Spaghettoni cacio e pepe with fresh egg pasta

Form the flour into a well; whisk the eggs in the middle.

Gradually draw in flour from the sides of the well until the eggs are absorbed.

Mix the eggs into the flour by hand until absorbed.

If too dry, add another egg and a little water.

Set the dough aside under an overturned bowl and rest 30 minutes.

Pass a piece of dough through the pasta maker rollers, fold in half and pass again; repeat, decreasing the setting between rolls.

Cook the pasta until al dente.

Melt the butter with the peppercorns in a saucepan for the sauce.

Lift the pasta from the pot with tongs, let it drain for an instant, and drop it directly into the saucepan.