Fresh Egg Pasta

Adapted from the How to Cook Everything cookbook, by Mark Bittman
Makes enough dough for 1 pound of pasta

2 cups flour
1 teaspoon salt
2 large eggs
3 large egg yolks

Add the flour & salt to the bowl of a food processor & pulse a few times to combine.  Add the eggs & egg yolks & process until a ball begins to form.  If the dough seems too dry, add a bit of water.  If it's very wet & sticking to the bowl, add a bit more flour.  Dump the dough out onto a floured work surface & knead into a ball, or disc.  Cover with plastic wrap & let the dough rest for 30 minutes. 
Clamp a pasta machine to the counter & lightly flour the rollers & a work surface.  Remove about a third of the dough from the ball & keep the rest wrapped up.  Dust the dough lightly with flour & shape it into a rectangle.  Pass it through the machine 2-3 times, on its widest setting.  Dust the dough lightly, as you work, if it gets sticky.  Set the machine one notch smaller & roll the dough through another 2-3 times.  Continue doing this, going down one notch at a time, dusting with flour as you go, until you reach one setting less than the lowest.  The lowest setting makes it a bit to thin to handle.
Lay the sheets of pasta out on baking pans that have been dusted with flour & cover them with kitchen towels, or plastic wrap, to keep the dough from drying out.  At this point you can cut the pasta into the shape you desire, or pass it through one of the settings on the machine, for spaghetti, or f
ettuccine.  Or, you can leave it in sheets, for things like lasagne, or ravioli.