For the pasta bianco, mix eggs and pasta semolina in a blitz chopper to form a compact, smooth dough. The dough should be malleable and not stick to your fingers.
If necessary, add either a little water or pasta semolina. Divide the dough into two parts. Roll out each part very thinly, dust with flour, roll up loosely and cut into narrow noodles.
Dust the cut noodles with more flour if necessary and loosen them up so they don’t stick together. In a large pot, bring salted water to a boil, loosely add pasta and cook for about 1 minute.
Meanwhile, heat olive oil in a large skillet, melt butter in it and season with nutmeg. Add the finished pasta straight from the water to the hot pan and mix through.
Add some of the Parmesan cheese and season with salt. Divide the pasta bianco on 2 plates and serve sprinkled with the remaining Parmesan.
Preparation Tip:
Pasta bianco can be varied with a variety of ingredients, such as garlic, fresh herbs or cooked vegetables.
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