Pasta Alfredo: Homemade Fettuccine with Parmesan Cream Sauce
Pasta Alfredo is the quintessential Italian pasta meal. On the surface, it is a simple fettuccine pasta in a creamy parmesan cheese sauce. Yet, the magic of this iconic Italian dish is in the quality of the ingredients, the techniques used and the care given to its preparation. Learn my secrets to perfect Pasta Alfredo and watch the video on how to make fresh pasta from scratch using a Kitchenaid and pasta attachments. Visit www.homemadeitaliancooking.com.
Prep Time 45minutes
Cook Time 15minutes
Total Time 1hour
Author Homemade Italian Cooking with Cara
3cupsall-purpose flouror 00 flour
1/2cupsemolina flouror double-milled semolina durum flour
1pound16 ounces fettuccine, homemade preferred or store-bought
Homemade Fettuccine Pasta:
In a stand mixer, mix flours and salt with the flat paddle. Mix eggs, egg yolks, and oil in a measuring cup with a pour lip. Slowly add egg mixture to flour on a low setting. Continue mixing until a ball starts to form. Change to dough hook and knead for 3 minutes. The dough will be shaggy and messy at this point.
Dump the dough on a floured board, and knead by hand for 5 more minutes or until the dough comes together and forms a smooth ball. Wrap dough in plastic wrap and let rest for 30 minutes.
Cut the pasta ball into 4 pieces. With one piece, flatten and stretch out the dough with the palm of your hand to a rectangle shape, about ½ thick.
Attach the pasta roller attachment to the Kitchenaid and put on setting 1.
Guide the dough all the way through the roller to create a longer, thinner sheet of pasta. Fold and run through again on setting number 2. Continuing putting the sheet of pasta through the roller until it is thin enough to see your hand behind the dough, or at least through settings 3 or 4. Refer to your Kitchen-Aid manual for tips on using the attachments.
Switch to the pasta cutter attachment and run the thin pasta sheet through the cutter to make long strands of pasta. Lay the pasta over a pasta drying rack or a stick/rod propped up on two chairs and covered with a kitchen towel. Keep the pasta strands separate and let them dry while you continue rolling out the rest of the pasta pieces.
The pasta is best used right away, or it can be nested in small portions on a baking sheet and frozen. Transfer to a ziplock bag and keep in the freezer for future use.
In a large saucepan over high heat, bring the cream and butter to a boil.
Reduce the heat to low and simmer for about 2 minutes.
Add 1 cup of the cheese and whisk until smooth, about 1 minute more.
Remove from the heat and season with salt, pepper and nutmeg. Try to time the sauce to be done at the same time the pasta is ready to toss.
Place a large, oven-safe pasta bowl in a cold oven and set the temperature to 200 degrees F. When the oven gets to temperature, the bowl should be warmed. Have the bowl warm and ready when the pasta is done.
Meanwhile, bring a large pot of water to a boil over high heat. Add 2 tablespoons salt to the boiling water.
Add the fresh pasta and cook for 2-3 minutes or until just tender. If using store-bought pasta, cook a la dente about 7 - 9 minutes.
Transfer the hot pasta to the warmed pasta bowl with a slotted spoon.
As with tradition, bring the warm bowl of pasta to the table. Pour the Alfredo sauce over the hot pasta and toss well. Add a handful more of grated cheese and keep tossing until all the pasta is well coated.