1. Prepare the Pasta:

1. On a clean surface, combine the flour and salt, then form a well in the center.

2. Crack the eggs and egg yolks into the well. Using a fork, gently whisk the eggs and gradually incorporate the flour from the edges of the well.

3. Once the dough begins to come together, knead it with your hands for 8-10 minutes until smooth and elastic. Add more flour if the dough is too sticky.

4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

2. Roll and Cut the Tagliatelle:

1. Once the dough has rested, divide it into 2 portions.

2. Roll each portion into a thin sheet using a pasta machine or rolling pin, dusting lightly with flour to prevent sticking.

3. Cut the dough into ¼-inch wide strips to form tagliatelle.

4. Cook the pasta in salted boiling water for 2-3 minutes until al dente. Drain and set aside, reserving some pasta water.

3. Make the Sauce:

1. In a large skillet, melt butter over medium heat, swirling occasionally until it turns golden brown and gives off a nutty aroma (about 4-5 minutes).

2. Add sliced mushrooms and sauté for 5-7 minutes until tender and browned.

3. Add fresh herbs (sage, basil, oregano, thyme, and parsley) and cook for another 1-2 minutes.

4. Combine Pasta and Sauce:

1. Add the cooked tagliatelle to the skillet with the brown butter mushroom sauce. Toss to coat the pasta, adding reserved pasta water if necessary to achieve a silky consistency.

2. Season with additional salt and pepper to taste.

5. Serve: Serve the tagliatelle hot, garnished with additional fresh herbs or Parmesan cheese if desired.