First. Make a hole in the center of your flour – I used Semolina. Add the eggs and the egg yolk, oil – I used a garlic infused olive oil – salt and 1 or 2 T water. Use a fork to mix the eggs. Start to bring the sides into the egg mixture and slowly mix.

It should start to look like this.

Once it is all mixed and blended, you should have a ball of dough like this.

Knead it for 8 to 10 minutes by hand. When done, the dough should look very smooth and feel almost velvety.

Wrap in plastic and refrigerate for 1 hour, if you are not going to use it immediately.

Remove from the refrigerator and flatten out. Flour well. Cut into thirds, or even quarters – I used quarters.

Start on setting 1 on your pasta machine, speed on mine set at 4. The one pictured here fits on our Kitchen Aid. But there are other mechanical ones that fit on a countertop. They both do the same thing, except the one for the mixer does not require hand turning, obviously.

Increase the setting to number 2 (the higher the number, the thinner the pasta.), and run the dough through the machine again. And Voila! Fettuccine.

Fettuccine processed and floured to keep it from sticking.

Sofrito cooking for the Bolognese. See the recipe above.

Bolognese Sauce.

Wine for the Bolognese. This is what I used in the sauce.