Fettuccine Alfredo

Method

1. For the fresh pasta: on a work surface, mix 00 flour and semolina. Form a well, add a pinch of salt and the eggs. Beat the eggs gently with a fork, then gradually incorporate the flour. Knead until smooth and elastic, about 8-10 minutes.
2. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
3. Roll out the rested dough thinly with a rolling pin or a pasta machine, dusting with flour as needed, until it reaches about 1-2 mm thickness.
4. Roll the dough sheet into a loose cylinder and cut fettuccine strips approximately 4-6 mm wide. Unroll the strips and form small nests; set aside on a floured tray.
5. Bring a large pot of salted water to a boil. Cook the fettuccine for 3-4 minutes until al dente.
6. While the pasta is cooking, place a generous amount of soft butter in a large serving dish.
7. Drain the pasta directly into the dish with the butter. Add more butter and the grated Parmigiano Reggiano. Toss vigorously off the heat, adding a little pasta cooking water as needed to create a creamy emulsified sauce.
8. Serve immediately, with extra Parmesan if desired.