Fettuccine alfredo with fresh egg pasta

Pile the flour on the counter and make a deep indent in the middle.

Add the eggs, yolks and water to the well and stir until whites and yolks are integrated, then draw in the flour with a fork.

Smash everything into a pile and squeeze and knead for about five minutes to a dough.

Add a splash more water if dry or a touch of flour if wet, and keep kneading three to four minutes more, eight to nine minutes in total.

Wrap in plastic and refrigerate 20 minutes so the dough hydrates and the gluten rests.

Cut the dough in half into two 225 gram chunks; wrap the half not being rolled in a damp paper towel.

Flour the dough and flatten with a rolling pin to about three quarters of an inch.

Run through the roller open past its widest setting, then down through settings one and two.

Fold the tapered ends in to make a rectangle the width of the roller, about six inches, so the sheet has two straight sides.

Roll again from past-widest down through one, two and three.

After four passes dust both sides liberally with flour, then roll through four, five, six, and six a second time, to about the thickness of a penny.

Trim the pointy ends, then cut a 40 inch sheet into four 10 inch sheets.

Dust with semolina, stack the four sheets, fold in half, trim the edge, then cut into three-quarter-inch strips.

Fluff the noodles and dust well with semolina.

Salt about three quarts of water and drop in the pasta, tossing with tongs right away to stop it sticking.

Set a 10 inch non-stick pan over low heat to warm.

Cook the pasta about three and a half minutes to al dente. Do not overcook it.

Move the noodles into the warm pan with the pasta water they carry, plus half a cup more, adding the rest as you go.

Toss to loosen the starch, then add the butter.

Swirl and toss over low heat until the butter emulsifies with the starchy water to a glossy, opaque shine.

Stir in most of the Parmesan; do not use pre-grated cheese with cellulose, which will not melt and can curdle the sauce.

Loosen with another quarter cup of pasta water, then take the pan off the heat so the cheese does not turn greasy.

Add the rest of the cheese and one more pad of butter, then shake and toss until melted in.

Finish with freshly ground black pepper and more aged Parmesan.