From Jamie @ home, Food Network

Fresh Tagliatelle
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    The hero of this dish (apart from the eggs, of course!) is fontina, a delicious Italian
    mountain cheese used for melting, available in good cheese shops and delis. But any
    combination of Parmesan, pecorino, taleggio or Gruyere cheeses will also work well.

    For the pasta:
    4 large free-range or organic eggs
    2 cups pasta flour, plus extra for dusting
    Sea salt
    For the cheese sauce:
    1 cup creme fraiche
    5 ounces sliced fontina or other nice melting cheese
    5 ounces freshly grated Parmesan
    Sea salt and freshly ground black pepper
    1 pound purple sprouting broccoli
    2 large free-range or organic egg yolks
    1 small bunch fresh marjoram, oregano or thyme tips, leaves picked

    Freshly grated Parmesan, for serving
    Extra-virgin olive oil

    You can buy ready-made dried or fresh tagliatelle, but this is a really quick way to
    make your own.
    Crack the eggs into a food processor and add the flour. Whiz it up and listen for the
    sound changing to a rumble - this means the dough is coming together nicely. Turn
    the power off and test the consistency by pinching the dough. If it's a bit sticky add a
    little more flour and pulse again.
    Tip the dough mixture onto a floured surface and shape it into a ball using your
    hands. Give it a little knead until smooth, then divide your dough into 4 equal parts.
    Start on the thickest setting of your pasta machine and run the first bit of dough
    through 4 or 5 times, moving the rollers closer together each time until the pasta is
    silky, smooth and about as thick as a CD. Flour your finished sheet generously, then
    fold it up and cut across into 1/2-inch strips. Gather all the slices together and toss
    them through your fingers, with a little flour, to open them up and make your pile of
    tagliatelle. Place to 1 side and repeat with the rest of the dough.
    Bring a large pan of salted water to the boil. In a bowl large enough to rest on top
    of the pan, put your creme fraiche, fontina or other melting cheese and your
    Parmesan with a pinch of salt and pepper. Place the bowl over the pan for the cheeses
    to slowly melt. It won't take long. Meanwhile, trim any dry ends off the broccoli, then
    finely slice the stalks diagonally and leave the florets whole (cutting any larger ones in
    half).
    At this point the cheese sauce should be lovely and oozy, so remove the bowl from
    above the pan and drop the pasta and broccoli into the boiling water. Boil hard for
    2 to 3 minutes, until the pasta is just cooked through. Whip up the 2 egg yolks and
    the marjoram, or other chosen herb leaves, into the sauce. Drain the pasta and
    broccoli, reserving a little of the cooking water, and quickly toss them with the sauce -
    the heat from the pasta will be enough to cook the eggs through. If the sauce is a
    little thick, add a few splashes of cooking water to make it silky and loose. Taste and
    season, if necessary. Serve as quickly as you can, with some extra Parmesan sprinkled
    over the top and a drizzle of extra-virgin olive oil.  Grand!