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Sift the flour into a mound on a board or countertop.(or use a bowl if preferred). Make a deep well in the center.
Add the eggs and yolks. Beat gently with a fork, pulling in flour gradually.
Knead 8–10 minutes until smooth and elastic. The dough should be firm, not sticky.
Wrap in plastic wrap and rest 30–60 minutes at room temperature.
Roll out with a pasta machine to thin sheets (setting 6–7, depending on machines use a @marcatopasta ). Cut into fettuccine (about 6–7 mm wide).
Dust with semolina and keep lightly floured so strands don't stick.