CLASSIC FETTUCINE ALFREDO

For the Fettucine

Add both flours to a clean work surface and mix together with your hands to combine.

Create a large well in the middle of the flour mixture and add the eggs to the center of the well.

Beat the eggs until homogenous, keeping the wall of the flour well as intact as possible.

Then slowly incorporate the flour into the eggs using your hands.

Once the egg mixture becomes more of a paste, use your hands and a bench scraper to pull in more flour and work both together by hand.

As the dough comes together, knead for 5-10 minutes by hand, or until the dough is smooth and elastic and does not stick to the work surface. The dough should bounce back slightly when poked with a finger.

Wrap the dough in plastic wrap and let the flour hydrate for 30-60 minutes. The dough will be ready once it is firmer to the touch.

Once the dough is ready, divide it into two pieces and press and roll both pieces into a long oval shape.

Dust with a light coating of semolina flour, then run it through the largest setting on a pasta roller.

Fold it into thirds, then repeat the process, laminating the pasta dough. Repeat this process 2-3 times.

After the third pass, turn the dial down to the next level of thickness and run the pasta through the machine. Continue until the pasta is about 1/8th inch thick or your desired thickness.

Once the desired thickness is achieved, run the sheet of pasta through a fettuccine cutter or cut using a very sharp knife.

Curl the pasta into little nests until ready to cook. Repeat this process with the second half of the dough.

For the Alfredo Sauce

Grate the parmesan cheese using cheese grater or a blender

Using a fine mesh sieve set over a large bowl, sift the cheese to remove any large clumps. The result should be finely grated parmesan. Set aside.

Transfer cubed butter to the large serving platter. Set aside.

For the Fettucine Alfredo

Bring a large pot of water to a boil and season heavily with salt. Add the pasta to the water and cook for 30-45 seconds.

Once the pasta has cooked, remove it gradually from the pot onto the platter with the butter.

Bring some pasta water with you as you do this, which will help emulsify the sauce.

Add 2 very large spoonfuls of Parmesan to the plate, then using a fork and a spoon, create the sauce. Slide the fork into the pasta and shake it back and forth to help slowly melt the cheese and incorporate it with the butter and water.

Lift the pasta up, moving it constantly, while pushing any uncoated pasta back into the mix with the spoon.

After the sauce is emulsified, sticky, and glossy, divide the pasta between two plates and serve immediately.