How To Make Fettucine 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 perfect homemade fettuccine alfredo is pinned on PINTEREST. It is made 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. Heat the water in a big saucepan over high heat until it comes to a boil. Season the water with salt to taste. Once the water comes to a boil, add the fettuccine and cook according to package directions. Heat the butter in a large skillet or pan over medium heat until it has melted. Cook for 1 to 2 minutes after adding the minced garlic. Stir in the heavy cream
  2. Simmer for 5 to 8 minutes, or until the heavy cream has reduced. Half of the parmesan cheese should be added to the mixture and whisked in well until smooth. Continue to cook over medium heat, whisking constantly, until the cheese has melted. 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 spaghetti with the alfredo sauce and half of the parmesan Parmesan until well combined. 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
  3. If desired, garnish with parsley (Italian or otherwise)
  • 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.

  • Although the dough will seem dry at first, persevere and the dough will come together.
  • To avoid the dough becoming too sticky, sprinkle more flour onto your work surface.
  • Allow the dough to rest at room temperature for 30 minutes before using it.
  • One should be carefully flattened into an oval disk using a rolling pin or your fingertips.
  • Before moving on to the next stage, I put the dough through the pasta machine three times on this setting before continuing.
  • After that, you may fold the dough.
  • 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.
  • Simply put the dough flat on a work surface and fold both short ends in to meet in the middle.
  • After you’ve folded the dough in half, roll it out to the thickness you choose.
  • I use a KitchenAid attachment to do this.
  • 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?

  1. In the beginning, the sauce was made entirely of butter, parmesan, and pasta water, with no other ingredients.
  2. A lot of people add cream, a lot of people add extra cheese and spices, and a lot of people add meat or fish.
  3. 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.
  4. 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.
  5. Cooking your pasta over low heat, stirring occasionally, is the best method for reheating it.
  6. Editor’s note: On September 10, 2021, the introduction to this recipe was revised to offer further information on the dish.
  7. 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.
See also:  An Athlete Who Increases His Or Her Intake Of Pasta Will Also Increase His Or Her Need For

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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.

  1. 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.
  2. Place the dough pieces on a baking sheet covered with plastic wrap and finish cutting the remaining dough pieces.
  3. You’ve mastered the art of making fresh pasta from scratch!
  4. 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.
  5. 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

It’s really buttery! I suppose half of the butter would have sufficed in this case. However, I am also a fussy alfredo sauce eater, so others may find it to be delicious as well. 2211 people have given their opinions.

  • Five-star ratings: 1664
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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 chose this recipe because it received the most positive feedback.

  • and it is, in fact, extremely, extremely good.
  • my recommendation is to make the sauce according to this recipe’s scale but make the amount of pasta according to the pasta box/label.
  • also make sure that you are watching the sauce at all times and stirring often because the sauce tends to stick at the bottom and curdle there.
  • I made it once with margarine and half and half to skim calories but it does not turn out that well.
  • my husband who is obsessed with alfredo thinks it is the best he’s ever had.
  • very simple recipe, and love that all the ingredients are so accessible, and doesn’t require an egg!
  • So that everyone knows, this is an authentic Italian (Olive Garden is NOT Italian) recipe for Fettuccine Alfredo, therefore, it doesn’t have garlic.
  • I didn’t leave it out on accident, nor am I preparing the dish incorrectly.

Erin Pretty good – very similar to Olive Garden.

  1. Best thing besides taste is that this recipe has no egg in it!
  2. If you have leftovers and the butter separates, add more cream before heating and stir after heating – it will be just like when it was fresh.
  3. Great as a once in a while treat.
  4. My husband and I go every April and when we did this last year we were staying just a few feet from this city’s icon, so of course we went and had their signature dish.
  5. They do however, rub a cut garlic bulb inside the pasta bowl just like a good Ceasar salad.
  6. Continue readingAdvertisement This is excellent!
  7. I’ve subbed more parmesan for the romano, and it’s just as good.

Overall, a great recipe, even to our picky Italian family!

