I've been making my sauces and pastas for years now. From a very similar recipe but I use a shit ton (measured) amounts of butter and no wine. I'll need to try this.

Also, if you guys are not making pasta, you're missing out on half the enjoyment. I get this done while the sauce simmers. Triple 0 flour (this is important), eggs and salt to taste. Amounts dictated by how much you want to make. Start mixing on the block until you have a dough. I don't over think the egg whites to yolks thing. Just go for it. Only way you can mess this up is dropping it on the floor.