1 c  Semolina flour

      1 c  All-purpose unbleached flour

      2    Eggs

           Olive oil
      1 ds Salt

      1 c  Butter or margarine

           - softened
           Grated Parmesan cheese
           Freshly ground black pepper
  Combine flours in large bowl. Mix well. Make well in center of flour and
  drop in eggs, 1 tablespoon oil and salt. Using fork, beat mixture into
  flour, working up to rim gradually and incorporating wet ingredients with
  flour thoroughly. If too dry, add a few drops of water. When combined,
  moisten hands with oil and work dough, kneading and folding about 10
  minutes until smooth and pliable. Continue kneading 5 minutes longer until
  dough is completely smooth. (Kneading, because of toughness of semolina
  flour, will be difficult, but keep going. Keep hands moistened with oil
  during kneading process to help stretch dough and make it pliable.) Form
  into ball, cover and let stand 10 minutes to rest. Process through pasta
  machine according to manufacturer's directions or roll very thin. Cut for
  fettuccine noodles. Use at once or allow to dry and store for future use.
  When ready to serve, drop fettuccine in boiling salted water and cook until
  fettuccine rises to surface, about 2 minutes. Quickly drain and place in
  warm bowl containing half of softened butter. Top with lumps of remaining
  butter and 1/3 to 1/2 cup cheese. Toss lightly, using fork and spoon, about
  2 minutes, until fettuccine is well coated and creamy sauce is formed.

  Serve sprinkled with pepper and additional grated cheese.
  Created by: Ristorante Alfredo alla Scrofa, Rome
  (C) 1992 The Los Angeles Times