Put the flour in a stand mixer bowl. Using the dough hook, with the mixer on 1-2, add 2 eggs and 1 tbsp of water. Mix until the eggs and water have been incorporated.

Add the remaining egg, egg yolk, and 1 tbsp of water. Continue to mix on low speed until the dough starts to come together.

Add 1 tbsp of water at a time if needed. The dough should stick together without being too wet. Turn the mixer to medium-low speed and let it knead the dough for 8-10 minutes. Alternatively, the dough can be kneaded by hand. It should be very smooth and will gently pull back when stretched.

Rest the dough: Wrap tightly in plastic wrap and let rest for an hour or longer. At this point, it can be refrigerated for up to 3 days.

To roll the dough, cut the ball into four even pieces. Wrap up the pieces not being used. Roll the first piece into a ball and flatten it slightly. Either roll out by hand with a rolling pin or with a pasta machine. Shape as desired.