4 servings Fresh Egg Tagliatelle 300gram'00' flour or unbleached all-purpose flour 3eggs, room temperature 1egg yolk 1/2teaspoonfine sea salt 1to tastesemolina flour, for dusting Mound the flour on a clean wooden board or countertop and make a wide, deep well in the center with steep flour walls. Crack the whole eggs and egg yolk into the well; add the salt. Using a fork, whisk the eggs together, gradually pulling in flour from the inner walls until a thick paste forms. Fold the remaining flour over the center using a bench scraper, then work the mixture together with your hands until it forms a shaggy dough. Knead vigorously for 8 to 10 minutes until the dough becomes smooth, elastic, and springs back when gently poked. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes so the gluten relaxes. Divide dough into 4 equal portions. Flatten one piece and run it through a pasta roller on its widest setting, folding it into thirds and passing it through a few times to laminate. Roll the sheet sequentially down to setting 6 or 7 (roughly 0.8mm thick). Dust both sides of the sheet with semolina flour and roll loosely from top to bottom into a wide flat cylinder. Slice into ribbons roughly 8mm (5/16 inch) wide and unravel immediately. Toss the cut ribbons in semolina flour to prevent sticking and form into loose single-portion nests. Cook in a large pot of aggressively salted boiling water for 2 to 3 minutes until al dente, then toss directly into warm Bolognese ragù.