Fettuccine with Broccoli

Ingredients

• 4 ounces olive oil
• 12 cloves garlic, peeled and coarsely minced
• 1 pound broccoli florets, washed and blanched
• 2 pounds fresh fettuccine, cooked al dente in boiling, salted water, rinsed and drained, recipe follows
• 12 ounces store-bought Mornay sauce
• Salt and freshly ground black pepper
• 5 ounces freshly grated Romano
• 12 ounces semolina flour
• 12 ounces bread flour
• 1 tablespoons salt
• 8 ounces water, as needed
• 2 eggs