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To make pasta dough:.
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Combine the flour and salt; shape into a mound on your work surface and make a well in the center.
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Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork.
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Gradually draw in the flour from the inside wall of the well in a circular motion.
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Use 1 hand for mixing and the other to protect the outer wall.
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Continue to incorporate all the flour until it forms a ball.
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Knead and fold the dough until elastic and smooth, this should take about 10 minutes.
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Brush the surface with remaining olive oil and wrap the dough in plastic wrap;.
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let rest for about 30 minutes to allow the gluten to relax.
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Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out.
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Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting.
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Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
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Reduce the setting and crank dough through again, 2 or 3 times.
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Continue tightening and rolling until the sheet is about 1/4-inch thick.
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Keep in mind, overly thick pasta tastes gummy.
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Cut the long sheet into workable 18-inch pieces.
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Now, using the fettuccine cutting attachment, run the sheets through the cutting slot.
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Dust the noodles and a baking sheet with cornmeal.
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Coil the strands into a nest.
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Allow to dry for about 10 minutes before cooking.
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To prepare alfredo sauce:.
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Heat heavy cream over low-medium heat in a deep saute pan.
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Add butter and whisk gently to melt.
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Sprinkle in cheese and stir to incorporate.
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Season with freshly cracked black pepper.
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In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes.
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Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo.
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Transfer pasta to a warm serving bowl.
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Top with more grated cheese and chopped parsley.
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Serve immediately.
