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1
Place semolina in large bowl.
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2
In small bowl, combine eggs, egg yolks, 1 teaspoon olive oil, 1 teaspoon salt and water and pour into flour.
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3
Stir with wooden spoon until the flour clumps together and forms a dry, firm ball.
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4
Knead 5-7 minutes, until smooth.
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5
Dough should be quite stiff.
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6
Cover with a damp cloth and set aside to rest 15 minutes.
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7
Divide dough into 4 equal pieces.
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8
Set 3 pieces aside, under cloth, and begin rolling fourth.
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9
First flatten by hand.
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10
Then, with pasta machine at widest setting, roll 3 times, folding in half lengthwise between turns.
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11
It should be smooth and wide as the rollers.
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12
Reduce setting, rolling dough through once at each, until you reach the next to the thinnest setting.
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13
Trim dough into 12-inch lengths, dust and flour, and cut with fettucine blade.
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14
Fluff strands to separate and set aside on floured trays.
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15
Repeat procedure with remaining 3 portions.
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16
To cook fresh noodles, bring about 3 gallons water to a rapid boil with 1 T salt.
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17
Cook pasta until al dente, about 3 minutes.
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18
Drain in a colander and serve.
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19
If making in advance, immediately transfer to a large bowl of ice water and chill.
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20
Drain and place in a plastic container.
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21
Toss with a tablespoon or two of olive oil and store in refrigerator until ready to use.
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22
Finished pasta can be reheated in a shallow pan, on top of stove.
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23
Combine with 1 T oil, 3 T water, or a scant 1/4 cup cream.
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24
Warm over moderate heat, adding 1/4 cup chopped parsley, shaking pan to avoid scorching.
