In a large bowl, whisk together the flour and salt. If using a food processor or stand mixer, combine the flour and salt in the bowl of the machine.

Make a well in the center of the flour and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs, starting from the inside and working your way out. If using a food processor or stand mixer, add the eggs to the flour and pulse until the dough starts to come together.

Once the dough starts to come together, turn it out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. If using a food processor or stand mixer, knead the dough for 5-7 minutes with the dough hook. If the dough is too dry, add water, 1 tablespoon at a time, until it comes together.

Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 1 hour.

Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.

In a large bowl, combine the browned beef mixture, Parmesan cheese, breadcrumbs, egg, parsley, oregano, salt, and pepper. Mix well until all ingredients are evenly distributed.

Divide the rested pasta dough into 2-3 portions. On a lightly floured surface, roll out one portion of the dough as thinly as possible, about 1/16 inch thick. If using a pasta machine, start with the widest setting and gradually decrease the setting until you reach the desired thickness.

Use a 2-inch round cookie cutter or a knife to cut out circles from the rolled-out dough.

Place a small amount of the beef filling (about 1/2 teaspoon) in the center of each circle.

Fold the circle in half to form a half-moon shape. Press the edges firmly to seal, ensuring no air is trapped inside. Bring the two points of the half-moon together, overlapping them slightly, and press firmly to seal. This creates the classic tortellini shape.

Repeat with the remaining dough and filling.

Place the assembled tortellini on the prepared baking sheets in a single layer. Let them dry for about 30 minutes before cooking.

Bring a large pot of salted water to a boil.

Add the tortellini to the boiling water in batches, being careful not to overcrowd the pot. Cook for 5-7 minutes, or until the tortellini float to the surface and are tender.

Remove the tortellini from the water with a slotted spoon and serve immediately with your favorite sauce, such as a simple butter and sage sauce, marinara sauce, or cream sauce. Garnish with extra Parmesan cheese.