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1
In a large mixing bowl, combine flour and salt.
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2
In a separate bowl, lightly beat egg yolks and add 1/2 cup wine.
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3
Make a well with the flour and pour the egg mixture into the well.
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4
Begin to make the pasta by incorporating the eggs and the remaining wine into the flour with a fork.
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5
When the pasta starts to form, discard fork and work the pasta into a dough.
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6
Kneed pasta until smooth.
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7
Wrap pasta in plastic film and let rest at room temperature for 20 to 30 minutes.
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8
With a pasta machine, roll out the pasta to the second thinnest setting.
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9
Cut into desired shapes.
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10
Bring a large pot of boiling salted water to a boil.
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11
Sauce:
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12
In a large saute pan over low heat, add the butter and toast until golden brown.
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13
Add 1 tablespoon olive oil and mix well.
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14
Add the sliced garlic and sweat until translucent.
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15
Add capers and anchovies and continue to sweat.
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16
Add a drop of the pasta water to slow the cooking and to prevent the garlic from browning.
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17
Season with salt and freshly ground black pepper.
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18
At this point, drop the pasta into boiling salted water and cook until al dente, about 4 minutes.
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19
Drain pasta and add to the sauce, tossing to coat.
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20
Add the remaining olive oil, marjoram leaves and a little pasta water.
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21
Finish with a drizzle of olive oil.
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22
Divide pasta and sauce among 6 dishes.
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23
Top with anchovy fillets, marjoram florets, pine nuts and a shaving of Parmesan.
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24
Serve.
