Perfect Fettuccine Alfredo

On a clean surface, mound the all-purpose flour and make a well in the center. Add the salt.

Crack the eggs into the well of the flour. Lightly beat the eggs with a fork, gradually incorporating the flour from the sides.

Once a shaggy dough forms, begin kneading. Knead for 8-10 minutes until the dough is smooth and elastic. If it's too sticky, add a little more flour; if too dry, a tiny bit of water.

Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.

Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until smooth and melted. Season with black pepper and a pinch of nutmeg, if using.

Bring a large pot of generously salted water to a rolling boil.

Divide the rested dough into 2-3 portions. On a lightly floured surface, roll out each portion thinly (about 1/16 inch thick). You can use a pasta machine or a rolling pin. Cut the pasta into fettuccine-width strands (about 1/4 inch wide).

Carefully add the fresh fettuccine to the boiling water. Cook for 2-4 minutes, or until al dente. Fresh pasta cooks very quickly.

Reserve about 1/2 cup of the pasta water, then drain the fettuccine.

Add the drained fettuccine directly to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.

Serve immediately, garnished with extra Parmesan cheese and black pepper if desired.