Pour all of the flour out onto a clean, dry surface and form the flour into a large circle. Use your hands to form a well in the center of the circle. You want the well to be pretty large because you are going to fill it with the eggs, salt, and olive oil. Make sure the walls of your well are high enough so that the liquids won't spill out.

Crack the eggs directly into the center of the well (or you can crack them separately into a small bowl if you are worried about getting any shells in and then just pour the mix into the well).

Add the salt and olive oil to the center of the well.

Using a fork, slowly whisk the eggs together, gradually bringing some of the flour from the circle. Be careful not to take from the top of the walls of the flour well, or your eggs will overflow and get all over the place.

Keep whisking the eggs, slowly adding more and more flour until the mix is thick enough that it won't go everywhere.

When you get to this point, use your hands to incorporate the rest of the flour.

The dough should be slightly sticky but workable. It shouldn't be sticking a lot to your hands or the surface you are working on. If the dough feels very sticky and is sticking to your hands, you can add a bit more flour. If the dough feels very dry, wet your hands with some water to knead.

Continue kneading the dough until a smooth, round ball is formed. The easiest way to knead dough is to hold the part closest to you and slowly pull far side away from yourself. Then fold that piece over in half back towards you and meet the dough at the other edge. Turn 90 degrees and continue.

Once a dough ball has formed, cut the dough into 4 equal size pieces and wrap each piece in plastic wrap. Let it rest at room temperature for at least one hour.

Before you cook with clams, you want to make sure they are cleaned properly. While you wait for the pasta to rest, it's a great time to clean your clams. Instructions are included in the blog post.

Once the dough has rested, roll out the dough slightly on a lightly floured surface. You can continue to roll the dough by hand to your desired thickness, or you can use a pasta roller. If using a pasta roller, slowly work your way from the thickest to one of the thinnest settings. I go to setting 6 on my KitchenAid Pasta Roller attachment.

Once the dough is rolled out to your desired thickness, you can cut the pasta with a knife to form linguine noodles, or use a pasta cutter. I use the Spaghetti KitchenAid Pasta Cutter attachment. If using this, place your rolled pasta through the cutter with your KitchenAid mixer on speed 7.

Transfer your cut pasta to a pasta drier or to a parchment lined baking sheet. Continue until all of your pasta is cut. If at any point the pasta gets to sticky or is sticking together, sprinkle the pasta with a bit more flour. I find this especially helpful to do once the pasta is cut so none of the noodles stick together.

Set all of your pasta aside while you make the clam sauce. Fresh pasta takes VERY little time to cook, especially when it is cut this thin. These noodles take about 30 seconds to cook. So you won't put them in the boiling water until you are basically ready to serve.

In a large dutch oven or pot, heat your olive oil over medium high heat.

When the oil is shimmering, add your shallot and garlic. Cook for about 5 minutes, stirring frequently, until softened and fragrant.

Carefully add your clams to the pot, taking care not to break any of the shells.

Add the white wine, 1/4 cup parsley, red pepper flakes, and salt.

Cover the pot for about 8 minutes, until your clams are opened. If any of them do not open, throw them away.

While the pot is covered and clams are steaming, you are going to prepare to cook your pasta. In another large pot, bring salted water to a boil.

After 8 minutes, lower the heat of the burner to low, and remove the clams from the pot. Set aside about 2 clams per plate to serve in their shell. Remove all of the other clams from their shells, discard the shells, and chop the clams.

Add the chopped clams back to the sauce pot. Cover and cook your pasta until al dente.

Once your pasta is cooked, again this should only take about 30 seconds if using the fresh pasta, use tongs to transfer your pasta directly to the pot with your sauce. This will make sure you get some of that pasta water in your sauce, as well.

Add the lemon zest, lemon juice, 2 tbsp. parsley, and butter. Use your tongs to coat the pasta in your sauce and melt the butter completely.

Serve immediately, topped with the clams in their shells that you set aside earlier.