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Fresh Fettuccine Alfredo

Many people find the idea of making fresh pasta at home incredibly intimidating; however, it's really quite easy and extremely tasty. Pour yourself a glass of wine, add some grease to the 'ole elbows, and let's get to making some fettuccine alfredo! Did you know the traditional sauce isn't cream based?
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Prep Time 20 minutes
Cook Time 15 minutes
Dough Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 6 People
Calories 699 kcal

Equipment

  • Rolling Pin
  • Pasta Roller optional
  • Cheese Grater
  • Whisk

Ingredients
  

Pasta

  • 1.5 lb Flour ideally type 00
  • 1 large Egg
  • 3 Egg Yolks
  • 1 tbsp Salt

Alfredo Sauce

  • 4 oz Unsalted Butter
  • 6 oz Parmesan Cheese
  • Salt & Fresh Ground Pepper to taste

Instructions
 

Start the Pasta Dough

  • Create a pile of your flour on a large clean work surface and make a well in the center.
  • Add your egg and egg yolks to the center of the well and use a fork to beat the eggs together, slowly scooping a bit of flour every so often and mixing it through to thicken the yolks.
  • Once the mixture is very thick, use your hands to begin incorporating the rest of the flour into the mixture. Knead for at least 7 minutes until soft, hydrated, and smooth. If the dough is very sticky add a little more flour to the dough as you are kneading.
  • Wrap tightly in cling film and let rest in the refrigerator for at least 1 hour.

Make Your Noodles

  • Remove the pasta from the refrigerator and use a rolling pin to flatten the dough slightly, then roll it out into a long strip. Rotate the dough 90° and continue to roll it into a square or rectangular shape.
  • Fold the pasta like a brochure, into itself, in three folds and roll it out again. Repeat this three times.
  • Roll the pasta into a long rectangle and roll it very thin. You should be able to see your fingers through the pasta when it is rolled out.
  • Dust the pasta with four, roll it into a little log, and slice your fettuccine into half inch strips. Use your fingers to shake them out and unfurl them and dust the noodles generously with flour to stop them from sticking together.

Cook the Pasta

  • Bring a large pot of water to a rolling boil and add 1 tablespoon of salt.
  • Add your fresh pasta noodles and cook for just 2-3 minutes.
  • Strain your noodles and save about 1 cup of the pasta water for the sauce.

Make the Sauce

  • In the drained pot, add 1/2 cup of the reserved pasta water and turn the heat to medium low.
  • Add butter to the pasta water and whisk until homogenous. The sauce will NOT come together if you do not use the starchy pasta water.
  • Add cooked pasta into the butter sauce and stir to coat.
  • Add Parmesan cheese to the pasta and sauce and continue to stir the sauce through the pasta. As it melts, it will incorporate into the sauce and you will end up with a beautiful alfredo sauce.
  • If the sauce is thin or watery, continue to add more Parmesan until you have a thick creamy coating on all of the pasta.

Plate it Up and Enjoy

  • Add the pasta to a bowl or to a dish, crack some fresh pepper over the pasta then dust with more fresh grated Parmesan cheese and finally garnish with some fresh chopped Italian parsley. Serve with a delicious veg on the side!

Video

Nutrition

Calories: 699kcalCarbohydrates: 88gProtein: 24gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 183mgSodium: 1637mgPotassium: 173mgFiber: 3gSugar: 1gVitamin A: 861IUCalcium: 374mgIron: 6mg
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