How To Make Fettuccine Pasta

Fettuccine Alfredo

Fettuccine pasta topped with a creamy, delicious alfredo sauce cooked from scratch. There are some dishes that are very necessary to have in your recipe collection, and one of those has to be a fantastic Fettuccine alfredo recipe, which I will share with you today. This was one of the first things I taught my students when I started teaching culinary workshops for children some years ago. Almost every single youngster in the neighborhood is obsessed with alfredo sauce! It is so simple to create your own alfredo sauce that you will never go back to buying the canned type.

It is delicious!

I made a low-fat fettuccine alfredo recipe called Skinny Fettuccine Alfredo if you’re seeking for a lighter version of this classic dish.

Tossing the pasta with the homemade alfredo sauce allows the pasta to soak up the sauce completely, or spooning the sauce over hot, freshly cooked pasta is also a good option.

If you like your fettuccine alfredo to be a little more “saucy,” use less than one pound of pasta when mixing the sauce together (you may start with 12 ounces of fettuccine).

Tips for making PERFECT FETTUCCINE ALFREDO:

  1. Begin by heating a big pot of water to a rolling boil. Season the pasta by adding salt to the boiling water. Once the water comes to a boil, add the pasta and cook according to package directions. Cook the garlic and butter together for 1 to 2 minutes, or until the garlic has softened. Pour in the heavy cream and bring to a boil over medium-high heat for about 5 minutes, or until it thickens. Taste and season with salt and pepper to your liking. Half of the parmesan cheese should be added to the mixture and whisked thoroughly until smooth. Save a little of the pasta water. The pasta water has a strong taste and can be used to thin out the sauce if necessary. Toss the fettuccine pasta with the alfredo sauce and sprinkle with half of the parmesan Parmesan. After everything has been stirred, sprinkle the remaining parmesan cheese on top. Pour in a little pasta water if the sauce needs to be thinnerned
  2. If desired, garnish with parsley (Italian or otherwise)

This recipe for the ultimate handmade fettuccine alfredo is pinned on PINTEREST. It is created with cream, butter, parmesan cheese, and a hint of garlic. Course:Dinner Cuisine:Italian Fettuccine Alfredo is a type of pasta that is made with cream and parmesan cheese.

  • Fettuccine Pasta, 6 Tablespoons Butter, 1 Garlic Clove(minced), 1 1/2 cups Heavy Cream, 1/4 teaspoon Salt, 1 1/4 cup Shredded Parmesan Cheese, 1/4 teaspoon Pepper, 2 Tablespoons Italian Parsley(optional)
  • 1lbFettuccine Pasta, 6 Tablespoons Butter, 1 Garlic Clove(minced)
  • 1 1/2 cups Heavy Cream, 1/4 teaspoon Salt
  • 1 1/4 cup Shredded Parmesan Cheese, 1/4
  1. Fettuccine Pasta, 6 Tablespoons Butter, 1 Garlic Clove(minced), 1 1/2 cups Heavy Cream, 1/4 teaspoon Salt, 1 1/4 cup Shredded Parmesan Cheese, 1/4 teaspoon Pepper, 2 Tablespoons Italian Parsley(optional)
  2. 1lbFettuccine Pasta, 6 Tablespoons Butter, 1 Garlic Clove(minced)
  3. 1 1/2 cups Heavy Cream, 1/4 teaspoon Salt, 1 1/4 cup Shredded Parmesan Cheese, 1/4
  • Make use of authentic parmesan cheese that has been chilled
  • Using less than 1 lb. of fettuccine pasta will make it more “saucy,” so feel free to experiment. Spaghetti water that has been saved can be used to thicken up pasta sauce.

The handmade alfredo sauce and fettuccini pasta are sure to be a hit with you. Friends, I wish you all the best in the kitchen!

Homemade Pasta

Discover how to make homemade pasta at home! This four-ingredient handmade pasta recipe is simple to prepare and consistently produces chewy, tasty noodles every time. This handmade spaghetti dish has quickly become one of our favorite culinary projects. Recently, Jack and I have been spending even more time in the kitchen than normal, experimenting with bread, baked products, and even okonomiyaki (Japanese pancakes). However, handmade pasta remains a favorite of ours. Together, you’ll have a lot of fun putting this dish together because it only takes a few simple ingredients.

We make our own fresh pasta at home, and my homemade pasta recipe calls for the pasta maker attachment for the KitchenAid Stand Mixer, which is what we use to roll out our pasta dough.

You may also use a standard pasta maker to roll out this pasta dough, following the manufacturer’s directions.

I hope you will give this dish a try, no matter how you prepare it. Cooking with someone you care about is a simple and enjoyable way to spend an hour in the kitchen together, plus you get to eat a large plate of chewy noodles with a perfect al dente bite at the end of the process.

Homemade Pasta Recipe Ingredients

Make wonderful fresh pasta at home with only four ingredients, all of which are likely to be found in your pantry or refrigerator already:

  • Pasta produced using all-purpose flour has proven me incorrect in the past. I used to believe that you required 00 flour or semolina flour to make excellent fresh pasta, but this handmade pasta recipe has shown me wrong. Regular all-purpose flour produces chewy, bouncy noodles every time it is used in this recipe. Eggs– The most important element in the dough, since they provide richness and moisture. Olive oil– A few drops of olive oil, together with the eggs, moistens the dough and aids in its cohesiveness. For the finest flavor, salt should be added to both the dough and the pasta water.

The whole recipe, including measurements, may be seen below.

How to Make Pasta

Are you interested in learning how to make pasta? Check out this step-by-step tutorial first, and then scroll down to the bottom of this article to see the entire recipe! Create a nest of flour on a clean work area by sprinkling it about. Add the other ingredients to the center of the pan and gently break the eggs with a fork to combine them. Make every effort to preserve the flour walls as intact as possible! After that, carefully incorporate the flour into the mixture with your hands. Maintain your efforts to bring the dough together into a shaggy ball.