It really is to die for.

This sauce is wonderful over Penne Rigate with shrimp, scallops and crab!

They said better than their favorite seafood restaurant!

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.

  • 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).
  • It turns out that making handmade pasta is even more enjoyable — as well as simple, tasty, and entertaining — than I had anticipated!
  • It takes less than 5 minutes to prepare the dough if you have a food processor, which is highly recommended.
  • 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.
  • However, we’ve really just been enjoying some delicious fresh spaghetti.
  • And it has immediately raised the quality of several of our favorite pasta dishes by several notches.
  • 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.
  • Surprise friends and neighbors with a tupperware full of adorable little fresh pasta nests as presents, or make them yourself.
  • 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.
  • 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 Make A Simple Pasta Sauce

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:

Remove the dough from the plastic wrap and transfer it once again to a cutting board once it has rested for 30 minutes and is ready to be used. Take your knife and cut the dough into four equal wedges, similar to pie-slicing. Set one wedge aside and immediately wrap the remaining three in plastic wrap again to keep them from drying out during baking. Lightly dust a large baking sheet or cutting board with flour and leave it aside to dry completely. Make an oval-shaped flat disc out of the dough wedge by hand-shaping it.

  • It is the first setting on my pasta machine (number one).
  • Repeat the process two or three more times, keeping the rollers set to their widest setting.
  • In my pasta maker, I like to use setting 6.
  • If your dough sheet becomes too lengthy to handle, just cut it in half using a knife to make it manageable once again.
  • To use your pasta machine, first attach the cutter attachment to it (and transfer the handle to the cutter attachment, if need be).

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

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
See also:  How To Salt Pasta Water

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

Notes

On a big chopping board, make a mound of flour and set it aside. Make a well in the center of the flour mound with your fingers or a spoon, and set it aside (kind of like a volcano). To fill the well, place the eggs in the center. Then, using a fork, begin whisking the eggs together until they are well incorporated with the salt and olive oil. Afterwards, continue to gradually whisk in part of the surrounding flour to the egg mixture, gradually increasing the amount of flour used until the egg mixture is lovely and thick.

  • Fold in the remainder of the dough with your hands until the dough forms a loose ball of sorts.
  • In addition, if the dough appears to be too dry, a tablespoon or two of water can be added; nonetheless, the dough should be rather dry.) ; Hand-form the dough into a ball and cover it securely in plastic wrap to prevent it from rising.
  • Prepare as soon as possible, or chill for up to 1 day before serving.
  • Using a large pot of liberally salted boiling water, cook the pasta until it is al dente, which can take anywhere from 1 to 5 minutes depending on the thickness of your noodles.

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.

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Fettuccine Alfredo Recipe

Mmmm. Fettuccine Alfredo (Alfredo sauce). It’s so easy, yet it’s so delicious. The majority of people in the United States are familiar with this meal in its cream-based form, with a sprinkling of nutmeg on top. Did you know, though, that the original fettuccine Alfredo sauce did not include any cream at all? There’s nothing more to it but butter, Parmesan, and black pepper.

Video: How to Make Fettuccine Alfredo

Alfredo di Lelio, the “Alfredo” in fettuccine Alfredo, was a Roman chef who owned and operated a restaurant. According to legend, he dressed up a simple spaghetti dish with butter and cheese to appeal to his wife, who was suffering from morning sickness at the time. After serving it at his restaurant, it was a huge hit, and the dish known today as fettuccine Alfredo was born. We owe a debt of gratitude to Hollywood for our adoration for this basic Alfredo sauce. During their honeymoon in Rome in the late 1920s, Hollywood stars Douglas Fairbanks Sr.

Since then, Fettuccine Alfredo has been a staple on the menu.

Elise Bauer is a woman who works in the fashion industry.

Creamy or Classic Fettuccine Alfredo

I’ve included both the classic and the creamy variations of Fettuccine Alfredo in this post. Both of these dishes are delicious!

