Fettuccine alla Paracula

Method

1. Mix equal parts (100 g each) of all-purpose flour ('00' flour) and semolina flour. Add 2 eggs and a pinch of salt. Knead until smooth.
2. Roll out the pasta dough with a machine, starting with the widest setting and gradually reducing thickness. Fold the dough a few times in the first passes to structure the gluten.
3. Cut the rolled dough into fettuccine, either by hand or with a machine. Dust with semolina to prevent sticking.
4. For the sauce: in a pan over low heat, add a drizzle of olive oil and a knob of butter. Add two crushed garlic cloves and a few anchovy fillets; cook gently until the anchovies dissolve.
5. Add the zest of one lemon and a squeeze of lemon juice.
6. Pour in a splash of heavy cream and stir. Season with black pepper.
7. Cook the fettuccine in boiling salted water until al dente (2–3 minutes for fresh pasta).
8. Drain the pasta (reserving a little water if needed) and transfer directly to the pan with the sauce. Toss well to coat. Remove the garlic cloves.
9. Off the heat, add chopped parsley and grated Parmigiano Reggiano. Toss again.
10. Serve with a little extra parsley and lemon zest on top.