  1. Although the dough will seem dry at first, persevere and the dough will come together.
  2. To avoid the dough becoming too sticky, sprinkle more flour onto your work surface.
  3. Allow the dough to rest at room temperature for 30 minutes before using it.
  4. One should be carefully flattened into an oval disk using a rolling pin or your fingertips.
  5. Before moving on to the next stage, I put the dough through the pasta machine three times on this setting before continuing.
  6. After that, you may fold the dough.
  7. This step is largely optional, but it will make the final pasta sheet more rectangular, which will result in longer strands of spaghetti when you are through.
  8. Simply put the dough flat on a work surface and fold both short ends in to meet in the middle.
  9. After you’ve folded the dough in half, roll it out to the thickness you choose.
  10. I use a KitchenAid attachment to do this.
  11. Each time you are finished with a piece of dough, place one half of it on a baking sheet that has been lightly dusted.

Also sprinkle flour on top of the dish! Finally, prepare the pasta by cutting it and boiling it. Pasta sheets should be run through the pasta cutter attachment of your choice. For 1 minute, cook the noodles in a saucepan of boiling salted water, then drain and serve!

Homemade Pasta Serving Suggestions

For those of you who have never tried fresh pasta before, you are in for a real treat! Its chewy, bouncy texture, as well as its rich flavor, distinguish it from the dry pasta available at the grocery store. In fact, these noodles are so delicious that we normally offer them in their most basic form. With marinara sauce, pesto, home-made Alfredo sauce, or just olive oil and vegan Parmesan or Parmesan cheese, they’re quite delicious. Of course, they’re also delectable in bigger pasta meals like rigatoni.

  • Tagliatelle with Asparagus and Peas
  • Spaghetti Aglio e Olio
  • Fettuccine Alfredo
  • Pesto Pasta
  • Tagliatelle with Asparagus and Peas Pasta with Roasted Vegetables
  • Linguine with Lemon and Tomatoes
  • Garlic Herb Mushroom Pasta
  • Linguine with Lemon and Tomatoes

More of my favorite pasta recipes may be found here.

Homemade Pasta

Preparation time: 30 minutes 30 minutes of resting time Serves 3 to 4 people Made from scratch, this fresh handmade pasta is incredibly tasty and simple to prepare! Make a simple dish out of it by tossing it with olive oil and Parmesan cheese, or use it into your favorite pasta dishes.

  • To construct a nest out of the flour, spread it out on a clean work area. To make the middle of the cake, place the eggs, olive oil, and salt in the center and gently break up the eggs with a fork, trying to keep the flour walls as intact as possible. To integrate the flour, gently press it into the batter with your hands. Working with your hands, bring the dough together into a shaggy ball. Knead the dough for 8 to 10 minutes until it is elastic. Although the dough will seem dry at first, persevere and the dough will come together. Initially, it may not appear as though the dough will come together, but after 8-10 minutes of kneading, the dough should become cohesive and smooth. To integrate a small amount of water if the dough is still too dry, sprinkle a small amount of water over your fingertips and work it in. If the mixture becomes too sticky, sprinkle extra flour onto your work surface. Make a ball out of the dough and cover it tightly in plastic wrap, then let it aside at room temperature for 30 minutes. Set aside 2 big baking sheets dusted with flour for later use. Using a sharp knife, cut the dough into four pieces. Gently flatten one into an oval disk using your hands. Place dough in the Pasta Roller Attachment and roll it out. the first three times on level 1 (the most expansive setting)
  • Place the dough piece on a counter or work surface to be worked on. Then fold both short ends in to meet in the center, then fold the dough in half to make a rectangle (as seen in the photograph above)
  • Feed the dough through the pasta roller three times on level 2, three times on level 3, and once on each of levels 4, 5, and 6 of the pasta roller. Half of the pasta sheet should be placed on the prepared baking sheet and sprinkled with flour before folding the other half on top of the first half. More flour should be sprinkled on top of the second half. Every side of the pasta should be floured to ensure that the final spaghetti noodles do not adhere to one another. Repeat the process with the remaining dough. Feed the pasta sheets through thePasta Cutter Attachment to cut them into shapes (pictured is the fettuccine cutter). Repeat the process with the remaining dough. Cook the pasta for 1 to 2 minutes in a saucepan of salted boiling water
  • Drain.

Fresh pasta may be kept in the refrigerator for up to 2 days if it is tightly wrapped in plastic wrap. borrowed from the website Serious Eats

Cozy Up With This Creamy Fettuccine Alfredo

Alfredo sauce is one of the most basic and delicious pasta dishes you’ll ever come across—yet it couldn’t be much simpler to create! Our recipe is a touch out of the ordinary (it calls for heavy cream), but it’s just as simple to make as the rest of them. In fact, it’s so simple that you can learn it by heart! This delectable sauce may be made with only half a cup of butter, half a cup of cheese, and half a cup of cream. (There’s also some pasta water in there, but that’s not really necessary.) What is Fettuccine Alfredo, and how does it taste?

  • In the beginning, the sauce was made entirely of butter, parmesan, and pasta water, with no other ingredients.
  • A lot of people add cream, a lot of people add extra cheese and spices, and a lot of people add meat or fish.
  • It’s no surprise that the most popular Alfredo dishes are shrimp Alfredo and chicken alfredo, both of which are delectable and hearty variations of the original.
  • Alternatively, if you’re looking for something a little lighter, consider tossing halved grape tomatoes and fresh spinach into the heated pasta just before serving.
  • Cooking your pasta over low heat, stirring occasionally, is the best method for reheating it.
  • Editor’s note: On September 10, 2021, the introduction to this recipe was revised to offer further information on the dish.
  • Please share your experience with us in the comments box below!

