Eggs are used instead of water, and the ratio of eggs to semolina (do not use flour, any "flour" refered to here is hard wheat semolina) it crucial if you don't know what to expect, if you've made this before you can eyeball it, for everybody else - measure, noo exceptions. The requirement for this accuracy has more to do with the eggs than anything else, flour is flour and at some places at some times "one egg per 100g of flour" works perfectly. Other times, following this rule can lead to either a sticky gooey mess or a rock hard lump you really can't do anything with. The problem is eggs are different sizes: small, medium, large, extra large, jumbo (often double yowked)

2 cups all-purpose flour, spooned & leveled
3 large eggs  + 2 yolks
½ teaspoon sea salt
½ tablespoon extra-virgin olive oil

Instructions
Place the flour on a clean work surface and make a nest. Add the eggs,
 olive oil, and salt to the center and use a fork to gently break up
 the eggs, keeping the flour walls intact as best as you can. Use your
 hands to gently bring the flour inward to incorporate. Continue working
 the dough with your hands to bring it together into a shaggy ball.
Knead the dough for 8 to 10 minutes. At the beginning, the dough should
 feel pretty dry, but stick with it! It might not feel like it’s going
 to come together, but after 8-10 minutes of kneading, it should become 
cohesive and smooth. If the dough still seems too dry, sprinkle your 
fingers with a tiny bit of water to incorporate. If it’s too sticky, dust
 more flour onto your work surface. Shape the dough into a ball, wrap in
 plastic wrap, and let rest at room temperature for 30 minutes.

Dust 2 large baking sheets with flour and set aside.
Slice the dough into four pieces. Gently flatten one into an oval
 disk. Run the dough through the Pasta Roller Attachment or a 
pasta maker three times on level 1 (the widest setting).
Set the dough piece onto a countertop or work surface. Fold both 
short ends in to meet in the center, then fold the dough in half
 to form a rectangle (see photo above).
Run the dough through the pasta roller three times on level 2
, three times on level 3, and one time each on levels 4, 5, and 6.
Lay half of the pasta sheet onto the floured baking sheet and sprinkle 
with flour before folding the other half on top. Sprinkle more flour on 
top of the second half. Every side should be floured so that your final
 pasta noodles won't stick together.

Repeat with remaining dough.
Run the pasta sheets through the Pasta Cutter Attachment (pictured is the 
fettuccine cutter). Repeat with remaining dough. Cook the pasta in a pot of
 salted boiling water for 1 to 2 minutes.