Before you begin bring two 6 qt. or one 12 qt. pot(s) of water to the boil.
1-2 8 oz bags of Handmade Pasta by Yvonne Black & Gold Pasta Fettuccini
1/3 cup Parmigiano Reggiano OR Pecorino Romano cheese (freshly grated)
Olive Tap Italian Spoleto Olive Oil
Kosher salt and freshly ground black pepper
Fill a six quart pot with cold water. Place on stove and bring to a FULL boil. When it is at a full boil add a handful of salt to the water. Return to full boil. Place one 8oz bag of Yvonne’s Handmade BLACK AND GOLD Pasta fettuccini in the 6 qts of boiling water. Begin timing. If water is not immediately at a rapid boil place a lid on the pot. Taste the pasta in 3 min. (from the second you place it in the water) for al dente or up to 4 min. if more to your liking. (Do not boil the pasta past 4 min.)
Place a pasta bowl close to the pot. Place a Tablespoon of EVOO in the bottom of the bowl. After 3 to 4 min. (to your taste liking) remove the pasta with tongs or a spider one portion at a time and place in bowl with the EVOO. Turn the pasta after each portion to cover each strand with EVOO. Continue removing the pasta with a tong or spider in the bowl and turn to cover the all pasta with EVOO. Continue doing this until all the pasta is in the bowl. If more EVOO is preferred add as necessary to your taste. If when all the pasta is in the bowl and it seems a bit “tight” add a Tablespoon of pasta water to loosen it. When finished drizzle a bit of EVOO and grate Parmigiano Reggiano or Pecorino Romano cheese on the pasta and serve.
I prefer the Olive Tap Italian Spoleto EVOO from Umbria for this recipe!!