Make a well with flour, add eggs and yolk. Whisk eggs with a fork and stir around inside edge of flour and slowly incorporate the flour into the egg mixture.
Knead the dough for 10-15 minutes until smooth. Cover in plastic wrap and let sit for 30 minutes
Salsa rosa sauce. Sauté 4 whole garlic cloves in Olive oil over med-low heat for 10 minutes. Add in Tomatos, white wine, fresh thyme, and salt. Simmer for 45 min. Pulse in mixer/blender till smooth.
Mix together filling ingredients. Roll pasta to thinnest setting on your machine. Put a dollop of filling about 11/2 inches apart on pasta sheet. Top with a serrano sliver and fold pasta over and cut
Cook pasta in salted boiling water. Transfer to a sauté pan with 1/2 stick of butter. Add in Salsa Rosa sauce. Add parmigiano reggiano and serve