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Ingredients
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Pasta Dough
Sauce
Method
Pasta Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine 2 cups of all-purpose flour and 1 tsp of salt. Make a well in the center and crack in the 3 large eggs. Using a fork, beat the eggs gently, gradually incorporating the flour from the edges of the well until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature.
Pasta Shaping
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Keep the pieces you are not using covered. Flatten one piece slightly and roll it out with a pasta machine or a rolling pin until it reaches your desired thickness.
- 4
Cut the Pasta
Cut the rolled-out dough into your desired shape (fettuccine, tagliatelle, etc.). Dust the cut pasta with a little flour to prevent sticking. Repeat with the remaining pieces of dough.
Cooking the Pasta
- 5
Boil the Pasta
Bring a large pot of salted water to a boil. Add the freshly cut pasta and cook for 2-4 minutes or until al dente. Fresh pasta cooks much quicker than dried pasta.
Sauce Preparation
- 6
Make the Butter Sauce
In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Allow the butter to foam and turn slightly golden, but do not let it burn.
- 7
- 8
Finish with Cheese
Remove from heat and stir in 1 cup of grated Parmesan cheese and black pepper to taste. Toss until the cheese melts and coats the pasta. Serve immediately.
