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1
On a clean work surface, mound 3 1/2 cups of the flour, reserving 1/2 cup.
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2
Form a well at the center of the mound and place the eggs, salt, and olive oil in the center of the well.
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3
Beat the wet ingredients with a fork and slowly drizzle in the warm water.
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4
Start to incorporate the flour into the center of the well, a little at a time, until it is all incorporated.
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5
With clean, floured hands, knead the dough for 20 minutes by hand, or use the dough hook attachment in a mixer for 10 minutes.
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6
The dough should be smooth and satiny.
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7
Let rest for 2 hours, covered and refrigerated, before rolling out.
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8
Cut the dough into 3 or 4 even pieces and roll out to the second-thinnest setting on a pasta rolling machine.
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9
Cut the pasta into 1 1/2-inch thick strips, then lay the strips atop one another forming 3 stacks.
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10
Cut the strips crosswise at a slight angle at 2-inch intervals, forming lozenges.
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11
Set aside on a baking sheet, covered with a damp towel.
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12
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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13
In a large skillet with a lid, heat the olive oil over high heat until hot but not smoking.
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14
Add the onion, shallots and garlic and saute over high heat 4 minutes, until softened and browned.
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15
Add the wine and lemon juice, bring to a boil, then add the mussels, and cover.
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16
Cook for 5 minutes, until all the mussels have steamed open.
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17
Discard any that haven?t steamed open after this time.
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18
Cook the pasta in the boiling water until tender yet al dente, about 4 minutes.
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19
Meanwhile, push the mussels to the side slightly and add the bread crumbs and parsley to the liquid, stirring to combine.
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20
Drain the cooked pasta and add it to the pan with the mussels, tossing over medium-high 1 minute.
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21
Season with salt and pepper and serve immediately.
