Homemade Fettuccine with Parmesan Alfredo Sauce

On a clean surface, mix the all-purpose flour and the semolina flour. Form a well in the center.

Crack the eggs into the well and whisk with a fork until combined. Gradually incorporate the flour from the edges.

When the egg and flour mix, use a pastry scraper to bring it together, forming a dough.

Knead the dough for 15 minutes. Wrap it in plastic and let it rest in the refrigerator for 30 minutes.

Remove the plastic from the dough and cut it into 4 equal-sized pieces.

Lightly flour the dough pieces and press down with your hand.

Using a pasta maker, roll a piece of dough on the lowest setting, repeating 3 times.

Adjust the pasta maker to a medium setting and roll the dough through 3 times.

Switch the pasta maker to the thinnest setting and roll the dough once. Dust with flour on a clean surface.

Slice the dough into 12-14-inch long strips. Dust both sides with flour and run it through the fettuccine attachment.

Dust the fettuccine with flour, form it into small nests, and place them on a parchment-lined tray to rest for 30 minutes, allowing it to dry slightly.

Boil the fettuccine in a large pot of salted water for 2-4 minutes, or until cooked al dente.

Reserve 1/2 cup of starchy pasta water and strain the fettuccine.

In a large bowl, melt the unsalted butter and mix it with the finely grated Parmesan cheese, hot cooked fettuccine, starchy pasta water, and sea salt until smooth and combined.

Serve the fettuccine with Parmesan Alfredo sauce, garnished with freshly chopped parsley and shaved Parmesan cheese.