Step 1

For the dough: On a clean work surface, make a mound of the flour and using a fork, create a well. Add the eggs to the well, then whisk, slowly incorporating more flour until a rough dough forms. Using your hands, knead until a smooth dough forms, 6-8 minutes. Cover in plastic and let rest for 30 minutes.

Step 2

Roll dough out on a lightly floured surface to a 4-in wide rectangle that will run through a pasta sheeter. Run through the pasta sheeter until ⅛-inch thick. Using a fettuccine attachment (or roll up and slice thinly), create thin, long noodles.

Step 3

For the garlic butter pasta: Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, 4-5 minutes.

Step 4

Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the garlic and cook until lightly golden, about 2 minutes.

Step 5

Drain the pasta, reserving ¾ cup pasta water, and add the drained pasta and reserved pasta water to the skillet. Slowly add in the grated cheese, while stirring constantly, until completely incorporated, about 2 minutes more. Stir in the parsley and crushed red pepper, then adjust seasoning with salt.

Step 6

Divide between bowls and garnish with more grated Parmesan, then serve.