Happy National Pasta Day!

1. On a large work surface, pour the flour and salt into a mound. Blend together with a fork and make a well in the center. Add the eggs, egg yolks and olive oil to the center of the well. Beat the eggs with a fork, working in a circular motion, gradually blend the ingredients together. Be careful that the liquid egg doesn't run out of the well. Once the egg is incorporated into the dry ingredients, knead briefly. Leave the dough to rest, covered, for 30 minutes to one hour.

2. Dust the work surface lightly with flour. Roll out the dough, pushing it away from you, turning occasionally. Try to keep it rectangular. Roll out to 1/8" thick and about 24" in diameter. Place a clean tea towel over the back of a chair, drape the dough over the towel. Let it dry for 30 to 45 minutes.

3. On a work surface, roll the dough up into a flat roll. Using a sharp knife, cut the roll into strips 1/4" wide. Gently toss and unroll the strips. Set aside for a few minutes.

4. Bring a pan of water to a boil. Add the noodles and salt. Stir immediately with a wooden spoon. Cook until just al dente. Drain. Toss with butter/sage sauce.

5. Toss with brown butter/sage sauce. Add Parmesan cheese and freshly grated black pepper.

Butter/sage sauce: In a large skillet, melt the butter, add the sage. Set aside while the pasta cooks. Add the Parmesan cheese and season to taste with the salt and pepper. When the pasta is cooked, add it to the pan and toss.