In a large mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Gradually mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Roll Out and Cut Fettuccine

After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin. Cut into fettuccine strips and dust with flour to prevent sticking.

Sauce and Vegetable Preparation

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the wild mushrooms, asparagus, and red bell pepper. Cook for about 5-7 minutes until the vegetables are tender.

Prepare the Cream Sauce

Reduce the heat to low and stir in the heavy cream. Let it simmer for about 5 minutes. Gradually add the grated Parmesan cheese, stirring until the sauce is creamy. Season with salt and black pepper to taste.

Final Assembly

Combine and Serve

Bring a large pot of salted water to a boil. Cook the fettuccine for about 2-3 minutes until al dente. Drain and add to the skillet with the sauce and vegetables. Toss to combine. Serve immediately with extra Parmesan on top if desired.