Fresh pasta is really easy to make by hand, even if you don’t have a pasta machine. Make this two-ingredient pasta dough and serve with tomato sauce or simply toss with some good-quality olive oil and freshly grated Parmigiano-Reggiano cheese.
Pile the flour on a flat, clean surface. Make a well in the flour, making sure that the sides of the well are as even as possible. Add the whole eggs and yolks to the well that you created. Using a fork, whisk the eggs in the center of the well, mixing in some flour from the sides of the well as you go. Use your hand to keep the shape of the well if it starts falling apart. Once you have about half of the flour worked into the dough, use your hands to incorporate the rest of the flour, scooping up the pieces of dough and pressing into the flour. Once you have a ball of dough, knead it with the heel of your hand and fold it back on itself, turning slightly each time. Knead the dough for 5 to 6 minutes; you’ll know the dough is ready by giving it a gentle poke: it should fill back out pretty quickly.
Wrap the dough in plastic wrap and rest at room temperature for about 20 minutes.
Using a rolling pin, roll out the dough until almost see through.
Bring a pot of salted water to a boil. Boil the pasta until cooked through and tender, about 3 minutes.