Fettuccine Alfredo

Method

1. Prepare the fresh pasta dough: combine 100g semola and 100g 00 flour with a pinch of salt. Make a well and add 2 eggs. Knead until smooth, adding semola if sticky.
2. Roll out the dough using a pasta machine: fold and roll through the machine three times (tri-fold method) to strengthen the gluten, then thin to the desired thickness (very thin).
3. Cut the dough into fettuccine strips about 1 cm wide. Dust with semola to prevent sticking.
4. Bring a large pot of salted water to a boil. Cook the fresh fettuccine for about 30 seconds.
5. Meanwhile, in a separate pan, melt half the butter (about 50g) with a drizzle of olive oil and 2 strips of lemon zest. Add black pepper to taste.
6. Grate Parmigiano Reggiano cheese (use as much as you like; the chef suggests roughly equal weight to the pasta).
7. When the pasta is cooked, transfer it directly to the pan with some pasta water. Add more butter, a generous amount of grated Parmesan, and a splash of pasta water. Toss vigorously to create a creamy emulsion.
8. Serve immediately with extra Parmesan and freshly ground black pepper.