Pour your flour onto a clean surface and create a well in the center using the bottom of your measuring cup or a bowl.

Add in the eggs, yolks, oil, and salt, and whisk with a fork first gently, and then slowly add more flour until it is thick and looks like a slurry. Then use your hands to mix the whole mixture until a yellow dough forms. Continue to knead for about ten minutes or until the dough is very smooth and taut. Cover with plastic wrap and allow it to sit for an hour on the counter.

After an hour, cut the dough into 4 sections. Make sure to cover the section you are not working with with plastic wrap. Gently roll out the dough on a lightly floured surface. If you are using a pasta extruder, run it through the widest setting, then a middle setting like 4-5, and then finally through the thinnest setting. (If you don’t have a pasta extruder, simply roll the dough into a long, thin rectangle.)

Flour the pasta dough and then fold it over on itself and slice into thin strips.

Toss with flour and set aside while you work on the remaining dough.

Bring a large pot of salted water to a boil.

Boil your pasta for about three minutes. Meanwhile, move 1/4 cup pasta water to the pesto sauce (see below). After three minutes, remove the pasta into a colander or with a slotted spoon straight into your sauce.

Enjoy immediately.

In a pan, melt the butter and add the cream. Keep the flame low so the cream doesn’t curdle.

Add the pesto and Parmesan and heat until the Parmesan is melted. Stir so that the pesto and cream are integrated.

Add in about 1/4 cup pasta water (from boiling the pasta) and allow the sauce to thicken for about a minute or two.

Add in your pasta and toss to coat and thicken.

Top with freshly grated Parmesan, olive oil, and freshly ground salt and black pepper.