Originally Posted by
dukemomLA
Fettuccine Alfredo
Pasta dough: (...or just buy it)
3 cups 00 flour or unbleached all purpose, plus more for dusting
1 teaspoon salt
3 eggs plus 2 yolks
1 tablespoon of 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 and make a well in the center. Add whole eggs, yolks, and 1 tablespoon of olive oil to the well. 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. 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 a poasta machine, 2 or 3 times, at widest setting.
Ah, hell ---- just buy some Fettuccine.
Alfredo Sauce: (YUM)
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano cheese
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish
Heat heavy cream over low heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir. Season with the pepper.
Pour over the pasta, and gently toss the noodles to coat with the sauce. Top with more grated cheese and chopped parsley. Serve immediately.