Homemade Fettuccine Pasta

https://cooking.nytimes.com/recipes/1014586-basic-dough-for-fresh-egg-pasta

INGREDIENTS

2 cups all-purpose flour
¼ teaspoon salt
2 large eggs plus 2 egg yolks, beaten
(optional: semolina or rice flour, for dusting if needed)

PREP DOUGH

Put flour and salt in a mixing bowl. 

Add eggs and yolks, and mix paddle attachment in stand mixer for a minute or so (or with hands or wooden spoon) 

If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
Turn dough out onto a board and knead to form a ball. 

Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).

ROLL PASTA
Divide dough into 4 pieces

Knead each piece until smooth

Run through pasta machine a few times but then let dough rest a bit before continuing (5 minutes)

Then continue running dough through machine until thin

Run through pasta slicer (fettucine, etc)

Hang to dry

COOK PASTA

SALT water

Boil pasta for 1.5 minutes

Quickly toss with some pasta water, butter, and parmesan