it will take longer than if you have a pasta machine.
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12
When you have a thin sheet, shape as desired.
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13
To cook, drop the pasta into boiling water and cook just until al dente-- no more than five minutes and perhaps as little as two minutes, depending on the thickness of the pasta.
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14
Store any extra in the fridge for up to half a day or you can dry it and store in airtight containers.
