I made pasta for the first time the other day. Mixing and all is easy, but kneading this dough is tough. Also over kneading it results in tough pasta that breaks then you don’t get a long strand of pasta. So get it right the first time… cos its not salvageable.
So i used about 3/4 of a bag of tough bakers pasta flour to a dozen organic egg yolks. It was still too dry, so i added another 2 eggs i think. Make it moist but dry, if you know what i mean. and add in 2 hands of semolina.
I hope you have a good pasta machine.
Split the dough into 4 batches, flatten out and feed the dough through the machine at lvl 1.
Fold it into 3′s and feed it through on the side. Flouring with flour and semolina everytime before the feed or else it sticks to the machine. When ready increase the levels to get a thinner pasta.
When you think you have it thin enough, Feed it through the choice of fettuccine or spaghetti roller and TADA!! .. PASTA LAVISTA!! 
The ones below have Parsley in them. I also made ravioli with ricotta and spinach.
keke hung them on the chair separately before cookings … or you can freeze them immediately.. and eat whenever you want.
nice header sabs, must have been delicious