Instructions

Prepare the Dough

Put the flour and semolina on a board or in a bowl. Create a well in the center and break in the eggs. Beat the eggs with a fork, then gradually incorporate the flour with your fingertips until the dough begins to come together.

Knead the Dough

Knead the dough with your hands until it becomes smooth and elastic. This step is important to develop the gluten, which will help the pasta remain firm and al dente once cooked.

Let the Dough Rest

Wrap the dough in cling film and place it in the refrigerator to rest for at least 30 minutes before using it.

Roll Out the Pasta

Flatten the dough gradually, rotating it as you work to maintain an even thickness. Shape it into a rectangle, then pass it through a pasta machine starting from the widest setting and continuing through progressively narrower settings until the sheet is as thin as desired.

Cut the Fettuccine

Once the pasta sheet is ready, cut it into long strips to form the fettuccine. Bring a large pot of salted water to a boil and cook the fresh pasta for 2–3 minutes.

Prepare the Sauce

While the pasta cooks, melt the butter in a large pan over very low heat, making sure it does not burn. Add a ladle of pasta cooking water to help create a creamy sauce.

Combine and Serve

Drain the fettuccine and transfer them directly to the pan with the butter. Add another ladle of cooking water and toss briefly. Turn off the heat, add the grated Parmigiano cheese, and season with salt and a generous grind of black pepper. Mix well until the pasta is creamy and evenly coated. Serve immediately.