Fettuccine Alfredo with fresh egg-yolk pasta and fried capers

Make a well in the flour; add the egg yolks, olive oil and salted water.

Slowly incorporate the flour into the wet ingredients until a mass of dough forms.

Knead about 10 minutes, folding it over on itself, until elastic, soft and supple.

Wrap in plastic and rest at least 30 minutes.

Fry dried capers in high-smoke-point oil until they stop popping aggressively and just sizzle, so they are crispy but keep some acidity.

Unwrap, roll out and divide the dough, keeping the other half covered; taper the edges.

Pass through the pasta machine on the largest setting until it flows freely, then step down to about setting two without pulling on the sheet; keep it fairly thick for fettuccine.

Cut with the fettuccine attachment; twist into nests with a little flour and dry 15 to 20 minutes.

Mince the garlic and fry it in a little olive oil without colour.

Add the cream, then lemon zest and a healthy portion of Parmigiano; turn down the heat and reduce gently.

Boil the pasta (under two minutes), add it to the sauce with a little pasta water to thicken.

Plate and top with fried capers, torn celery, basil, cracked pepper, grated parmigiano and a little lemon juice.