How do I make fettuchini alfredo?

Question

I want to learn how to make it from scratch. Thank you.

Answer 1

You said from Scratch. So here you go:

Pasta Dough:
3 cups 00 flour or unbleached all-purpose, plus more for dusting
1 teaspoon salt
3 eggs plus 2 yolks
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 tablespoon water
Cornmeal, for dusting

To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.

Alfredo Sauce:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

Answer 2

The first recipe listed is good....except all traditional italian alfredo sauces have just a squeeze of lemon, and some nutmeg added to it.
I have one note to add. Make sure you get FRESH noodles from your grocery store. They're usually in the same area as milk/butter, etc.... DiGiorno and Buttino are good.
Fresh noodles are key because they're porous enough to hold the sauce. When you use typical boxed and hard noodles...no matter how you cook them, you'll basically end up with a pile of sauce at the bottom of the bowl of noodles. You want the sauce to be able to adhere to the noodles so with each bite, you get some of the delicious sauce you spent time creating.
When you use fresh pasta...just make sure you don't overcook it. boxed pasta takes about 8-9 minutes, and fresh pasta is more like 2-3. Also...make sure that once the water comes to a rolling boil, you throw in a good amount of salt to season the water. Once the salt is in, then add the pasta. If you have a low, wide pan (sorta like a skillet w/sidewalls) you could actually cook your pasta directly in the sauce, since fresh pasta doesn't take long to cook.
Enjoy - it'll be a great meal. Fettuccini Alfredo is prolly my favorite dish to create and to EAT! :) Please trust my tip re: the fresh pasta, though. It makes a BIG difference.

Answer 3

Fettuccine Alfredo

Ingredients:

Enough pasta for four people, about 1 pound uncooked.
4 tbsp. butter
2/3 cup heavy cream
1/2 cup chicken stock or broth
Sea salt and Fresh cracked pepper, to taste
2 large egg yolks
1/4 cup fresh Parmesan, grated

Procedure:

Cook the pasta until just underdone.

While the pasta is cooking, combine the butter, heavy cream and chicken stock in a pot large enough to hold the pasta and the sauce. Bring to a boil and reduce heat.

Season with salt and pepper.

Now add the undercooked pasta into the pot and return to a boil. This finishes the pasta and the sauce will be a bit thin.

Once the pasta is done to perfection and the sauce is still boiling, turn off the heat and add one of the egg yolks and quickly stir it in, then the other.

This will thicken your sauce. If it is too thick, add just a bit more stock.

Now add the cheese and toss well. Serve to warm bowls immediately.

Answer 4

FETTUCCINE ALFREDO

1 lb. fettuccine noodles

ALFREDO SAUCE:

1/2 c. butter
2/3 c. heavy cream
1 1/4 c. grated Parmesan cheese
1/4 tsp. salt
Dash pepper
chopped parsley

In large kettle, bring 4 quarts water with 1 tablespoon salt to boiling. Add noodles; return to boiling. Boil, uncovered and stirring occasionally, until tender but firm. Drain noodles; keep warm.
To make Alfredo Sauce: Heat butter and cream in medium saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper. Stir until sauce is blended and fairly smooth.

Add to drained noodles and toss until they are well coated. Sprinkle with remaining Parmesan cheese and chopped parsley. Serve at once.

Answer 5

flat noodles boil rinse strain
cream pot simmer on low
parmasean chease grade your self you gumba the real cheese not the shaker put in simmerin cream
salt pepper
stir until thick

add extra if you want
minced garlic an onions but eh oh not alot you dont wanna be wakin the misses with that breath of yours eh
basil leafs for decaration
and you got chyour alfredo

quite simple really
by the way i love this accent and persona
it makes me feal like i have a connection with towns people in italy huh watchu think ....