Fettuccine Alfredo
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 type) | 400g |
| Semolina flour (for dusting) | to taste |
| Eggs | 4 |
| Butter | 80g |
| Parmigiano Reggiano DOP (grated) | 80g |
| Salt | to taste |
| Black pepper | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 500 |
| Fat | 25g |
| Saturated Fat | 15g |
| Carbohydrates | 55g |
| Fiber | 2g |
| Protein | 12g |
| Sodium | 600mg |
Instructions
To create the perfect Fettuccine Alfredo, the first step is to prepare the fresh egg pasta. Begin by sifting the all-purpose flour into a large bowl. You might want to reserve a little flour, as you may need to adjust the amount based on the consistency of your dough.
With your hands, start mixing the flour and eggs together, gently working the mixture until it forms a rough dough. Transfer it to a clean surface and begin kneading the dough. Continue kneading until it becomes smooth, elastic, and firm. If the dough feels too soft, you can add a little more flour, but if it seems too dry, add a few drops of water to achieve the desired consistency.
Once the dough reaches a smooth texture, shape it into a ball and wrap it in plastic wrap to rest for at least 30 minutes. Resting will help the gluten relax and make the dough easier to work with.
While the dough is resting, you can prepare the pasta machine. After 30 minutes, unwrap the dough and start feeding it through the pasta machine. Begin with the widest setting, then gradually reduce the thickness, passing the dough through several times until it reaches the penultimate setting. If you do not have a pasta machine, you can roll out the dough manually with a rolling pin. When using a rolling pin, make sure to roll the dough thin enough, so itโs just a few millimeters thick, and turn the dough occasionally to prevent it from sticking.
Once the dough is rolled out, cut it into 2 or 3 smaller sections, depending on the length of your sheets. Lightly dust the sheets with semolina flour to prevent sticking and allow the pasta to dry slightly before cutting.
To form the fettuccine, carefully fold each sheet into thirds, starting from the shorter end, being cautious not to press down too hard to avoid the layers sticking together. Once you have a neat roll, cut into slices about 4mm thick. Gently unroll the slices into individual fettuccine strands and arrange them into small nests for easy cooking.
Now, while the pasta cooks, which should take around 2-3 minutes in boiling salted water, start making the creamy sauce. In a large pan, melt butter over very low heat, being sure to watch it closely to prevent it from burning. Once melted, add a ladle of pasta cooking water. The starch in the water will help make the sauce creamy.
Once the fettuccine is cooked, use tongs to transfer it directly into the pan with the butter sauce. Add another ladle of pasta water and toss the pasta gently to coat it. Turn off the heat, and while the pasta is still warm, add the freshly grated Parmigiano Reggiano. Toss until the cheese is melted and the sauce becomes beautifully smooth and glossy. Season with salt and black pepper to taste, and give one final toss before serving.
Serve your Fettuccine Alfredo immediately, garnished with extra Parmigiano if desired. The result will be a rich, creamy pasta dish that is indulgent yet simpleโperfect for any occasion.