1lb.fettuccine a half-cup of thick cream 1/2 cup (1 stick) melted butter 1/2 cup freshly grated Parmesan cheese, plus a little extra for sprinkling peppercorns that have been freshly ground 2 tablespoons finely chopped parsley

  1. Cook the pasta according to package directions in a large pot of boiling salted water until al dente. Drain the pasta, reserving approximately 1 cup of the cooking water
  2. In the meantime, heat the cream and butter in a large pan over medium heat. Cook until the butter has melted and the cream has started to bubble. Season with salt and pepper after whisking in the Parmesan. Allow the sauce to boil for 1 to 2 minutes to thicken a bit. Even though the sauce will still be thin, it will thicken further as it cools and as the pasta is added. Toss in the cooked pasta until it is well coated with the sauce. If the sauce becomes too thick, thin it up with a tablespoon at a time of the leftover pasta water. Garnish with parsley and serve soon after preparation.

Ethan Calabrese is an American actor and director. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Former Food Director, Lauren Miyashiro is a contributing recipe creator at Delish as well as a former Food Director for the company. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

See also:  What To Do With Pasta

This Summery Zucchini Fettuccine Starts With Hand-Made Pasta

Hand-cutting the dough is an option. Using all-purpose flour, lightly dust the pasta sheet and fold it in half, then lightly dust the top-fold with flour and fold it in half again. Cut the dough into 1/2-inch strips to make the fettuccine noodles. Toss the noodles with your hands to separate and unfold them, adding more flour if required to keep them from sticking. Set aside, covered with plastic wrap, and proceed to cut the remaining pasta dough until it is finished. Make sure all of the strands are the same thickness so that they cook in the same amount of time.

  • to use a machine to cut dough Attach the selected cutter to your device and pass it through the machine according to the manufacturer’s instructions.
  • Place the dough pieces on a baking sheet covered with plastic wrap and finish cutting the remaining dough pieces.
  • You’ve mastered the art of making fresh pasta from scratch!
  • Take note that it asks for 1 pound of dry pasta, which is the equal of 1 1/2 pounds of fresh spaghetti in this recipe.
  • Fresh pasta cooks considerably more quickly than dried spaghetti, so you’ll want to have your sauce almost completely prepared before you put the pasta in the boiling water.

11. Heat the water and prep your ingredients

Make the sauce by first boiling a big pot of water for the pasta, then draining the water and setting it aside. Cooking your sauce ingredients as the pan is heating up is a good idea since they come together so rapidly in the pan and you need them all ready to go when you put on the heat. The preparation time includes slicing zucchini, zesting lemon, finely cutting garlic, and chopping herbs like parsley and mint.

12. Saute aromatics in the oil

After that, heat about 1/4 cup olive oil in a large pan over medium heat until shimmering.

Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add the lemon zest and cook, stirring a few times, until fragrant, about 1 minute.

13. Add shredded zucchini to the pan

Cook, turning periodically, until the vegetables are soft, seasoning with salt and pepper along the way if necessary.

14. Meanwhile, add salt to the pot of boiling water

I’m not going to tell you how much salt there is in there. It is dependent on the size of your pot, where you obtained the water, and the type of salt you are using. I will, however, offer you the following piece of advice: Taste the water after you’ve added salt to it. As long as it tastes like the sea, you’re in fine shape. If it tastes “a little salty,” you should increase the amount of salt you use. When I provide this counsel, many individuals object with the retort “but it’s hot!?” “Yes,” I respond, “but you’ve hadtea, haven’t you?” they ask.

15. When the salted water returns to a boil, drop in the pasta and cook for 3 to 5 minutes

It should be stirred every now and again. The cooking time is somewhat dependent on how long you’ve let the pasta to sit, so you’ll have to put your confidence in your own judgment here. Take a noodle out of the boiling water after 3 minutes, taste it, and determine whether you want it more cooked. Keep in mind that when you add it to the sauce, it will continue to simmer for a little longer. Drain all except 1/2 cup of the pasta boiling water and set it aside. The most effective approach to save pasta water is to pour it into a glass measuring cup or coffee mug and set it aside.

16. Bring it all together

Stir in the freshly drained pasta and zucchini until well combined, then stir in a cup of ricotta cheese until well combined once more. Adjust the sauce with the pasta boiling water in 2-tablespoon increments, tossing the noodles until they are glossy and excellent in appearance and flavor. Kat Boytsova designed the food styling for this photo by Emma Fishman. If desired, garnish with more ricotta, herbs, or Parmesan cheese sprinkled over top before serving. Even a squeeze of lemon juice from the lemons you zested wouldn’t hurt.

To Die For Fettuccine Alfredo

The recipe for this alfredo sauce has been in our family for almost two years, and I wanted to share a tip with you all. In order to make the sauce lovely and creamy, mix a little cornstarch into your shredded cheese and pour some fresh lemon juice into the sauce as you are adding your cheese. This will make the sauce nice and creamy. We enjoy this dish, but we like to make it a bit different by adding freshly minced garlic and a little asiago cheese to it in addition to the romano and parmesan.

Most helpful critical review

Very buttery! I think half the butter would have worked fine. But I am also a picky alfredo sauce eater, so others may think it was wonderful. 2211 Ratings

  • Five-star ratings: 1664
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  • One-star ratings: 39

The recipe for this alfredo sauce has been in our family for almost two years, and I wanted to share a tip with you all. In order to make the sauce lovely and creamy, mix a little cornstarch into your shredded cheese and pour some fresh lemon juice into the sauce as you are adding your cheese. This will make the sauce nice and creamy. We enjoy this dish, but we like to make it a bit different by adding freshly minced garlic and a little asiago cheese to it in addition to the romano and parmesan.

This sauce was a tremendous hit at a dinner party I hosted, although I did make a few tweaks to make it even more delicious.

  1. I minced some garlic and sautéed it in a little amount of butter on a low heat for a couple of minutes before adding the cream.
  2. The sauce will thicken to the desired consistency as a result.
  3. I had tried some of the sauce from the pan and found it to be far too salty.
  4. The only thing that sprang to me was that I had forgotten to use unsalted butter, which was not stated in the recipe.
  5. I’m sure a lot of the salty flavor came from the cheese, but Romano and Parmesan are two of the best cheeses you can get your hands on.
  6. I increased the portions to serve 12 people, which resulted in the use of 4 sticks of butter.

