White Wine Mussels with Fresh Linguine

Steps

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1. 1
   Make fresh egg pasta by combining high-protein flour with one egg per person (optionally add an extra yolk for richness), mixing with a fork until partially combined.
   ≈0:28
2. 2
   Knead the dough by hand, gradually incorporating more flour until the dough absorbs as much as it will take. The dough should still be slightly sticky and not yet smooth enough to roll out.
   ≈1:14
3. 3
   Cover the dough with a damp towel and rest for about 15 minutes to allow the flour particles to hydrate.
   ≈2:00
4. 4
   Roll out the rested dough as thin as possible using a rolling pin, flipping frequently to keep it floured and prevent sticking. Fold the sheet, then cut into linguine-width noodles. Keep all surfaces well floured to prevent them from sticking together.
   ≈3:07
5. 5
   Prepare the white wine sauce by pouring white wine into a hot pan with finely minced garlic that has been ground with coarse salt until nearly melted. Simmer gently in the wine rather than frying.
   ≈4:46
6. 6
   Add one pound of live mussels (discarding any that did not close when tested) to the wine and garlic pan. Cover and steam for about 2 minutes until the shells open.
   ≈5:13
7. 7
   Cook the fresh pasta in boiling salted water for about 2 minutes. Allow some of the starchy cooking water to naturally flow into the mussel pan for the sauce.
   ≈5:31
8. 8
   Add the cooked pasta to the mussel pan with fresh chopped parsley and plenty of red pepper flakes. Add more white wine if needed to maintain adequate sauce, then finish with 1 to 2 tablespoons of butter.
   ≈5:44
9. 9
   Serve directly in the hot pan set on a towel or trivet to keep the dish hot. Top with additional parsley and red pepper flakes. Serve with grated Pecorino Romano cheese and additional seasonings for diners to adjust to taste.
   ≈6:26