Fresh fettuccine with lemon garlic cream sauce and herbs

Scoop the flour onto the counter and dig a well in the center.

Put the egg yolks and a little olive oil in the well; draw in flour from the edges until it forms a solid dough.

Knead 5 to 7 minutes until smooth.

Wrap in plastic and rest 30 minutes to an hour.

Roll into a long rectangle, then through the pasta machine to the second-to-last setting so the noodles keep some thickness and bite; run through the fettuccine attachment.

Cut the noodles down the middle and let them dry about 10 minutes.

Boil in salted water for 2 minutes.

Drain, run cold water over them if the sauce is not ready, and toss with olive oil so they do not stick.

In a medium saute pan on medium heat, warm olive oil and garlic, add the cream and reduce about a minute.

Add cracked black pepper, lemon zest and Parmesan and stir; add the pasta and stir, then the fresh herbs, a little salt and fresh lemon juice.

Plate high on a clean white plate; top with grated Parmesan and more herbs and drizzle the leftover sauce over.