Make the Pasta:

1. On a clean surface or in a bowl, mix the flour and salt, setting aside ½ cup of flour for adjustments. Create a well in the center and add the eggs and yolks. Using a fork, gently mix, gradually incorporating the flour. Once the dough starts coming together, adjust with the reserved flour as needed. Knead for 8–10 minutes until smooth and elastic. Wrap the dough and let it rest at room temperature for 30 minutes.
2. Roll the dough into thin sheets using a pasta roller or rolling pin. Arrange fresh herbs over half of each sheet, fold over, and roll through the pasta roller once more to seal. Cut into wide pappardelle ribbons and set aside.

Prepare the Sauce:

1. Bring a pot of salted water to a boil. Blanch the broccoli for 1 minute, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sausage, breaking it into small crumbles. Cook until browned, about 5–7 minutes. Stir in the leeks and cook for another 3–4 minutes, until softened.
3. Add the garlic and red pepper flakes, stirring for 30 seconds until fragrant. Pour in the white wine and let it simmer until reduced by half. Stir in the heavy cream and let the sauce thicken slightly for 2 minutes.
4. Mix in the blanched broccoli and Parmesan cheese. Season with salt, black pepper, and a bit of lemon zest for brightness.

Cook the Pasta & Finish the Dish:

1. Cook the herb-laminated pappardelle in salted boiling water for 1–2 minutes. Reserve ½ cup of pasta water before draining.
2. Toss the pasta into the sauce, adding reserved pasta water as needed to create a silky, well-coated dish.
3. Serve immediately, topped with fresh herbs, extra Parmesan, and a drizzle of olive oil. Enjoy!