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Put the flour in the bowl of the food processor, and process for a few seconds to aerate.
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Mix the whole eggs and egg yolks, olive oil, and ice water in a measuring cup with a spout.
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Start the machine running with the feed tube open.
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Pour in the liquids all at once (scrape in all the drippings), and process for 30 to 40 seconds, until a dough forms and gathers on the blade.
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If the dough does not gather on the blade or process easily, it is too wet or too dry.
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Feel the dough and add either more flour or more ice water, in small amounts.
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Process briefly, until the dough gathers on the blade, and clear the sides of the bowl.
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Turn the dough out on a lightly floured surface, and knead by hand briefly until its smooth, soft, and stretchy.
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Press it into a disk, wrap well in plastic wrap, and let it rest at room temperature for 1/2 hour.
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(You can refrigerate this dough for up to a day, or freeze it for a month or more.
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Defrost frozen dough in the refrigerator; return it to room temperature before rolling.)
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To make tagliatelle: Cut the dough in six equal pieces.
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Keeping it lightly floured, roll each piece through the machine at progressively thinner settings into sheets that are 5 inches wide (or as wide as your machine allows) and at least 20 inches long.
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Cut the long sheets in half crosswise, giving you twelve strips, each almost a foot long.
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One at a time, lightly flour each strip, and fold it over into thirds or quarters, creating a small rectangle with three or four layers of pasta.
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With a sharp knife, cut cleanly through the folded dough crosswise, at 1/2-inch intervals.
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Shake the cut pieces, opening them into long ribbons of tagliatelle.
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Dust them liberally with flour, gather into a loose nest, and set it on a floured towel or tray.
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Fold, cut, and unfurl all the strips this way, piling the tagliatelle in small floured nests.
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Leave uncovered to air-dry at room temperature, until ready to cook (or freeze the nests on the tray until solid, and pack in airtight ziplock bags).
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Tagliatellealso known as fettuccine or lasagnetteare long flat ribbons of fresh pasta.
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And though you can find them all over Italy, nowhere are they made better than in Emilia-Romagna.
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And the cooks of Emilia-Romagna excel in marrying their golden tagliatelle with a brilliant variety of sauces that perfectly coat the strands and complement the rich flavor and tender texture of the pasta.
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In the following pages are recipes for fresh tagliatelle and three distinctive sauces to dress it.
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Th is pasta is so good, it will be a delight served with nothing more than sweet butter and freshly grated Grana Padano or Parmigiano-Reggiano.
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But I hope youll try all of the sauces Ive brought you from Emilia-Romagna.
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If youre in a hurry, try the uncooked walnut pesto with ricotta (page 139), or the luscious fresh Romagnola Tomato Sauce (page 140), which takes about half an hour to prepare.
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For a more complex dish, make the velvety long-cooked white ragu on page 137.
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And if you want to experience the quintessential dish of tagliatelle as it is made in the region, prepare the authentic Ragu alla Bolognese Ricetta Tradizionale (page 382).