I picked this recipe since it received the most positive feedback.

  • and it is, in fact, really, extremely good.
  • I recommend making the sauce according to the recipe’s scale, but making the amount of pasta according to the package or label of the pasta you want to use.
  • Also, make sure to keep an eye on the sauce at all times and stir it frequently because the sauce has a tendency to cling to the bottom and curdle.
  • I’ve tried making it using margarine and half-and-half to save calories, but it doesn’t come out nearly as good as it should.
  • Despite the fact that my husband is fascinated with alfredo, he believes this is the finest he’s ever tasted.
  • Very easy recipe, and I appreciate that all of the ingredients are readily available and that it does not call for the use of an egg!
  • As a reminder, this is an actual Italian (Olive Garden is NOT Italian) recipe for Fettuccine Alfredo, and as such, there is no garlic in this dish.
  • I did not leave it out by mistake, and I am not making the food in an inefficient manner.

Erin Pretty nice – pretty close to Olive Garden in terms of flavor.

  1. The fact that this dish does not contain any eggs is the best part, aside from the flavor.
  2. Even if you have leftovers and the butter has separated, simply add extra cream before heating and stirring after heating – it will taste exactly the same as it did when it was freshly prepared.
  3. As a once-in-a-while treat, this is fantastic.
  4. My husband and I travel every April, and when we did this last year, we were staying just a few feet away from this city’s iconic restaurant, so of course we had to stop in and try their famous meal.
  5. When they make an excellent Caesar salad, they massage a sliced garlic bulb inside the pasta dish, but they don’t do that.
  6. Otherwise, the sauce will thicken quickly.
  7. Very filling and delicious.
  8. I’ve even made it by mistake using half-and-half and it worked out perfectly, and it was even re-heatable after that.

It lives up to its billing!

  1. It’s truly a culinary masterpiece.
  2. Penne Rigate with shrimp, scallops, and crab are delicious when served with this sauce!
  3. They declared it to be superior to their favorite seafood place!
  4. I suppose half of the butter would have sufficed in this case.

Homemade Fettuccine Alfredo

Preparation/Total Time: 20 minutes

Makes

a total of 2 servings This simple Alfredo sauce is creamy and cozy, and it coats the fettuccine noodles in a delicious way. This dish is delicious as is, but I like to jazz it up by sautéing sliced fresh mushrooms and black olives in butter and garlic before adding them to the mix. • Jo Gray, a resident of Park City, Montana Photo courtesy of Taste of Home of Homemade Fettuccine Alfredo Recipe.

Ingredients

  • 4-ounce uncooked fettuccine
  • 3 tablespoons butter
  • 1-cup heavy whipping cream
  • 1/4 cup plus 2 teaspoons grated Parmesan cheese, divided
  • 4 ounces uncooked fettuccine 1/4 cup grated Romano cheese
  • 1 big egg yolk, gently beaten
  • 1/8 teaspoon salt
  • 1/4 cup grated Romano cheese Optional: a dash of each pepper and grated nutmeg
  • Finely minced fresh parsley

Directions

  1. To prepare the fettuccine, follow the package guidelines. Meanwhile, melt the butter in a skillet over medium heat until it is completely melted. Combine the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper, and nutmeg in a large mixing bowl until well combined. Cook, stirring constantly, over medium heat until a thermometer registers 160°. (do not boil). Drain the fettuccine and combine it with the Alfredo sauce and the remaining Parmesan cheese in a large mixing bowl. Sprinkle with parsley, if preferred, before serving.

Nutrition Facts

1 cup has 907 calories, 73 grams of fat (45 grams of saturated fat), 290 milligrams of cholesterol, 835 milligrams of sodium, 45 grams of carbohydrates (5 grams of sugars, 2 grams of fiber), and 23 grams of protein.

Homemade Pasta

It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. My favorite handmade pasta recipe has only four ingredients and can be cooked by hand, in a stand mixer, or in a food processor. In addition, there are instructions on how to roll out your pasta by hand or using a pasta maker. It seems like I’ve had an uncontrollable obsession with handmade pasta recently. And, oh my god, you guys, I am in love with it to the extreme. When Barclay and I returned from our trip to the Amalfi Coast last spring, we were certain that we wanted to make more authentic Italian food from scratch in our own small kitchen at home.

  1. Consequently, this spring, Barclay set his eyes on making handmade mozzarella (more on that to come), while I returned home eager to plunge into the realm of homemade pastas, gnocchi, and breads of all types (more on that to come).
  2. It turns out that making handmade pasta is even more enjoyable — as well as simple, tasty, and entertaining — than I had anticipated!
  3. It takes less than 5 minutes to prepare the dough if you have a food processor, which is highly recommended.
  4. For those who prefer to roll out pasta by hand, I’ve provided instructions below on how to do it with a stand mixer and a rolling pin as well.) I’ve also had a lot of fun experimenting with different types of pasta flour and determining which ones I prefer for particular situations.
  5. However, we’ve really just been enjoying some delicious fresh spaghetti.
  6. And it has immediately raised the quality of several of our favorite pasta dishes by several notches.
  7. On a Friday night, I’m inviting a group of girls over to share a bottle of rosé as we make a batch of handmade pasta together.
  8. Surprise friends and neighbors with a tupperware full of adorable little fresh pasta nests as presents, or make them yourself.
  9. And if you’re a lover of very fantastic pasta, I have a feeling this may become one of your new favorite things as well.
  10. I’ve attempted to provide a variety of approaches and alternatives that may be used with whatever you happen to have in your kitchen.

If you want to make handmade pasta, please experiment and find the way that works best for you – and please report back if you succeed! I’d be interested in hearing how things turn out.

