Fettuccine alfredo ii

1 c Semolina flour
1 c All-purpose unbleached flour
2 Eggs
Olive oil
1 ds Salt
1 c Butter or margarine
- softened
Grated Parmesan cheese
Freshly ground black pepper

Combine flours in large bowl. Mix well. Make well in center of flour
and drop in eggs, 1 tablespoon oil and salt. Using fork, beat mixture
into flour, working up to rim gradually and incorporating wet
ingredients with flour thoroughly. If too dry, add a few drops of
water. When combined, moisten hands with oil and work dough, kneading
and folding about 10 minutes until smooth and pliable. Continue
kneading 5 minutes longer until dough is completely smooth.
(Kneading, because of toughness of semolina flour, will be difficult,
but keep going. Keep hands moistened with oil during kneading process
to help stretch dough and make it pliable.) Form into ball, cover and
let stand 10 minutes to rest. Process through pasta machine according
to manufacturer's directions or roll very thin. Cut for fettuccine
noodles. Use at once or allow to dry and store for future use.

When ready to serve, drop fettuccine in boiling salted water and cook
until fettuccine rises to surface, about 2 minutes. Quickly drain and
place in warm bowl containing half of softened butter. Top with lumps
of remaining butter and 1/3 to 1/2 cup cheese. Toss lightly, using
fork and spoon, about 2 minutes, until fettuccine is well coated and
creamy sauce is formed. Serve sprinkled with pepper and additional
grated cheese.

Created by: Ristorante Alfredo alla Scrofa, Rome

(C) 1992 The Los Angeles Times