Fettuccine Alfredo - Basic Recipe
Votes: 9
Time: 1 hour 45 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
If you have a pasta machine, don't let it sit idle. It's time to treat your family to delicious, fresh homemade pasta! With this recipe, you'll learn how to make delicious fettuccine from scratch. Cut the dough into noodles, boil them, and toss with a velvety Alfredo sauce made from heavy cream, butter, and Parmesan. This sauce can also be used for quick store-bought fettuccine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pasta dough
- 3 cups of category 00 flour or unbleached premium flour + extra for working
- 1 teaspoon of salt
- 3 eggs + 2 yolks
- 1 tbsp extra-virgin olive oil + 1 tbsp
- 1 tbsp. water
- Cornmeal for dusting
Alfredo sauce
- 2 cups heavy cream
- 0.5 cups (110 g) unsalted butter, softened
- 1 tbsp. freshly grated parmesan
- Freshly ground black pepper
- Chopped fresh parsley, for serving
We recommend
Recipes with similar ingredients: fettuccine pasta, premium flour, unleavened dough, eggs, cream, Parmesan cheese
Cooking the dish according to the recipe:
- Pasta dough:
Combine the flour and salt; form a mound on a work surface and make a well in the center. Add the eggs, yolks, and 1 tablespoon of olive oil to the well and mix lightly with a fork. Gradually incorporate the flour using a circular motion. Start mixing with one hand and support the outside of the mound with the other. Continue incorporating all the flour until a ball forms. Knead, folding the dough until it is smooth and elastic, about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap it in plastic wrap; let it rest for about 30 minutes to allow the gluten to relax. - Divide the dough ball into small pieces, cover, and set aside any dough you're not using to prevent it from drying out. Form the dough into a rectangle and roll it through a pasta machine 2-3 times, using the widest roller spacing. Pull and stretch the dough sheet with your palm as it comes out of the rollers. Reduce the gap between the rollers and roll the dough again 2-3 times.
- Continue tightening the rollers and rolling until you have a sheet of dough about 0.5 cm thick. Keep in mind that pasta that is too thick will be sticky. Cut the long sheet into manageable 45 cm pieces. Now, using the fettuccine cutter, feed the sheets through the machine. Dust the noodles with flour and the baking sheet with cornmeal. Roll the strands into nests. Let dry for about 10 minutes before cooking.
- Alfredo sauce:
Heat the heavy cream over low heat in a deep skillet over medium heat. Add the butter and gently stir to melt. Sprinkle with the cheese and season with ground black pepper. In a large saucepan of plenty of boiling salted water, cook the pasta for 3 minutes. Quickly drain the pasta and add it to the skillet, tossing gently to coat. - Transfer the pasta to a warm serving bowl. Sprinkle with grated cheese and finely chopped parsley. Serve immediately.
Categories:
recipe / Comfort food / Dinner / Main courses / Pasta / Italian cuisine / Tyler Florence
Similar recipes