Homemade Pasta Recipe | 1-Minute Video

Okay, before we get into the details of the recipe, here are a few crucial points to remember about the pasta components you will need to produce 1 pound of classic handmade egg pasta:

  • Flour: I truly enjoy making my own handmade pasta with “00” flour, which produces the silkiest spaghetti possible. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which makes the pasta a little more robust and helps the sauce adhere to the pasta a little more effectively. That being said, any of the three flours listed below (or a mix of them) will work with this recipe:
  • “00” flour: This is my personal favorite since it gives the dough an additional smooth feel
  • Semolina flour: This is a heartier flour that can help the pasta cling to the sauce more effectively. (Semolina is also my favorite flour to use as a dusting on the cutting board and pasta while you are in the process of rolling out the dough. All-purpose flour: If this is the only flour you have on hand, it will also work rather well.
  • Eggs: This recipe asks for four big eggs, which are not hard boiled. Also useful for moistening the dough is olive oil (extra virgin). (If the dough is still too dry, you may add a few tablespoons of water to moisten it more.)
  • A teaspoon of fine sea salt will be added to the recipe as well as a pinch more to the pasta water as it is being cooked.
See also:  How To Cook Frozen Fresh Pasta

Homemade Pasta Equipment:

I’ve provided step-by-step directions for making handmade pasta entirely by hand in the section below. Alternatively, if you happen to own a food processor (which is my preferred technique) or a stand mixer, you can save yourself some time as well. In terms of rolling out the spaghetti, you can do so by hand if you want to save time (with a rolling pin and a knife). Alternatively, you may also consider investing in a:

  • Pasta maker: I acquired the Atlas 150pasta maker, which I really adore and would highly suggest. Alternatively, if you happen to possess a KitchenAid stand mixer, its pasta roller attachment will work just as well
  • Pasta drying rack: This is optional, but it is quite useful (and attractive!). I chose this wooden pasta drying rack, which I just adore

How To Make Pasta In A Food Processor:

This is my fave method of preparing handmade pasta since it is the quickest and most straightforward! Simply place all four ingredients in the bowl of a food processor and pulse until smooth (fitted with the normal blade attachment). In a food processor, pulse for approximately 10 seconds, or until the mixture achieves a crumbly texture (see above). Remove the dough from the bowl and pat it into a ball with your hands before transferring it to a lightly floured cutting board to rest. Make sure the dough is smooth and elastic by kneading it for 1-2 minutes.

Use right away or store in the refrigerator for up to 1 day.

How To Make Pasta In A Stand Mixer:

Another super-simple technique is (especially convenient if you are also going to be using a stand mixerroller attachmentto roll out the pasta dough). Simply place all of your ingredients in the bowl of a stand mixer and blend until smooth. On low speed, mix and knead the dough for 8-10 minutes, or until it is smooth and elastic, with the dough hook until it is smooth and elastic. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the mixture appears to be too moist or sticky, simply add a little more flour; nonetheless, you want the dough to be rather dry.) Form the dough into a ball with your hands, cover it securely in plastic wrap, and allow it to rest at room temperature for 30 minutes before using it as directed.

How To Make Pasta By Hand:

It’s not a problem if you don’t have a food processor or stand mixer. Make a pile of flour on a big chopping board and set it aside. Then, using your fingers or a spoon, make a well in the center of the flour mound that is about an inch deep (kind of like a volcano). Place the eggs in the center of the well and cover with plastic wrap. On top of the eggs, sprinkle with salt and drizzle with olive oil to finish. To begin whisking the eggs, start with a fork. As soon as they are incorporated, begin gradually whisking in part of the surrounding flour, gradually adding more and more until the egg mixture is nicely thickened (about 5 minutes).

Then, using your hands, fold the remainder of the dough into the first until everything is well incorporated.

You can add an extra tablespoon or two of water if the dough appears to be too dry; nevertheless, you want the dough to be rather dry.

Form the dough into a ball with your hands, cover it securely in plastic wrap, and allow it to rest at room temperature for 30 minutes before using it as directed. Use right away or store in the refrigerator for up to 1 day.

How To Roll Fresh Pasta With A Pasta Maker:

As soon as you have finished resting the dough for 30 minutes and it is ready to use, take it from the plastic wrap and place it on a cutting board again. Take your knife and cut the dough into four equal wedges, similar to pie-slicing. Set one wedge away and immediately wrap the remaining three in plastic wrap again to keep them from drying out while they bake. To prepare the cutting board (or big baking sheet), generously sprinkle it with flour and lay it aside. Shape the dough wedge into an oval-shaped flat disc with your hands, using your fingers.

  1. In my pasta maker, this is the first setting on the dial.) Once the sheet has been removed, fold it in thirds, much like you would fold a piece of paper to fit it into an envelope, to make it more compact.
  2. Once the dough has been sent through the rollers a few times, progressively lower the settings one at a time, until the pasta has reached the thickness you wish.
  3. If your dough sheet becomes too lengthy to handle, just cut it in half using a knife to make it manageable again.
  4. Then, put the cutter attachment to your pasta machine and begin cooking!
  5. Fill your pasta maker with your preferred form of pasta by feeding the sheet through the attachment.
  6. Repeat the process with the remainder of the pasta dough.

How To Roll Fresh Pasta With A Stand Mixer:

The procedure for making pasta using a stand mixer is nearly identical to that for making pasta with a traditional pasta maker. (Besides the fact that it’s less difficult because you don’t have to use one hand to spin the machine!) Connect the pasta roller attachment to your stand mixer in a few simple steps. To widen the adjustment knob, turn it all the way to the left. Then, following the directions above, form and feed the pasta dough through the roller until it reaches the appropriate thinness, lightly flouring the pasta as you go to keep it from sticking to the roller.

Once you’ve finished with the roller attachment, you may connect the cutter attachment of your choosing.

Feed the dough through the cutter until it is completely cut through. To finish drying, either transfer the cut pasta to a drying rack or swirl it into little pasta “nests” and place them on a floured surface to dry for 30 minutes. Repeat the process with the remainder of the pasta dough.

