Place the flour in a food processor and pulse it. Add the whole eggs and egg yolk and keep whizzing until the mixture resembles fine breadcrumbs. This should only take a minute.
Tip out the dough and knead to form into a ball shape. Knead it briskly for 1 minute. It should be quite stiff and hard to knead. Wrap in cling film and leave to rest in a cool place for 30 minutes to an hour before using.
When the dough is ready, remove it from the fridge cut the dough into 2 pieces. For each piece, flatten with a rolling pin to about 5mm/¼ in) thickness. Pass the dough through the pasta machine at its widest setting, then reset to the second widest setting. Pass the pasta dough through the machine again, and then fold into four. Dust with some flour and repeat this process four more times. It is important to work the dough until it is nice and shiny, as this gives it the “al dente” texture. Repeat with the second piece of dough.
Now you are ready to roll out. Start with the pasta machine at its widest setting again. Dust the dough with some flour and pass it through the rollers. Do not fold but repeat this process, decreasing the roller setting down grade by grade with each pass. For most uses, I take the pasta down to number 8 – especially for ravioli, as you are sandwiching two layers together when it is folded. For lasagne you can pass the dough at number 7. Use straight away, or otherwise carefully wrap up the rolled dough in cling film and freeze it.