On a clean work surface, mound 3 1/2 cups of the flour, reserving 1/2 cup. Form a well at the center of the mound and place the eggs, salt, and olive oil in the center of the well. Beat the wet ingredients with a fork and slowly drizzle in the warm water. Start to incorporate the flour into the center of the well, a little at a time, until it is all incorporated.

With clean, floured hands, knead the dough for 20 minutes by hand, or use the dough hook attachment in a mixer for 10 minutes. The dough should be smooth and satiny. Let rest for 2 hours, covered and refrigerated, before rolling out.

Cut the dough into 3 or 4 even pieces and roll out to the second-thinnest setting on a pasta rolling machine. Cut the pasta into 1 1/2-inch thick strips, then lay the strips atop one another forming 3 stacks. Cut the strips crosswise at a slight angle at 2-inch intervals, forming lozenges. Set aside on a baking sheet, covered with a damp towel.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a large skillet with a lid, heat the olive oil over high heat until hot but not smoking. Add the onion, shallots and garlic and saute over high heat 4 minutes, until softened and browned. Add the wine and lemon juice, bring to a boil, then add the mussels, and cover. Cook for 5 minutes, until all the mussels have steamed open. Discard any that haven?t steamed open after this time.

Cook the pasta in the boiling water until tender yet al dente, about 4 minutes.

Meanwhile, push the mussels to the side slightly and add the bread crumbs and parsley to the liquid, stirring to combine. Drain the cooked pasta and add it to the pan with the mussels, tossing over medium-high 1 minute. Season with salt and pepper and serve immediately.