You have to make these Fettuccine noodles that are rolled out by hand and tossed in a delicious creamy authentic Alfredo sauce.
There are few things I enjoy more than making and eating homemade fettuccine noodles. Because making pasta is a bit of a labor of love I look forward to every single bite in dishes such as Homemade Pasta and Smoked Salmon and Pappardelle with Tomato Sauce.
Homemade fettuccine noodles are super simple to make, and I promise you’ll never look at store-bought noodles the same after you try it.
When I dine out at Italian restaurants I expect them to be making their pasta homemade as well as their sauces. Store-bought pasta is all well and good but when I’m eating out at restaurants they straight up need to be rolling it out by hand in the back!
I can guarantee if you were blindfolded and ate pre-made pasta along with these homemade fettuccine noodles you would immediately know the difference.
How To Make Homemade Fettuccine
Since I’m a bit of a traditionalist I’m all about making things as they were intended to be made but with a slight twist, like these fettuccine noodles.
Sure, I make some absolutely crazy super creative recipes at times but when it comes to the classic they need to be left alone, like making homemade fettuccine noodles. Regardless if you are making these fettuccine noodles or something else, it all starts in the same place.
Using quality ingredients is super important in pasta and semolina flour is exactly what you need to use when it comes to making any Italian style noodles, especially these fettuccine noodles.
It’s quite simply, the best! I add it to a clean surface and then mix in a little all-purpose flour and then make a well. You next want to add in some eggs to that well and use a fork to whisk it together just like scrambled eggs and then begin to slowly bring in the flours from the outside until combined.
I like to use a bench knife to scrape up the dough and help form it together, which in the end will give you more fettuccine noodles.
Kneading The Pasta Dough
The most important phase of the fettuccine noodles pasta dough making is kneading it. Knead for 5 to 7 minutes, sit down and then knead it for 5 to 7 more minutes. In the end, I usually knead pasta dough for 15 minutes.
You can knead it on the quick in a food processor or in one of those handy dandy mechanical pasta dough kneader thingy’s! Once it’s kneaded let it rest in the refrigerator for 30 minutes.
How To Roll It Out
When it comes to rolling out homemade pasta dough you can either do it by hand (which is my old favorite way of doing it, use a standing mixer with the pasta attachment, or my latest favorite and hand-crank machine.
There’s also fettuccine noodle attachments for both the mixer and hand crank! Divide the fettuccine noodles pasta dough into 4 large pieces and press them down with your hands a bit and generously dust each side with some flour.
Set your hand-crank machine to 0 (zero) which is the widest setting and run a flattened floured piece of pasta dough through 3 times. Stop and re-set the machine to 3 and then run the dough through 3 more times. You finish by re-setting it again to 6 and run it through 1 time for a perfectly rolled out sheet of homemade dough. Let it rest for 30 minutes before slicing them into 12” to 14” inch sheets.
How To Use The Fettuccine Attachment
Once your homemade dough is all rolled out and rested, simply slide on the fettuccine noodles pasta attachment along with the crank and roll each cut sheet of dough through and poof, you’ve got fettuccine noodles.
After you run a sheet of pasta dough through gently roll up the fettuccine noodles into little pasta balls and rest it for another 30 minutes on a sheet tray lined with parchment paper before boiling it.
How To Cook The Pasta
Cooking pasta, especially homemade is super easy. Bring a large pot of water to a rolling boil and add in enough salt for the water to taste like the ocean.
Place in your homemade noodles and gently stir while boiling for about 2 to 4 minutes or until they are floating at the top. Strain and serve the pasta!
How To Make A Homemade Alfredo Sauce
Alfredo Sauce is not what you might think it is. It is not a reduction of heavy whipping cream until it becomes this super thick creamy sauce. Yes, that is the easy more fattening version, but it is not classic in any way.
I know I always cook sauces until they are thick and to think alfredo sauce but that is just for reference to help you understand consistency. Alfredo sauce is also traditionally served with fettuccine noodles because they are so big and the alfredo sauce can stick to that big pasta noodle.
A homemade Alfredo sauce recipe is simply butter, grated Parmesan cheese, and a little leftover starchy pasta water, that’s it! Add some butter and parmesan to a bowl and then once the fettuccine noodles are done cooking immediately transfer them to the bowl, season with salt, add in a little pasta water and stir until coated and smooth.
The cheese in the alfredo sauce should be completely melted, just like in a mornay sauce, and once it is to that consistency then you are all done and ready to serve! I like to garnish the fettuccine noodles with alfredo sauce with fresh chopped parsley and a bit more shaved Parmesan cheese!
Some More Amazing Pasta Recipes
Be sure to check out one of my all-time favorite recipes
- Linguine Pasta with White Clam Sauce Recipe
- Homemade Pasta and Prosciutto
- Pappardelle with Puttanesca Sauce
- Homemade Pasta with Smoked Salmon
- Spaghetti Sauce
- Lasagna Bolognese
Homemade Fettuccine Pasta with Recipe for Alfredo Sauce
For the Homemade Pasta:
- 2 ½ cups of all-purpose flour
- 2 ½ cups of semolina flour
- 7 eggs
- cold water
For the Alfredo Sauce:
- 1 stick of unsalted butter cut up
- ¾ cup of finely grated Parmesan cheese
- ½ cup of leftover starchy pasta water
- sea salt to taste
- Add the flours onto a clean surface and then form a well.
- Add the eggs to the center of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.
- Once the egg and flour are combined used a pastry knife to scrape the surface to bring it all together to form a dough.
- Knead for 15 minutes before placing it in a plastic bag and resting in the refrigerator for 30 minutes.
- Remove the plastic from the dough and cut it into 4 equal size pieces.
- Lightly flour the dough pieces and press down with your hand. Run a piece of dough through the hand crank pasta maker on the 0 setting and run it through 3 times.
- Turn the crank to 3 and run it through 3 times. Change the setting to 6 and roll it out once and ten dust with flour on a clean surface.
- Cut the dough ever 12”-14” inches long, dust it with flour on both sides and then run it through the fettuccine attachment. Dust again with flour and form it into a small ball and place it on a sheet tray lined with parchment paper and rest it for 30 more minutes so that it dries out a bit.
- Boil in a large pot of boiling salted water for 2 to 4 minutes or until they boil. Strain and set aside.
- 10. In a large bowl add in the butter and parmesan cheese and immediately add in the hot noodles along with some pasta water and sea salt and mix until completely combined and smooth.
- 11. Serve with chopped parsley and shaved parmesan cheese.