Fettuccine Alfredo with fresh egg pasta, butter and Parmigiano Reggiano

Make a well in 200 grams of flour, add two eggs in the middle and mix with a fork or by hand until an even bright yellow.

Draw the flour in a little at a time and work it to a dough.

Push the dough forward and fold it back on itself repeatedly until smooth.

Cover the dough so it cannot dry out and rest it about 10 minutes.

Cut the rested dough into four pieces.

Flour the machine and the dough. Press a piece flat, pass it through the widest setting, fold the sheet and pass it again, then step down through the settings, stopping at number six.

Flour the sheet, cut it into fettuccine on the machine and flour the cut noodles.

Grate the 24 month Parmigiano Reggiano fine.

Bring a large pot of water to a boil and add one tablespoon of salt.

Cook the fresh fettuccine in under three minutes.

Reserve a mug of the pasta water.

Lift the pasta out with tongs into a large plate.

Set the plate over the pot, break the butter into small pieces over the pasta and add a little pasta water; the steam from below melts the butter.

Take the plate off the pot and add two tablespoons of pasta water.

Add the cheese a little at a time, stirring gently, loosening with two more tablespoons of pasta water, until it turns to a cream.

Finish with one more tablespoon of pasta water.

Serve and grate a generous amount of Parmigiano Reggiano over the top.