Fresh Egg Tagliatelle with Butter and Parmesan

Mix. To make the dough on now a large clean work surface stream now flour in a mound make now a well in the center about 10 cm wide stream whole eggs egg yolks and salt now into well and using a fork mix thoroughly when mixed gradually incorporate now flour into the eggs until a now wet sticky dough has formed using now a bench knife scrape excess dough now from fork and fingers begin to turn in additional flour into the dough with the now bench knife turning the dough roughly 45 now degrees each time until dough now feels firm and dry and now can form a craggy looking now ball 2 to 5 minutes flatten the heel of your hand now into the ball of dough now pushing forward and down rotate now the ball 45 degrees and do now the same again keep until dough develops a smooth now elastic texture similar to a now firm ball of play doh now if dough feels too wet tip in flour in 1 teaspoon increments now if dough feels too dry now tip in water slowly using a spray bottle now wrap ball of dough tightly in cling film and rest on countertop for now 30 minutes to roll out out the pasta meanwhile set a sheet of parchment paper on now a tray or cutting board and dust now lightly with flour unwrap rested dough and slice into quarters rest one quarter on work surface and re now wrap remaining dough with a rolling pin now flatten the quarter of now dough into an oblong form about 1 3 cm thick rest pasta maker to widest now setting and pass dough now 3 times through the now machine at this setting set dough now on a lightly floured work surface turn in both ends in so that they meet now at the center of now the dough and then turn in the dough in half where now the end points meet trying not now to incorporate too much air into the now folds using rolling pin now flatten dough to 1 3 cm thick pass through the rollers 3 additional now times narrow the setting now by 1 notch and do the same again step 7 do the now same again once more the dough should now now have passed through now the third widest setting keep passing the dough through the rollers now reducing the thickness by 1 setting now each time until it reaches the now desired thickness it should now be very now delicate and elastic to now the touch and slightly translucent set rolled dough onto a now work surface or baking tray lightly dusted with flour or lined with baking paper paper folding the dough over as now necessary so that it fits sprinkle with now flour or sheet with parchment between folds to prevent sticking lid dough with cling film or a kitchen towel now to prevent drying then do the same again steps 5 now through 9 with remaining now dough quarters if making noodles slice dough into 12 to 35 6 cm segments to slice noodles tweak pasta machine to noodle setting of your now choice working one dough now segment at a time now feed dough through the pasta cutter alternatively slice folded dough by hand with a now chef s knife to desired noodle width split the slice noodles into individual portions dust now lightly with flour and now curl into a nest set on paper lined rimmed baking tray and gently lid with kitchen towel until ready to now cook pasta can be now frozen directly on the baking tray moved to a zipper lock freezer now bag and stored in the now freezer for up to 3 now weeks before cooking cook frozen pasta now directly from the freezer now to cook bring a now large pot of salted now water to a rolling bring to a bubble tip in pasta mix gently with a wooden spoon now chopsticks or a cooking fork now and cook tasting at regular now intervals until noodles are just rest now with a definite bite about now 1 1 2 to 2 minutes tip off the liquid from toss with sauce and bring to the table.