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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Make a well in the flour, add water and salt. Mix slowly until it comes together. It will feel dry at first — trust the process, don't add extra water.
Rest the dough for 10 minutes, then knead for 10–15 minutes until smooth. Cover and rest again for 30 minutes.
Roll out the dough, dust with semolina, and cut into long fettuccine strands (by hand or pasta machine).
Bring salted water to a boil and cook the fresh pasta for 2–4 minutes.
Melt butter in a pan over low heat (do not brown), add a splash of pasta water and swirl until emulsified, then turn off the heat.
Add the cooked pasta and toss until glossy and coated.
Add grated Parmigiano Reggiano and toss until silky and smooth. Adjust consistency with more pasta water if needed.
Season with salt and finish with extra Parmesan on top.
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Use 1–2 tbsp butter and 2–3 tbsp grated Parmigiano Reggiano, to taste.
Can I use a pasta machine to cut the fettuccine?
Yes, you can use a pasta machine or cut by hand.
What if my dough feels too dry?
Trust the process and avoid adding extra water. It will come together as you knead.
How can I adjust the sauce consistency?
Add more pasta water to achieve the desired consistency.
Can I use pre-grated Parmesan cheese?
For best results, use freshly grated Parmigiano Reggiano.
How long should I cook the fresh pasta?
Cook the fresh pasta for 2–4 minutes until al dente.