How To Roll Fresh Pasta By Hand:

To roll out your pasta by hand, form one wedge into an oval-shaped flat disc, as described above. Repeat the process with the remaining wedges. Transfer the disc to a cutting board and roll out the dough with a rolling pin until it reaches the required thickness (usually between 1-2 mm thick), adding additional flour to the cutting board as needed to keep the dough from sticking. In general, if you gently raise the dough up, you should be able to see your hand through it, which indicates that the dough is sufficiently thick.

Using a little additional flour, sprinkle each part of the pie.

Repeat with the remaining portions (see above).

To finish drying, either transfer the cut pasta to a drying rack or swirl it into little pasta “nests” and place them on a floured surface to dry for 30 minutes.

How To Cook Fresh Pasta:

Using a big stockpot of liberally salted water, bring to a rolling boil over high heat while you prepare the fresh pasta. Add in the new pasta and immediately begin to gently mix it in order to prevent the noodles from sticking together. Cook the pasta until it is al dente, maybe another minute or so. (Be sure to keep an eye on it because fresh pasta cooks more faster than dry spaghetti!) After that, drain the fresh pasta and use it right away. It is important to note that the cooking time for fresh pasta will be totally dependent on the thickness of the pasta; thus, it is important to check the pasta often to ensure that it has reached the right al dente texture.

How To Store Fresh Pasta:

Ensure that the pasta is allowed to air out on a drying rack or on a baking sheet for at least 30 minutes before using it (or up to 2 hours). Fill a large airtight jar with the mixture and store in the refrigerator for up to 2 days or the freezer for up to 2 weeks. In order to use frozen fresh pasta, place it in the refrigerator to defrost for at least 4-6 hours before continuing with the recipe as usual.

Recipes To Make With Fresh Pasta:

Now comes the fun part: figuring out what to do with your beautiful batch of fresh pasta! Please feel free to peruse our whole pasta library right here on the site, but I’ve included a few of my personal favorites below.

  • Cacio e Pepe (shown above)
  • Pasta Carbonara
  • Pasta Marinara
  • Pasta Arrabbiata
  • Pasta Aglio e Olio
  • Fettuccine Alfredo
  • Cacio e Pepe (shown above)
  • Cacio e Pepe (

Description

Easy to prepare by hand, in a stand mixer, or in a food processor, this 4-ingredient handmade pasta dish is a family favorite. See the suggestions above for instructions on how to roll out the pasta by hand, using an apasta maker, or with a stand mixer.

How To Make Pasta In A Food Processor:

  1. Place all of the ingredients in the bowl of a food processor fitted with the standard blade attachment. Process until smooth. Pulse the mixture for about 10 seconds, or until it achieves a crumbly texture (as shown in the photographs above)
  2. Remove the dough from the bowl and shape it into a ball with your hands, then transfer the dough to a lightly floured cutting board. Make sure the dough is smooth and elastic by kneading it for 1-2 minutes. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the mixture appears to be too moist or sticky, simply add a little more flour
  3. Nonetheless, you want the dough to be rather dry.)
  4. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

How To Make Pasta In A Stand Mixer:

  1. All of the ingredients should be combined in the bowl of a stand mixer fitted with the dough hook. Knead the dough on a low speed for 8-10 minutes, or until it is smooth and elastic, depending on your preference. (If the dough appears to be too dry, a tablespoon or two of water can be added to it.) If the dough appears to be too moist or sticky, simply add more flour
  2. Nonetheless, you want the dough to be rather dry.)
  3. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away

How To Make Pasta By Hand:

  1. Make a pile of flour on a big chopping board and set it aside. Make a well in the midst of the flour mound with your fingers or a spoon, making sure it is a fair size (kind of like a volcano). Place the eggs in the center of the well and cover with plastic wrap. Sprinkle the salt and sprinkle the olive oil on top of the eggs and whisk them together with a fork until they are well blended. Afterwards, continue to gradually whisk in part of the surrounding flour into the egg mixture, gradually increasing the amount of flour used until the egg mixture is lovely and thick. It’s okay if a few eggs accidently slip out
  2. Simply use your hands or a bench scraper to gently remove them back into the bowl. Fold in the remainder of the dough with your hands until the dough forms a loose ball of dough. Knead the dough for approximately 10 minutes, or until it is smooth and elastic, putting some more flour on the cutting board if necessary to prevent sticking or if the dough appears to be too moist or sticky at any point throughout the process. In addition, if the dough appears to be too dry, you can add an additional tablespoon or two of water
  3. Nonetheless, the dough should be reasonably dry.)
  4. Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from spreading. Allow the dough to rest at room temperature for 30 minutes before using it. Use right away or store in the refrigerator for up to 1 day. You may either roll out the pasta dough by hand or use a pasta maker to cut it into the shape you choose (see notes above). Using a big pot of well salted boiling water, cook the pasta until it is al dente, which will take anywhere between 1 and 5 minutes depending on the thickness of your spaghetti. Drain the water and use it right away
See also:  What Pasta Goes With Pesto

Notes

Flour: As previously stated in the blog article, I make handmade pasta with “00” flour the majority of the time since it produces the silkiest pasta. In contrast, if I’m cooking a sauce that needs to be a little heartier, I’ll use half “00” flour and half semolina flour, which results in pasta that is a little more firm and also helps the sauce adhere more effectively to the pasta.

Having said that, any of the three flour alternatives stated above will be satisfactory. A post published on May 15, 2019 by Ali

Fettuccine Alfredo

Bring a saucepan of water to a boil, and while the pasta is boiling, whisk together the white sauce. It’s really that simple to whip up a hearty and filling meal in only 25 minutes. Find out why this top-rated dish is a popular among home cooks by making it for yourself tonight.

