Egg Fettuccine

Method

1. 1

   Make a well in the flour, break the eggs into the middle and add a pinch of salt.

2. 2

   Knead by hand until the dough is smooth and even, then rest covered for 30 minutes.

3. 3

   Roll out with a rolling pin or pasta machine into a thin sheet.

4. 4

   Dust with flour, roll up and slice into fettuccine, then unroll them.

5. 5

   Cook in plenty of boiling salted water for 2–3 minutes, until they float.

6. 6

   Drain and dress with melted butter, sage and plenty of Parmigiano Reggiano.