Handmade Egg Fettuccine Alfredo

Method

1. Heap the flour on the worktop or in a large bowl, make a well in the middle and crack in the eggs. Beat the eggs with a fork, gradually pulling in flour from the inner wall; once it forms a rough ball, knead for 9 min, pushing away with the heel of your hand and folding back, until smooth and soft. If it's sticky add a tiny bit of flour; if it cracks, knead with damp hands.

   Add in this stepItalian 00 flour or plain flour 200 gLarge eggs, at room temperature 2

2. Wrap the dough tightly in cling film and rest it at room temperature for 30 min. The gluten relaxes, so the dough rolls thin without shrinking back.

3. Divide the dough into 2 pieces. On a floured worktop, roll each with a rolling pin to 1–1.5 mm, thin enough that you can see the shadow of your hand through it. Let the sheets dry for about 5 minutes, dust with flour, fold loosely and cut into 6–7 mm ribbons with a knife. Shake them open at once, toss in flour and set them down in nests. Allow about 5 minutes per piece; 11 min in all.

   Add in this stepFlour for dusting 2 tbsp

4. Bring the water to a boil in a 20 cm pot over high heat, about 13 min, and add the salt. Fresh pasta cooks in moments, so get the sauce ready first.

   Add in this stepWater for the pasta 3 LSalt (for the pasta water) 2½ tsp

   high heat

5. Ladle some of the salted water out to use as your first batch of pasta water. Put the butter and half of it in a wide 26 cm pan over low heat for 1 min, swirling until pale and creamy. If it boils, the fat separates.

   Add in this stepUnsalted butter, cubed, at room temperature 65 gPasta cooking water 70 ml

   low heat

6. Shake off the excess flour and drop the fettuccine into the boiling water over high heat. Cook for 2 min, until the ribbons float and are tender with a slight bite in the centre. Scoop out another mugful of pasta water before lifting the pasta out.

   high heat

7. Lift the pasta with tongs straight into the pan. With the heat off, add the cheese in 3 additions with the remaining pasta water and the nutmeg, tossing and lifting nonstop for 1 min 30 sec (Italians call this mantecare). When the sauce coats the ribbons in a glossy film, plate on warm plates, grind over pepper and serve at once.

   Add in this stepParmigiano Reggiano (24-month if possible), finely grated 85 gPasta cooking water 70 mlGround nutmeg 1 pinchFreshly ground black pepper to taste

   heat off