Make the White Monster dough

• Pour 200 g of flour onto the counter and shape it into a mountain.
• Make a well in the center of the flour mountain.
• Pour 100 g of White Monster energy drink into the well.
• Slowly drag flour from the sides into the liquid with a fork until a consistent, shaggy mixture forms.

Knead and rest the dough

• Use a bench scraper to gather the shaggy dough.
• Knead and tame the dough into a nice ball shape.
• Place the dough ball in a bowl, cover it, and let it sit on the counter for 45 minutes to let the gluten rest.

Shape the spaghetti

• Cut the rested dough in half.
• Cut each half into walnut-sized pieces.
• Dust the pieces with semolina on the landing pad.
• Run the pieces through the pasta roller on setting 4 to make spaghetti.

Boil the pasta

• Bring a pot of water to a boil and add some White Monster to the water.
• Add the fresh spaghetti to the boiling water.
• Cook for 2 to 3 minutes, then remove the pasta and set it aside.

Make the parmesan and pepper sauce

• Warm a pan over the heat and add the black pepper.
• Toast the pepper until fragrant.
• Pour in a little of the pasta cooking water (the monster water) onto the pepper.
• Add 50 g of grated parmesan cheese and a tablespoon of butter.
• Emulsify everything together with the pasta until the sauce is creamy.

Plate and serve

• Toss the spaghetti in the monster parmesan pepper sauce.
• Plate the pasta quickly.
• Finish with a lick of butter and garnish as desired.