Summery Fettuccine Alfredo

Method

1. First make the pasta. Sieve the flour into a bowl and add the salt. Make a well in the centre, add the eggs (no need to whisk the eggs), oil and water. Mix into a dough with your hand. The pasta should just come together but shouldn't stick to your hand - if it does add a little more flour. (If it is too dry, add a little extra egg white being careful not to add too much.) Knead for 10 minutes until it becomes elastic. It should be quite pliable, wrap in clingfilm and rest in fridge for 20 minutes.

2. Divide the dough in half and roll out one piece at a time into a very thin sheet, keeping the other piece covered. You ought to be able to read the print on a matchbox through the pasta. A pasta machine or long thin rolling pin is a great advantage but you can manage perfectly well with an ordinary domestic rolling pin.

3. Cut into strips, 3mm wide.

4. Choose an enamelled cast-iron pan, or other flameproof dish that can later hold all the cooked fettuccine comfortably. Put in 150ml of the cream and all the butter and simmer over medium heat for less than a minute, until the butter and cream have thickened. Turn off the heat.

5. Bring 4.8 litres of water to the boil. Add 1 tablespoon of salt, then drop in the fettuccine and cover the pot until the water returns to the boil. If the fettuccine are fresh, they will be done a few seconds after the water returns to the boil. If dry, they will take a little longer. (Cook the fettuccine even firmer than usual, because they will be cooked more in the pan.) Drain immediately and thoroughly when done, and transfer to the pan containing the butter and cream.

6. Turn on the heat under the pan to low, and toss the fettuccine, coating them with sauce. Add the rest of the cream, all the grated cheese, salt, pepper and nutmeg. Toss briefly until the cream has thickened and the fettuccine are well coated. Check seasoning. Serve immediately from the pan, with an extra bowl of grated cheese.