Pasta Alfredo Recipe
FRESH PASTA NOODLES, HOMEMADE ALFREDO SAUCE, PARMESAN & PARSLEY
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Ingredients
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Fresh pasta
Alfredo sauce
To finish / garnish
Method
Fresh pasta
- 1
Make dough
On a clean work surface mound the flours and make a large well in the center. Crack the eggs into the well, add olive oil and salt. Use a fork to gently whisk eggs, gradually incorporating flour from the inner walls until a shaggy dough forms. If dough is too dry, add up to 1 tablespoon water; if too sticky, dust with a little flour.
- 2
Knead
Knead the dough for 8–10 minutes until smooth and elastic. Form into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes (or refrigerate up to 2 hours).
- 3
Roll and cut
Divide dough into 2 pieces. With a pasta machine or rolling pin, roll each piece into thin sheets (about 1–2 mm). Dust with semolina or flour as needed to prevent sticking. Cut into desired noodle shape (fettuccine is traditional): roughly 12 mm wide ribbons. Toss lightly with a little flour to keep separate and let rest while you prepare the sauce and water.
Alfredo sauce
- 4
- 5
- 6
Build sauce
Add the remaining butter and the heavy cream to the pan. Warm gently, stirring, until the butter is melted and the mixture is just below a simmer (do not boil). Cook 2–3 minutes to slightly thicken.
- 7
Finish with cheese
Reduce heat to low. Remove the pan from direct heat and add the grated cheeses in batches, stirring or whisking constantly to create a smooth emulsion. If the sauce seems too thick, add up to 1/2 cup reserved hot pasta water a few tablespoons at a time to reach a silky consistency. Season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Stir in the chopped parsley.
To finish / assemble
- 8
Cook pasta
Bring a large pot of salted water (about 1 tablespoon salt per 4 liters/quarts) to a rolling boil. Add the fresh pasta and cook 2–3 minutes until al dente (fresh pasta cooks much faster than dried). Reserve 1/2 cup of the hot pasta cooking water before draining.
- 9
Combine pasta and sauce
Add the drained pasta directly to the warm Alfredo sauce in the sauté pan. Toss gently over low heat for 1–2 minutes so the sauce clings to the noodles. If needed loosen the sauce with a splash of reserved pasta water to coat the pasta evenly and reach a glossy consistency.
- 10
Plate and garnish
Divide the pasta among plates or a serving bowl. Sprinkle with extra grated Parmesan, additional chopped parsley, and a crack of freshly ground black pepper. Serve immediately.