Please read About Making Fresh Pasta. Using the larger number of egg yolks will yield a richer pasta. Or, if you have a bunch of egg whites to use up, substitute ½ cup egg whites for the eggs below.

If making by hand, mound on a clean counter:

Make a well in the center and add to the well:

Beat the eggs lightly with a fork, drawing in some flour as you go, until the eggs are mixed and slightly thickened. Using the fingertips of one hand, gradually incorporate the flour into the eggs and blend everything into a smooth, not too stiff dough. If the dough feels too dry and crumbly, add a little water as needed. If it is too sticky, add a little more flour. Use a dough scraper to lift and turn the dough if it sticks. Knead the dough for about 10 minutes, or until smooth and pliable.

If using a food processor, combine all the ingredients and pulse until a smooth dough forms, about 1 minute. Remove from the processor and knead for 5 minutes as directed above.

If using a stand mixer, affix the dough hook and mix the ingredients on low speed until they come together into a dough. Increase to medium speed and knead for 2 to 3 minutes. Remove from the mixer and knead for 5 minutes as directed above.

Divide the dough into 4 pieces and wrap the pieces loosely in plastic wrap or cover with an inverted bowl. Let the dough rest at room temperature for at least 30 minutes before rolling it out. Roll out and cut as desired, above.