Pile flour on a clean flat surface. In the center of the pile, make a well with your fingers all the way to the bottom, leaving a wall of flour as a barrier around the outside. Next, add butter, milk, egg and egg yolks to the center of the well.

With a fork, beat the egg mixture and slowly incorporate the flour from the outside edges. Use a bench scraper to assist this process by moving the flour into the center. Once the egg mixture begins to form a sticky mass and is no longer runny, use your bench scraper to fold the remaining flour into the dough until you are able to bring the dough together by hand. It will be very sticky at this point.

Knead the dough by hand using the heel of your hand to push down into the flat surface of the table, then folding the dough onto itself then rotating the dough. Repeat this until the dough forms a smooth ball. This should take about 5 minutes.

At this point, your dough should not look dry and flaky. On the other hand it should not be sticky either, so you may need to adjust with water or flour until you achieve a smooth, almost leather like feeling. If you notice the dough looks dry, wet the tips of 1-2 fingers and continue to knead. Repeat this as needed. If your dough appears too wet, add a pinch of flour at a time, and repeat as necessary.

Once the dough is ready, you will then press the dough into a disc approximately 2 inches (5 cm) thick and wrap it in plastic wrap. Place it in the fridge for at least 30 minutes and up to 24 hours to rest.

Remove the pasta dough from the refrigerator and let it sit at room temperature for 10 minutes inside the plastic wrap. Unwrap, and knead on a lightly floured surface for a few minutes by hand.

Cut the dough into manageable pieces about the size of the palm of your hand (approx 85-100g per piece), press each piece on a flat surface with your hands to flatten it to about ¼ inch (6 mm) thick. Run each piece through a pasta roller starting with the widest setting.

Fold and run through on the widest setting a total of 3 times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again. Run it through the next setting 2 more times folding in between.

Then run the sheet through once at the next lowest setting, and continue until desired thickness is achieved. We leave it slightly thicker for spaghetti and fettuccine and thinner for lasagna, cannelloni, pappardelle, and ravioli. Every roller is different, so you may need to try out a few thicknesses to find what you prefer.

Lay your pasta sheet on a flat surface dusted with flour while you roll out the rest of the dough.

Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.

Cut your pasta sheets as desired for the dish. Sprinkle and toss with semolina flour to prevent pasta from sticking together. Use or freeze immediately (see note below).