Ingredients:

  • 250g '00' flour or All-Purpose Flour
  • 3 large eggs, room temperature
  • 5 ml extra virgin olive oil
  • 3g fine sea salt
  • 56g unsalted butter, cold and cubed
  • 3 cloves garlic, microplaned
  • 240 ml heavy cream
  • 150g Parmigiano-Reggiano, freshly grated
  • 120 ml reserved starchy pasta water
  • Salt for pasta water

Instructions:

  1. Mound the flour on a wooden board and create a wide well in the center. Add eggs, olive oil, and salt to the center.
  2. Using a fork, whisk the eggs gently while drawing flour from the inner walls until a thick paste forms.
  3. Knead the dough by hand for 8–10 minutes until the surface is smooth and elastic. Wrap in plastic and rest for 30 minutes.
  4. Roll the dough using a pasta machine or rolling pin into thin sheets and cut into desired ribbons like fettuccine.
  5. Boil the fresh pasta in salted water for 2–4 minutes. Reserve 1/2 cup of starchy pasta water before draining.
  6. In a large skillet over medium-low heat, melt butter and sauté garlic until fragrant. Stir in heavy cream and bring to a gentle simmer.
  7. Whisk in the Parmigiano-Reggiano and reserved pasta water. Toss with the fresh pasta until the sauce emulsifies and coats the strands.