3 c. sifted flour
3 eggs
1/4 c. cold water
2 c. freshly grated Parmesan cheese
Freshly ground black pepper
2 tsp. salt
3 tbsp. olive oil or vegetable oil
Cornstarch
1/2 c. (1 stick) butter, cut in small pieces

Sift flour and salt into a large bowl, make a well in center, add eggs, oil and water. Work liquids into flour with fingers to make a stiff dough.

Turn dough out onto a large pastry board (do not add additional flour). Knead 10 minutes or until dough is smooth and soft as perfectly kneaded bread dough. Wrap dough in plastic wrap and allow to rest at room temperature for 1 hour.

Sprinkle pastry board with cornstarch. Roll out dough, a quarter at a time, to a rectangle so thin you can almost see through the dough.

Fold dough into quarters, lengthwise, slice dough across into 1/4 inch wide strips. Unwind strips and allow dry on clean towels for 1 hour. Repeat with remaining quarters of dough.

Heat 6 quarts water to boiling in large kettle. Add 2 tablespoons salt and 1 tablespoon oil. Cook fettucini (noodles) 5 minutes or until they are cooked to the tenderness you like. Drain well and turn out onto a heated serving platter. Add pieces of butter and toss with a fork and spoon until butter melts. Add Parmesan cheese and continue to toss until fettucini are coated and glistening. For that final touch, grind black pepper over the top.