Mince the parsley and green onion in a food processor by turning the machine off and on about 10 times.

Add 2 cups of the flour, the salt and the eggs, and process until the dough forms a ball. The dough should not be wet—you don’t want it to stick to the rollers. If needed, add the remaining flour, about a tablespoon at a time, and process the dough until it comes together. Transfer the dough to a work surface and knead it briefly until smooth and elastic. Shape into a round disk. Wrap in plastic and let rest, 30 minutes to an hour. (see notes)

Cut the dough into 8 pieces. Keep the unworked portions covered.

With a pasta machine, roll out the dough. (see note)

Set the rollers at the widest setting. Lightly dust flour on one piece of the dough and pass it through the rollers. Fold it into thirds, and put it through the rollers a second time. Repeat the folding and rolling a few more times until you have a smooth rectangle of dough. To prevent the dough from sticking to the machine, dust it lightly with flour as you roll it out—but don’t use more flour than necessary.

Keep the rollers at the widest setting, and repeat with the remaining portions of dough. (You can stack the rolled pieces on top of each other; just make sure they are dusted with enough flour to keep them from sticking together.)

From this point on, crank the dough through the rollers without folding. Set the rollers one setting closer and roll all the pieces, lightly dusting with flour as needed.

Repeat: roll all eight portions at the next thinner setting. Again, you can stack the rolled pieces on top of each other, with enough flour to keep them from sticking together.

Continue resetting the rollers closer together and rolling the stretched dough. If the lengths of dough grow too long to manage, cut them in half before moving down to a thinner setting.

Roll until the dough is very thin, usually the smallest setting. My machine has seven settings and my last roll is the thinnest setting. You want to be able to barely see the print of a magazine through the thin dough.

Cut the pasta with your choice of cutting attachment. When the cut strands come out the other end, catch them with your arm and/or a pasta rack stick. Let the pasta dry on the rack. Alternatively dry the pasta in loose nests on a tray, with ample flour to prevent sticking.

Bring a large pot of salted water to a boil. While the water is heating, in a skillet over medium flame, mix the water and goat cheese, stirring with a fork until smooth. Keep warm.

When your guests are seated and waiting, drop the pasta into the boiling water. Cook it 30 seconds to a minute, or until it is firm to the bite (al dente.)

Drain the pasta and add to the skillet with the goat cheese. Add the chopped parsley and tossing together gently. Garnish with green onions and chopped hazelnuts. Serve immediately.