Part 6/8:

• 2 cups fine semolina flour

• 6 large eggs

• Sauce

• 100 grams (1 cup) freshly grated Parmigiano-Reggiano cheese

• 4 tablespoons (55 grams) unsalted butter, at room temperature

Preparation Steps:

1. Make Fresh Pasta: Combine the flours and form a well. Add the eggs and mix until a shaggy dough forms. Knead for 7-8 minutes, wrap, and allow to rest for 30 minutes before rolling out and cutting into fettuccine.

2. Cook the Pasta: In boiling salted water, cook the fresh fettuccine for 1-3 minutes until al dente.

3. Combine Ingredients: Transfer the cooked fettuccine straight into a bowl containing the butter and cheese. Use hot pasta water to adjust the creaminess while tossing to emulsify the ingredients together.