Place flour in a bowl, make a well, and add eggs and yolks.
Knead the dough on a clean surface for five minutes until smooth.
Rest the covered dough in the fridge.
Pass the dough through a floured pasta machine at the thickest setting.
Reduce the machine setting and feed the pasta sheet through again.
Repeat the thinning process several times, flouring between each pass.
Cut the pasta into tagliatelle using the machine attachment.
Cut pockets into lamb chops and stuff with ham pieces and quartered sage.
Season chops and wrap each tightly with a half slice of ham.
Fry chops in butter for 3-4 minutes per side until cooked.
Fry the remaining whole sage leaves in oil until crisp.
Boil pasta for 2-3 minutes, drain, and toss with butter and chopped sage.
Serve pasta with chops and garnish with crispy sage.