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Fettuccine Alfredo with Fresh Pasta

This Fettuccine Alfredo with Fresh Pasta is a creamy delight! Homemade pasta and rich Alfredo sauce make every bite a taste of Italy.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

For the Pasta:

  • 1 cup all-purpose flour sifted
  • 2 large eggs

For the Alfredo Sauce:

  • 1/2 cup heavy cream
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan cheese
  • Freshly ground black pepper and salt to taste

Instructions

Making the Pasta:

  • In a mixing bowl, combine the all-purpose flour with the eggs. Use a fork to mix them together until a shaggy dough forms. Transfer the dough onto a lightly floured surface, kneading it for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
  • After resting, divide the dough into four pieces. Keep the pieces you’re not using covered to prevent them from drying out. Using a rolling pin or a pasta machine, roll out each piece into thin sheets. The thinner you roll, the more delicate your fettuccine will be.
  • Once rolled out, dust the sheets with a little flour to prevent sticking. Fold them gently and use a knife or pasta cutter to slice them into strips about 1/4 inch wide. Unroll the strips and lay them out on a floured surface or a clean kitchen towel.

Preparing the Alfredo Sauce:

  • In a saucepan over medium heat, melt the tablespoon of butter. Add the heavy cream and let it simmer gently for about 2-3 minutes. Gradually stir in the grated Parmesan cheese, mixing until the cheese melts and the sauce thickens. Season with salt and freshly ground black pepper to taste.

Cooking and Serving:

  • Bring a large pot of salted water to a boil. Add the freshly cut fettuccine and cook for about 2-3 minutes, or until they float to the top and are al dente. Fresh pasta cooks much quicker than dried pasta, so keep an eye on it!
  • Drain the pasta, reserving a little pasta water. Toss the hot fettuccine directly into the saucepan with the Alfredo sauce, adding a splash of reserved pasta water if needed to reach your desired consistency. Serve immediately, garnished with extra Parmesan and black pepper.

Equipment

  • Mixing Bowl
  • Rolling pin or pasta machine
  • Knife or pasta cutter
  • Large Pot
  • Saucepan
  • Wooden Spoon

Notes

  • Ensure your pasta dough is well-kneaded; this helps in achieving the perfect texture for fresh pasta.
  • Don’t skip the resting time for the dough; it allows the gluten to relax, making it easier to roll out.
  • If you don’t have a pasta machine, you can use a rolling pin, but be patient; it may take longer to achieve the desired thinness.