Fettuccine Alfredo

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups flour, plus more
• flour, for dusting
• 1 teaspoon salt
• 3 eggs, plus
• 2 egg yolks
• 1 tablespoon extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• 1 tablespoon water
• cornmeal, for dusting
• 1 pint heavy cream
• 1/2 cup unsalted butter, softened
• 1 cup freshly grated parmigiano-reggiano cheese
• freshly cracked black pepper
• chopped fresh flat-leaf parsley, for garnish

Recipe

• 1 to make pasta dough:.
• 2 combine the flour and salt; shape into a mound on your work surface and make a well in the center.
• 3 add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork.
• 4 gradually draw in the flour from the inside wall of the well in a circular motion.
• 5 use 1 hand for mixing and the other to protect the outer wall.
• 6 continue to incorporate all the flour until it forms a ball.
• 7 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;.
• 8 let rest for about 30 minutes to allow the gluten to relax.
• 9 divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out.
• 10 form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting.
• 11 pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers.
• 12 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.
• 13 keep in mind, overly thick pasta tastes gummy.
• 14 cut the long sheet into workable 18-inch pieces.
• 15 now, using the fettuccine cutting attachment, run the sheets through the cutting slot.
• 16 dust the noodles and a baking sheet with cornmeal.
• 17 coil the strands into a nest. allow to dry for about 10 minutes before cooking.
• 18 to prepare alfredo sauce:.
• 19 heat heavy cream over low-medium heat in a deep sauté pan.
• 20 add butter and whisk gently to melt. sprinkle in cheese and stir to incorporate. season with freshly cracked black pepper.
• 21 in a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes.
• 22 quickly drain the pasta and add it to the sauté pan, gently toss the noodles to coat in the alfredo.
• 23 transfer pasta to a warm serving bowl.
• 24 top with more grated cheese and chopped parsley.
• 25 serve immediately.