Fettuccine Alfredo

On a clean surface, create a mound with the flour and make a well in the centre. Crack the eggs into the well, add a pinch of salt, and olive oil if using. Gradually incorporate the flour into the eggs using a fork or your fingers. When the mixture starts coming together, knead with your hands for about 8-10 minutes until smooth and elastic. Wrap the dough in cling film and let it rest at room temperature for 30 minutes.

Divide the dough into smaller portions and roll it out using a pasta machine or a rolling pin to your desired thickness. Cut into strips approximately 1 cm wide to form fettuccine. Dust with a little flour to prevent sticking.

In a large frying pan, melt the butter over medium heat. Add the double cream and simmer gently for 2-3 minutes. Lower the heat and stir in the grated Parmesan cheese until melted and the sauce is smooth. If needed, add a little pasta water to adjust the consistency.

Bring a large pan of salted water to a boil and cook the fresh pasta for about 2-3 minutes until al dente. Drain and toss the fettuccine into the sauce, mixing well to coat evenly. Season with salt and pepper to taste.

Garnish with chopped parsley if desired. Serve hot with extra Parmesan if you like.