Fettuccine Alfredo
A three ingredient pasta dish.
Ingredients
Fresh Pasta
- 400 g Semola Rimacinata substitutions: 00 flour/AP flour
- 4 Large Eggs
- 1 tbsp Extra Virgin Olive Oil
- Water if needed to moisten the dough
Sauce
- 1 1/2 cups Grated Parmigiano
- 6 tbsp Unsalted Butter
- Reserved Pasta Water
Instructions
Fresh Pasta
- Dump your flour onto a kneading surface. Make a well in the center.
- Add the eggs and olive oil and mix with a fork.
- Once it is too hard to mix with a fork, switch to your hands and knead until you achieve a smooth ball. This can take about 5-10 mins.
- Cover in plastic wrap and let it rest for 30 mins.
- Using a hand rolling pasta machine or kitchenaid attachment, roll the pasta out into sheets. I go up to the #5 thickness. Make sure to sprinkle the surface and the pasta with flour so the pasta does not not stick together.
- Using the fettuccine cutting tool, run the sheets through the machine. Sprinkle generously with semolina so they don't stick together. Place on a baking sheet lined with a clean kitchen towel.
Assembly
- Bring water to a boil, salt the water once it comes to a boil. Add the pasta and cook to desired tenderness. About 4-5 mins. Reserve a cup of pasta water for the sauce.
- To a large serving bowl, add the butter cut into pieces. Add the hot pasta on top of the butter. Sprinkle with grated parmigiano and begin mixing and folding the pasta to emulsify the sauce. Add a small amount of pasta water at a time to create a creamy sauce that coats the pasta.
- Serve with more grated parmigiano on top and enjoy!