Ingredients

  • Uncooked fettuccine
  • 1/2 cup melted butter, divided into bits
  • 1/2 cup heavy whipped cream
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon black or white pepper
  • Fresh parsley
  • 8 ounces uncooked fettuccine

Steps

  • 3While the fettuccine is cooking and draining, prepare the sauce in a 10-inch pan by melting the butter and whisking the cream together over medium heat, stirring regularly, until the butter is melted and the mixture begins to boil. Reduce heat to low and continue to cook, uncovered, for 6 minutes, stirring often, until somewhat thickened (about 6 minutes). Remove the pan from the heat. 3 Add the cheese, salt, and pepper and mix well. Toss the fettuccine with the sauce in a large mixing basin until completely coated. Add a sprinkle of parsley

Tips from the Betty Crocker Kitchens

  • 1. Toss the spaghetti with a chiffonade of fresh basil made by rolling three big sweet basil leaves into a cylinder and sprinkling it on top. then thinly slice crosswise into shreds to finish off
  • Tip 2While a conventional, rich Alfredo is typically served as a first course, it may be converted into a robust main meal by adding sautéed shrimp, grilled and sliced chicken, cubed smoky ham, and/or steamed vegetables. 3rd tip: Invest in a big block of Parmesan, Romano, or Asiago cheese. Using a vegetable peeler, shave it into ultra-thin pieces to sprinkle over the spaghetti
  • Tip 4Instead of fettuccini, try linguine, or substitute your favorite gluten-free pasta if you want.

Nutrition

580 calories, 41 grams of total fat, 15 grams of protein, 39 grams of total carbohydrate, and 2 grams of sugar

Nutrition Facts

Calories580 370 calories come from fat Fat in total (41 g, 63 percent) saturated fat (24 g or 122 percent of calories) 1 1/2 g of Trans Fat Cholesterol150mg 50 percent of the total Sodium1020mg43% of the total Potassium115mg 3 percent of the population Carbohydrates in total: 39 g 13 percent of the population Dietary Fiber2g7 percent of total calories Sugars2g Protein15g Vitamin A (25 percent) Vitamin A (25 percent) Vitamin C is 0 percent of the total.

Calcium accounts about 30% of the total.

Exchanges:

The following foods are allowed: 2 starch, 0 fruit, 1/2 carbohydrate, 0 skim milk, 0 low-fat milk, zero milk, zero vegetable, zero very lean meat. 1 1/2 lbs. of lean meat; 0 lbs. of high-fat meat; 7 lbs. of fat

Carbohydrate Choice

2 1/2*Percent Daily Values are based on a 2,000 calorie diet. 2 1/2*Percent Daily Values do not include fiber.

More About This Recipe

  • Yes, there was a “Alfredo” who provided the inspiration for the popular pasta dish. He was a well-known restaurateur in Rome, and, more significantly for our narrative, he was a wonderful spouse. When his wife became ill as a result of pregnancy-related sickness, he returned to his restaurant, Alfredo alla Scrofa, and quickly prepared a meal of simple cooked fettuccine mixed with butter and Parmesan cheese. She like the dish and recovered quickly, so he decided to include the “Alfredo recipe” on the menu. The rest is history—both gastronomic and otherwise—of Italy. The sauce for Fettuccine Alfredo has become richer throughout time, with cheese and cream being added to most current variations. Italians refer to it by several names, including fettuccine al burro, fettuccine al burro e parmigiano, and pasta in bianco. If this fettuccine dish has piqued your interest and you’d want to try more, Betty’s greatest alfredo recipes collection has much more to offer.

Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Fettuccine alfredo

  • To make the sauce, combine 227g tubclotted cream, 25g butter (about 2 tbsp), 1 teaspoon cornflour, 100g parmesan, grated, freshly grated nutmeg, 250g fresh fettuccine or tagliatelle, and snipped chives or chopped parsley to garnish (optional).

Method

  • STEP 1 Heat the clotted cream, butter, and cornflour in a medium saucepan over a low-ish heat, stirring constantly, until the mixture comes to a low simmer. Turn off the heat and make yourself comfortable
  • Meantime, in a small mixing bowl, combine the cheese and nutmeg with a generous pinch of black pepper and whisk well (do not add salt at this point)
  • STEP 3 STEP 3Place the pasta in a separate pan with 2 teaspoons salt, pour over some boiling water, and cook according to package directions until the pasta is al dente (usually 3-4 mins). When the pasta is finished cooking, strain part of the cooking water into a heatproof jug or cup and drain the pasta, but not completely. STEP 4Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently stir everything together over a low heat with a rubberspatula, until everything is well combined and creamy. When everything is well-combined, add 3 tablespoons of the cooking water. Although the pasta will appear wet and sloppy at first, it is important to keep stirring until the water has been absorbed and the sauce has become glossy. Before transferring the mixture to the warm bowls, taste it for seasoning. Serve immediately after sprinkling some chives or parsley over the top

Recipe adapted from the October 2017 issue of Good Food magazine.

Fettuccine Alfredo Recipe (Alfredo Pasta)

Pasta Recipes that Take 30 Minutes or Less Pasta ArrabiataEasy and Quick50 Minutes Recipes from across the world Mac and cheese is a comfort food. If you make this dish, please remember to rate it on the recipe card at the bottom of this page. Subscribe to my email newsletter, or follow me on Instagram, Facebook, YouTube, Pinterest, or Twitter for more vegetarian ideas.

Fettuccine Alfredo Recipe (Alfredo Pasta)

The texture is rich and creamy. Cooking Fettuccine Alfredo is one of the most straightforward pasta recipes to master. This dish has fettuccine pasta tossed and combined in a delicious Alfredo sauce prepared with fresh cream, vegetarian parmesan cheese (parmesan cheese substitute), butter, and spices. Preparation time: 20 minutes Cooking Time: 10 minutes Time allotted: 30 minutes

For Cooking Pasta

  • 6 cups water
  • 1 to 1.5 teaspoons salt (adjust according to taste)
  • 226 grams fettuccine– 12 pound

Other Ingredients

  • 3 to 4 teaspoons of the mixture 30 grams butter, unsalted or salted
  • 1 cup whipping cream
  • 6 tablespoons vegetarian parmesan cheese– 50 grams
  • 14 teaspoon black pepperor to taste
  • 1 dash grated nutmeg or crushed nutmeg, to taste
  • Salt to taste
  • If using saltas, use saltas.

