- 7 ounces fresh noodles, of choice
- 1 tablespoon unsalted butter
- 1 teaspoon black pepper, plus more for garnish
- 1 teaspoon salt
- 2 1/ 2 cups water
- 1/ 2 cups shredded Parmesan cheese
In a pot over medium heat, melt the butter and start to warm up the pepper. Toast the pepper for about 30 seconds.
Add in 2 cups of water and salt. Let it come up to a simmer then add in your noodles.
Toss your noodles so that they are mostly submerged under the water. Cook for 3-4 minutes, occasionally tossing with your tongs until a soft al-dente. Turn off the heat. You should have about 1/4 cup of water left. *Fresh noodles cook faster than dry noodles so make sure to keep an eye on them.
While cooking your noodles, your water should reduce to about 1/4 cup. If you notice your water is reducing too quickly during the step above, add a little more water so that your noodles have time to cook.
Turn off the heat, add your shredded parmesan cheese in the 1/4 cup of your pasta water and stir to combine. As the cheese melts start to toss in with the noodles. It’s important to start in the pasta water so that the cheese doesn’t clump together.
Toss until the cheese is melted and creamy, covering all the noodles. This should only take about a minute or so.