It is vital that you measure all of your ingredients by grams and not cups. Set your measuring cup or bowl on your digital scale and zero it out. Make sure your units are set to grams. I have a Kitchen Aid scale that I purchased years ago and it works great, but any scale that can measure in grams and zero out will work.

Using your stand mixer with the pasta/dough hook, combine the 00 Flour and the Kosher Salt on low for about 1 min. I like to add salt to the pasta dough for flavor. Fresh pasta cooks much faster than boxed, so it doesn't have a lot of time to absorb the salt from the water.

In a bowl or measuring cup on a zeroed out scale, add your eggs and egg yolks. Pouring very slowly, add enough water to the eggs to reach a total 185 grams. Add this mixture to the dry ingredients in the stand mixer. Mix on level 2 for 3-4 minutes, or until the dough is combined and holding together.

Knead the dough on a floured flat surface. You can use the 00 Flour or you could switch over to all purpose. Press the dough in the center and use your fingers to gently fold the dough over towards the center. Slightly rotate the dough and repeat, over and over again for 8 to 10 minutes. Shape the dough in a ball and wrap tightly with plastic wrap. Allow the dough to rest on the counter for 30 minutes.

Cut the dough into four equal parts. Re wrap the individual dough that you are not actively working with in plastic wrap. On a floured surface and with a floured rolling pin, roll the dough to an approximately 5" oblong piece. I use my Kitchen Aid stand mixer and pasta attachments for this next part, but you roll out the dough and cut it by hand if you're not too exhausted from all that kneading. Set the pasta rollers on the largest setting and run it through. Fold the dough in thirds and repeat on the same setting 8-10 times.

Move the notch on the roller to the next number (in my case 2) and run the dough through twice. Then the next setting twice, then the next and final setting twice. Lay out the dough on the floured flat surface. At this point I find it easiest to fold the dough in 1/2 and cut the dough into two manageable pieces.

Switch the roller out for the pasta cutter. Feed the dough into the cutter supporting the dough in one hand a collecting the fresh fettuccine noodles in the other. Lay out the noodles on a pasta rack or twist into a loose knot. I prefer to dry them on the rack so they don't stick together. TIP- flour the rack so the pasta slides off with ease. Repeat steps 5-7 until all pasta is prepared. Allow the pasta to dry for up to 15 minutes.

In a large pot, bring 6.5 quarts of water to a boil. Add 65 Grams (1/2) cup of Kosher Salt to the water. Allow the salt to dissolve, then add the pasta. Cook for 4 minutes. Using a spider skimmer or slotted spoon, remove the pasta. Your now ready to add your favorite sauce. TIP - using a spider skimmer instead of pouring the pasta into a colander keeps the added starch from coating the noodles - which causes them to stick to each other.