Method:

Prepare the dough: Put the flour on a board or in a bowl. Create a volcano and break the eggs in the center. Beat the eggs with a fork until blended. Using your fingertips, mix the eggs with the flour, incorporating it a little at a time, until everything is combined. Knead the pieces of dough together - with a little work they will all bind together to form a big smooth dough! Once you've made your dough, you need to knead and knead it with your hands to develop the gluten in the flour, otherwise your dough will be flabby and soft when you cook it, rather than elastic and al dente.

You just have to squeeze the dough a little with your hands, squeezing it on the table, reshaping it, pulling it, stretching it, squeezing it again.

At the end of this, you will have to wrap it in cling film and put it in the fridge to rest for at least half an hour before using it.

Prepare the fettuccine: Start flattening the dough from the top outer perimeter and when you have worked one side, rotate the dough 90 ° clockwise (a quarter turn) and roll the top side back onto the rolling pin and continue like this. Remember to rotate the flat dough circle as you flatten to ensure all sides are the same thickness. Flatten it into a rectangular shape.

Starting on one of the shorter sides of the rectangle, pass it through the rollers. Continue by rotating the bezel to the next narrowest setting (most likely number 2). Roll out the dough through the machine. At this point, it is best to work with a helper, so one person can turn the crank and the other person can drive the dough into the machine with one hand and grab it with the other hand, being careful not to stretch or tear the sheet.

Without folding the dough between settings, keep reducing the settings until the dough is rolled out as thinly as you like. Once you have flattened the pasta the way you want it, you can cut it into long strips that will be your fettuccine. When the noodles are all ready, you can cook them in the water that has come to a boil.

While the pasta is cooking, it will take 2-3 minutes, prepare the sauce: in a large pan, melt the butter over very low heat, making sure it does not burn and add a ladle of the pasta cooking water: the starch in its content will help to give creaminess to the sauce. Drain the fettuccine and add them directly to the pan with the butter, pour another ladle of cooking water and jump briefly, stirring quickly.

At this point turn off the heat and add the grated Parmesan; finally season with a pinch of salt and a generous grind of black pepper and mix again to mix the pasta well with the sauce. Your fettuccine Alfredo are now ready to be served!