2 cups flour
hefty pinch salt
4 egg yolks
In a large bowl, sift together the flour and salt. Make a well in the center, and add the eggs and yolks. Mix, from the center outward, and knead until the dough comes together and is smooth and elastic (truth told, I often resort to the dough hook for this stage). You can add more flour or egg yolk as needed to create a firm yet pliable dough. When the dough has been well-kneaded, cover with a towel or overturned bowl, and allow to rest for half an hour.
After half an hour, set a bowl of salted water to boil. Roll and cut the dough on a pasta machine, according to the directions (my lazy cook's trick: pinch of lumps of dough that are double the walnut size recommended -- you can get several turns through the machine with one portion, then just divide it in half when it gets too large and unwieldy, making sure to cover the unused portion so that it doesn't dry out). Toss cut noodles with additional flour so that they don't stick together. When your pasta has been rolled and cut, simmer in the salted water until done (it'll take less time than you'd think), then drain and toss with olive oil. Serve with your favorite sauce (or truffles).