Homemade Egg Fettuccine with Fresh Lemon and Parmesan

Directions

1. Combine all-purpose flour and semolina flour on a clean large wooden work surface. Form a 6-inch well in center. Add eggs, egg yolks, and oil to well.

2. Using a fork, beat egg mixture until combined; gradually incorporate flour mixture from inner edges of well into wet ingredients until a smooth batter forms. Once the batter is too stiff to mix with a fork, use your hands to work in the remaining flour to form a shaggy dough. Add water, 1 tablespoon at a time, as needed to bring dough together.

3. Knead until the dough is smooth, about 10 minutes. Wrap dough in plastic wrap, and let rest at room temperature 2 hours. Unwrap dough, and cut dough into quarters. Keep 3 dough portions covered while proceeding with next steps.

4. Roll 1 dough piece out on a floured wooden work surface into a roughly 20- x 12-inch rectangle (about 1/16 inch thick). The dough should be thin enough to read through.

5. Lightly dust both sides of dough with all-purpose flour. Starting at 1 long side of the rectangle, roll up dough, jelly-roll style, to form a cylinder. Using a thin, sharp knife, cut dough crosswise into 1/3-inch pieces. With floured hands, unroll dough slices into ribbons, and toss them with 1 tablespoon all-purpose flour.

6. Transfer pasta to a baking sheet dusted with semolina flour; cover with plastic wrap. Repeat steps 6 to 8 with remaining dough and all-purpose flour. Cook immediately, or chill in the refrigerator up to 24 hours, or freeze for up to 3 weeks.

7. Bring 4 quarts of water to a boil in a large saucepan over high. In a Large skillet, over low-medium heat, add olive oil, lemon juice and garlic. Let simmer.

8. Once the water is boiling, Stir in 1/4 cup salt. Add pasta, and cook, stirring occasionally, until tender, 2 to 3 minutes. Using tongs, transfer cooked pasta to the skillet with ¼ cup of pasta water, and all of the sliced lemons, and toss till all the noodles are coated. Serve with freshly grated parmesan cheese. Enjoy!