Nothing beats homemade pasta,believe me – not even fresh store bought.Making fresh pasta dough and alfredo sauce from scratch is easier then you might think.The taste of fresh pasta is incomparable and amazing! You can use this dough recipe for any type of pasta dishes including lasagna and chicken noodle soup. You can use any pasta maker (I’m using kitchen aid ) or do it all by hand. Here’s a great step by step tutorial from Olgas flavor factory.This recipe needs a lot of egg yolks, so if you’re baking something like meringue,macaroons or anything else; you can use egg yolks to make pasta for your next dinner.
Alfredo is an italian pasta dish.And if you visit Italy and order Alfredo at a restaurant you might be surprised to see your dish prepared differently then you expected.In Italy Alfredo is considered to be made of lots and lots of butter and lots and lots of parmesan cheese.No cream at all.Thats what happened to me when we visited Italy.I was surprised and thought they got my order wrong.Alfredo we know in US is different. Pasta is drowned in rich creamy buttery cream sauce and usually with prawns,shrimps or chicken. It’s our Americanized Alfredo.
Pasta with alfredo sauce is very versatile. You can use any type of pasta from wide egg noodles to thin angel hair. To make it more festive,add sautéed prawns or shrimps to the sauce.Grilled,baked, or pan fried chicken breast.You can also add variety of vegetables like sauteed mushrooms,steamed broccoli,or sautéed,grilled or broiled tomatoes.
Ingredients for basic pasta dough-
6 egg yolks
1/2 teaspoon salt
3 1/2 cup all purpose flour sifted
1/2 cup water
Basic Alfredo sauce-
3 cups heavy whipping cream
12 tablespoons (1 1/2 stick) butter sliced
1 1/2 cup fresh ground or grated parmesan cheese (Very good one)
1/2 teaspoon fresh grated nutmeg
Fresh ground white or black pepper.(I love extra)
4 garlic cloves crushed or minced
minced fresh parsley or basil
Salt to taste
Other optional ingredients-
If you love lemony taste add 1/4 cup lemon juice to heavy cream and lemon zest from 1 lemon.
Make sure not to boil the sauce if adding lemon juice or it will curdle.
Hot pepper flakes.
Any Other desired ingredients mentioned above.
Directions for pasta-
Place egg,egg yolks,water and salt in mixer bowl.
Attach bowl and flat beater.
Turn to speed 2 or 3 and mix 30 seconds.
Exchange flat beater to dough hook.
Turn to speed 3 and knead approximately 2 minutes.
Remove dough from bowl and hand knead for another 2 minutes.
The dough should be hard, not soft.
Let dough rest covered for 20 minutes.
Divide dough into 4 equal pieces before processing with pasta sheet roller attachment.
Roll out dough in to sheets using kitchen aid attachment. Starting on 1 setting, then 3,5,and 8.
Sprinkle flour on both sides of the pasta sheet.
Cut into desired length.Repeat the steps with the rest of the dough.
Remove Pasta sheets roller attachment and replace with fettuccinne pasta attachment.
Pass pasta sheets through the roller.
Cook right away or arrange on a lined table to dry.
Fettuccine and Alfredo Sauce-
Cook the pasta(about 18 oz.) in a large pot of boiling salted water and 1 tablespoon olive oil until tender but still firm to the bite, stirring occasionally.Drain.
Pour heavy whipping cream into a heavy large skillet or a sauté pan.
Add the butter and cook over medium heat just until the butter melts, stirring occasionally.
Add garlic*,salt,pepper,nutmeg (lemon zest;optional) and cheese.
Stir to combine.
Add drained pasta and mix well to coat with cream.
Cover with lid and let pasta sauce thicken and fettucine to absorb sauce.
Garnish with minced parsley or basil,more cheese and fresh ground pepper.
* If you like more mild garlic taste,sauté garlic with little olive oil before adding cream.