Pasta!

2 cups "00" flour is the best though for a silkier dough.

¼ teaspoon salt

3 large eggs plus

5 egg yolks, beaten

1 TBS Olive Oil

Flour for dusting to not let it stick together and rolling out.

Put flour and salt ion a counter and create a mound with a VERY big well in the middle. Add eggs and yolks, and mix with hands or wooden fork for a minute until dough comes together.

Knead the dough for 7-10 minutes and poke the dough with your finger, if it springs back it's ready. Saran wrap and let it rest for 30 minutes- 1 hour.

Roll with a rolling pin or pasta machine as thinly as possible (you just want to be able to see your hands through the dough cause it will puff up when you cook it).

Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina or regular flour to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.