For Garnish

  • 1/4 cup vegan parmesan cheese (grated)
  • Optional: 1 to 2 tablespoons finely chopped parsley leaves or fresh soft herbs of choice

Cooking Fettuccine

  • Add the water and salt to a large saucepan or a sauce pan. Toss
  • Place the pot on the burner over high heat and bring the water to a boil
  • Once the water comes to a boil, add the fettuccine pasta or other type of pasta of your choosing. As the fettuccine softens, use a spoon to gently press them down into the boiling water until they are completely submerged
  • Cook the pasta according to the package directions or until it is al dente (firm to the bite). That indicates it’s fully cooked but still has a tiny bite to it. Cook the fettuccine over medium-high heat until al dente. Drain the pasta, being careful to save and set aside about a 12 cup of the cooking water in a separate container. Maybe a little amount to thin down the alfredo sauce would be appropriate.

Making Alfredo Sauce

  • Begin preparing the alfredo sauce in the meantime, while the pasta is simmering. In a large, deep pan, melt salted or unsalted butter over low heat until the butter is melted. If you’re using salted butter, you’ll want to reduce the amount of salt you need to complete the meal. Immediately after the butter has melted, add the minced garlic. Allow the raw garlic odour to dissipate for a few seconds after the pan has been heated. There is no need to brown the garlic
  • It may be eaten raw. Toss in the heavy whipping cream. Using a wire whisk, thoroughly combine the ingredients. Bring the cream to a slow boil over low heat
  • Remove from heat. Keep stirring with a whisk while you bring the cream mixture to a simmer on a medium-low burner over low heat. Ensure that the cream does not become burned or brown by keeping a close watch on it. Once the cream begins to softly boil, reduce the heat to low and continue to cook for 1 to 2 minutes, or until the cream thickens a little. Add the shredded veggie parmesan cheese to the cream and combine thoroughly

Making Fettuccine Alfredo

  • Toss the cooked and drained pasta into the pan with the alfredo sauce that has been made
  • Toss the pasta and sauce together thoroughly with tongs, making sure that every piece of spaghetti is coated in the creamy Alfredo sauce. On low heat, continue to cook the fettuccine alfredo for another minute or two, stirring constantly to prevent the pasta from sticking or clumping together. If the sauce gets too thick, thin it up with a little of the pasta water that has been saved and whisk until everything is well combined. Using your taste buds, season the meal with salt and freshly ground black pepper as needed. I also recommend a sprinkle of freshly grated nutmeg to finish it off. Remove the pan from the heat and stir one more.

Serving and Storing Suggestions

  • Serve the spaghetti while it’s still hot. Dress the fettuccine alfredo with grated vegetarian parmesan cheese and chopped parsley or soft fresh herbs of your choice
  • Serve immediately. Any leftovers can be kept in the refrigerator for up to 2 days if they are stored in an airtight container. Pour in a little amount of water or milk to thin the consistency somewhat when reheating.
  • In this alfredo sauce recipe, I’ve used heavy whipping cream as the base. Alternatively, you may use low-fat/light cream, cooking cream, or half-and-half to make a lighter version of the recipe. Butter: You can use salted or unsalted butter to make the alfredo sauce. If you’re using salted butter, be cautious of the amount of salt you’re adding afterward to the spaghetti. Seasonings: The seasonings in this meal are kept to a bare minimum. You may make it a little spicier by adding a little extra freshly ground black pepper. You may also use white pepper or cayenne pepper instead of black pepper. Veggies: Although my vegetarian fettuccine alfredo recipe is straightforward, you can customize it by using any cooked vegetables of your choice. You may cook them in a variety of ways, including sautéing, steaming, and roasting. Broccoli, carrots, green peas, sweet corn, mushrooms, bell peppers, baby corn, asparagus, cauliflower, spinach – or any vegetables you like – are some delicious options
  • Broccoli, carrots, green peas, sweet corn, mushrooms, bell peppers, baby corn, asparagus, cauliflower, spinach – or any vegetables you like – are some delicious options
  • Pasta: Fettuccine is the traditional pasta with which alfredo sauce is served. However, you can use whatever type of pasta that you choose or enjoy. Using penne, pappardelle, macaroni, rigatoni, farfalle, or whatever pasta you have on hand, make this delectable alfredo pasta dish.

Nutritional Values Recipe for Fettuccine Alfredo (Alfredo Pasta) Nutritional Information Per Serving Calories712 Calories from Fat 423 percent Daily Value *Fat47g 28 g of Saturated Fat (72 percent of total fat) 1 gram of 175 percent trans fat 3 g of polyunsaturated fatty acids 13 g of monounsaturated fat Cholesterol210mg Sodium646mg is 70% of the total sodium. Potassium (28 percent, 264mg) carbohydrate content: 8% Carbohydrates 57g 3 grams of fiber (19 percent) Sugar (13 percent, 2 g) 2 percent of the total protein17g Vitamin A1662IU is 34 percent of the total.

Vitamin B3 (Niacin)2mg (59%) 59 percent Vitamin B61mg (ten percent of the recommended daily allowance) Vitamin B121g is 50 percent of the total.

Calcium236mg is 6% of the total.

Iron2mg is 7 percent of the total.

316mg Zinc2mg is 32 percent of the total.

Originally published on March 18, 2018, this fettuccine alfredo recipe post from the archives has been reprinted and modified on November 12, 2021, to reflect the most recent changes.

I provide vegetarian recipes from India to people all around the world.

I can assist you in making your culinary journey easier by providing you with tried and proven recipes that are presented with step by step images, plenty of hints, and recommendations to help you along the way.

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