Nothing beats homemade pasta—believe me, not even fresh store-bought pasta. Making fresh pasta dough and Alfredo sauce from scratch is easier than you might think, and the taste of freshly made pasta is incomparable. You can use this dough recipe for many different pasta dishes, including lasagna and chicken noodle soup. You can use any pasta maker—I use a KitchenAid—or make the pasta entirely by hand. For additional guidance, here is a helpful step-by-step tutorial from Olga's Flavor Factory. This pasta recipe uses quite a few egg yolks, so if you are making meringues, macarons, or another recipe that leaves you with extra yolks, save them and make fresh pasta for your next dinner. Alfredo is an Italian pasta dish, but if you visit Italy and order Alfredo at a restaurant, you may be surprised to find it prepared differently than expected. Traditional Italian Alfredo is made with plenty of butter and Parmesan cheese, without cream. That is exactly what happened to me when we visited Italy—I was surprised and initially thought they had gotten my order wrong. The Alfredo most familiar in the United States is different. Pasta is coated in a rich, creamy, buttery sauce and is often served with prawns, shrimp, or chicken. It is essentially an Americanized version of Alfredo. Pasta with Alfredo sauce is very versatile. You can use almost any type of pasta, from wide egg noodles to thin angel hair. To make it more festive, add sautéed prawns or shrimp, or serve it with grilled, baked, or pan-fried chicken breast. You can also add vegetables such as sautéed mushrooms, steamed broccoli, or sautéed, grilled, or broiled tomatoes. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
In the bowl of a stand mixer, combine the 6 egg yolks, 1 whole egg, water, and salt. Mix for about 30 seconds on speed 2–3.
- Step 2
Add the sifted all-purpose flour. Switch to the dough hook and knead for about 2 minutes.
- Step 3
Transfer the dough to a lightly floured surface and knead by hand for another 2 minutes. The dough should be firm rather than soft.
- Step 4
Cover the dough and allow it to rest for 20 minutes.
- Step 5
Divide the dough into 4 equal pieces.
- Step 6
Working with one piece at a time, flatten it slightly and pass it through the pasta roller, progressing through settings 1, 3, 5, and 8. Lightly flour both sides of the pasta sheet as needed to prevent sticking.
- Step 7
Cut the pasta sheets to the desired length, then pass them through the fettuccine cutter. Cook immediately or arrange the pasta to dry until ready to use.
- Step 8
Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil and approximately 18 oz fresh pasta. Cook until tender but still firm to the bite, then drain.
- Step 9: Alfredo Sauce
Pour the heavy whipping cream into a large skillet. Add the sliced butter and heat over medium heat just until the butter melts.
- Step 10
Add the garlic, salt, freshly ground white or black pepper, nutmeg, Parmesan cheese, and optional lemon zest and hot pepper flakes.
- Step 11
If using the optional lemon juice, add it while keeping the sauce over gentle heat. Do not allow the sauce to boil, as the lemon juice may cause the cream to curdle.
- Step 12
Add the drained pasta to the Alfredo sauce and gently toss until evenly coated.
- Step 13
Cover the skillet with a lid and allow the pasta to sit briefly over low heat so the sauce thickens and the pasta absorbs some of the cream.
- Step 14
Garnish with minced fresh parsley or basil, additional Parmesan cheese, and freshly ground pepper. Serve immediately.
- Calories:820 kcal42%
- Protein:19 g66%
- Carbohydrates:48 g19%
- Sugar:4 g8%
- Salt:1.1 g15%
- Energy:3,431 kJ42%
- Fat:60 g81%
Nothing beats homemade pasta—believe me, not even fresh store-bought pasta. Making fresh pasta dough and Alfredo sauce from scratch is easier than you might think, and the taste of freshly made pasta is incomparable.
You can use this dough recipe for many different pasta dishes, including lasagna and chicken noodle soup. You can use any pasta maker—I use a KitchenAid—or make the pasta entirely by hand. For additional guidance, here is a helpful step-by-step tutorial from Olga’s Flavor Factory.
This pasta recipe uses quite a few egg yolks, so if you are making meringues, macarons, or another recipe that leaves you with extra yolks, save them and make fresh pasta for your next dinner.
Alfredo is an Italian pasta dish, but if you visit Italy and order Alfredo at a restaurant, you may be surprised to find it prepared differently than expected. Traditional Italian Alfredo is made with plenty of butter and Parmesan cheese, without cream. That is exactly what happened to me when we visited Italy—I was surprised and initially thought they had gotten my order wrong.
The Alfredo most familiar in the United States is different. Pasta is coated in a rich, creamy, buttery sauce and is often served with prawns, shrimp, or chicken. It is essentially an Americanized version of Alfredo.
Pasta with Alfredo sauce is very versatile. You can use almost any type of pasta, from wide egg noodles to thin angel hair. To make it more festive, add sautéed prawns or shrimp, or serve it with grilled, baked, or pan-fried chicken breast. You can also add vegetables such as sautéed mushrooms, steamed broccoli, or sautéed, grilled, or broiled tomatoes.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
