homemade fettuccine alfredo
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Homemade Fettuccine Pasta with Recipe for Alfredo Sauce

Learn how to make a classic Italian Homemade Fettuccine Noodles Pasta with Recipe for Alfredo Sauce that is amazingly delicious!
Course Main
Cuisine Italian
Prep Time 1 hour
Cook Time 5 minutes
1 hour 30 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

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

Instructions

  • 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 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 6and 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.

Notes

There will be plenty of fettuccine noodles leftover so you can either refrigerate for up to 2 days or freeze for up to 1 month.