Chef Daniele Canella makes FRESH PASTA and the famous 'PICI CACIO E PEPE' pasta dish in ITALY 

it's not actually that easy to do it, the last bit when he's mixing the hot water with the cheese while putting/removing the pan from the heat in order to reach the right creamy consistency; it's very easy to screw up and let the cheese heat too much; look up for some video from Luciano Monosilio to avoid easy mistakes with cacio e pepe

Far too wet right now

Optimal ratio flour/water is about 2:1 (50 % of water). In the recipe water is 72%, too much!

Go have a cry