It is entirely up to you whether or not to prepare one or the other dish depending on your mood. Simply whisk in a little cream to the melted butter in the sauce while it is still warm, and sprinkle the sauce with nutmeg instead of black pepper to get the creamy version.

Fresh or Dried Pasta?

While I prefer fresh pasta to dried spaghetti when given the chance, dry pasta is the best option for this particular meal in my opinion. It will hold up better to the sauce if the pasta is dried beforehand. Having said that, you may use fresh pasta if you want; simply cook it until it is al dente.

Tips for Making Fettuccine Alfredo

  • Serve the spaghetti as soon as possible. The sauces are weak emulsions that will break if left to stand for an extended period of time. Prepare your serving plates by heating them in the oven. Before plating the food, run hot water over the plates (or place them in a low oven if they are oven-safe) to remove any remaining food particles. The sauce will hold together better if the dishes are warm.

What to serve with Fettuccine Alfredo

Serve the Fettuccine Alfredo with baked or grilled chicken breasts, grilled or sautéed shrimp (such as our shrimp scampi), a simply prepared crisp green salad, and a dry white wine to complete the meal. Due to the richness of the pasta, which includes butter and cheese (as well as cream if you’re preparing the cream-based version), anything light and slightly acidic will assist to cut through the richness of the dish.

Storing and Keeping Fettuccine Alfredo

Fettuccine Alfredo is best served immediately after preparation, but it can be stored in an airtight container in the refrigerator for up to 5 days. It may be reheated in a pot over low heat with a small amount of water or butter if desired. Generally speaking, it does not freeze well.

Like Pasta? Check Out These Five Classic Dishes:

  • Italian dishes such as spaghetti alla carbonara, lasagna and cheesy tortelli casserole, skillet chicken parmesan and spaghetti and meatballs are among the most popular.

We prefer dry fettucine noodles to freshly prepared fettucine noodles for this recipe because the pasta holds up better to the sauce. The instructions are written with the assumption that you are using dried noodles. If you’re using fresh ingredients, modify the timing appropriately. For the traditional version, type:

  • 3 to 4 tablespoons unsalted butter, 2/3 cup finely shredded parmesan cheese, freshly ground black pepper
  • 1/2 pound dried fettuccine pasta

For the creamy version, you’ll need the following additional ingredients:

  1. Start with making the pasta: Bring a big saucepan of salted water to a boil, then add the fettuccine and cook until tender. 2a For the original recipe, melt the butter in a large sauté pan over low heat until it is completely melted. Once the butter has melted, remove the pan from the heat. 2b To make the creamy version, melt the butter in a large sauté pan over low heat until it is completely melted. While the butter is melting, slowly pour in the cream. Stir often to incorporate the two ingredients, and maintain the heat on the lowest setting possible while the spaghetti boils. In a large skillet, heat the butter and stir in the pasta: The pasta should be al dente (cooked but still a touch firm) when you remove it from the pot and place it in a sauté pan with little olive oil. It is not necessary to drain the pasta. You want it to be completely saturated with the cooking water. Turn the heat under the sauté pan to medium and toss the pasta and butter together to mix
  2. Remove from the heat and set aside. The cheese should be incorporated: Add half of the cheese, then twist and toss the pasta until it is completely covered by the sauce. If extra pasta cooking water is required, a few spoonfuls can be added at a time. Repeat the process with the remaining cheese
  3. Toss with freshly ground black pepper and/or ground nutmeg: Toss the pasta with freshly ground black pepper (for a traditional version) and/or ground nutmeg (for a creamy version) and serve immediately. Leftovers can be stored in the refrigerator for 3 to 5 days if they are well covered.
Nutrition Facts(per serving)
385 Calories
17g Fat
45g Carbs
12g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories 385
% Daily Value*
Total Fat17g 22%
Saturated Fat 10g 50%
Cholesterol45mg 15%
Sodium307mg 13%
Total Carbohydrate45g 16%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein12g
Vitamin C 0mg 0%
Calcium 161mg 12%
Iron 2mg 11%
Potassium 169mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

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