Knead the dough then leave to rest covered by a dish towel for a ½ hour. Using a rolling pin, prepare a sheet that is not too thin, fold several times and cut into fettuccine of about 0.2 inch.

Leave to dry out arranging them, well exposed, on a tray containing a dish towel dusted with flour. Cook the fettuccine for only a few minutes in abundant lightly salted boiling water, drain and transfer to a pre-heated serving plate.

Cover with the Ricotta, sieved and mixed with 3-4 spoonfuls of oil and a little pasta cooking liquid. To taste, sprinkle also with freshly-ground pepper.

Mix and serve hot.