Homemade Fettuccine Alfredo Recipe

4.86 from 7 votes

Homemade Fettuccine Alfredo Recipe

This easy homemade fettuccine Alfredo recipe comes together with homemade fettuccine noodles and from-scratch Alfredo sauce!

Prep Time30

Cook Time15

Resting Time1

Total Time1 45

Course: Main Course

Cuisine: American, Italian

Keyword: best fettuccine alfredo recipe, fettuccine alfredo, fettuccine alfredo recipe, homemade fettuccine alfredo, How to make fettuccine alfredo

Servings: servings

Equipment

1 Stand Mixer
1 Large Sheet Tray
1 Large Pot
1 Large, Deep Skillet

Ingredients

For the Fresh Pasta

2 ⅔ cup 00 flour
2 large egg room temperature
4 egg yolk room temperature

For the Sauce

3 tablespoon butter
1 garlic clove minced
1 ½ cup half and half
1 cup Parmesan cheese freshly grated
kosher salt and freshly cracked pepper to taste

US Customary - Metric

Instructions

For the Fresh Pasta

Add the flour to a clean work surface. Create a well in the middle and add the eggs, egg yolks, and salt into the center. Using a fork, whisk the eggs together, pulling in small amounts of flour as you go.
2 large egg, 4 egg yolk, 2 ⅔ cup 00 flour
Continue this process until a thick egg paste forms. Then, pull in more flour, combining more and more as you go. Once you can no longer combine using the fork, switch to your hands and slowly knead the dough together.
Once all of the flour is incorporated into the dough, knead the dough, using the heel of your hand, for five to ten minutes, or until the surface is smooth and elastic.
Wrap the dough in plastic wrap and leave at room temperature to rest for at least 60 minutes, and up to three hours. The dough should spring back slowly when pressed with your finger after it is fully rested. The dough can also be refrigerated for one day, or frozen for up to a month.
Unwrap the dough and divide it into three equal portions, about 140 grams each. Working with one portion at a time, press the dough piece into a rough rectangle. Cover the remaining portions with plastic wrap so they do not dry out.
Attach a pasta roller attachment to a stand mixer and set it to zero or the widest setting. Pass the shortest end of the dough through the roller twice.
Transfer the pasta to a clean work surface and fold one of the short ends of the dough into the center. Do the same with the other side, completing a tri-fold.
Pass the dough through the widest setting again, leading with the shortest side of the dough.
Repeat this process through the widest setting once more.
Adjust the dial of the pasta attachment to the next setting and pass the dough through twice. Repeat this process until the dough is 1/8 inch thick, or on the number six setting.
Line a sheet tray with parchment and dust with flour. Add the pasta to the sheet tray, adding additional flour and folding the dough over to fit the sheet tray. Cover with a towel.
Repeat the dough rolling process with the additional dough balls.
Remove the pasta rolling attachment from the stand mixer and replace it with the fettuccine cutter.
Line another sheet tray with parchment paper and dust with flour.
Working with one sheet at a time, feed the sheet of pasta through the cutter. Then, transfer it to the pre-lined sheet tray. Dust with additional flour.
Repeat this process with the remaining pasta sheets.
While the Alfredo sauce is cooking (see below), bring a large pot of water to a boil. Generously salt the water. Then, add the pasta, and stir to prevent the pasta from sticking. Cook for 60 seconds, or until the pasta is al dente.

For the Alfredo Sauce

In a large, deep skillet over medium heat, add the butter. Once the butter melts, add the garlic and cook for one minute, or until the garlic is fragrant and a few pieces have turned golden brown.
3 tablespoon butter, 1 garlic clove
Add the half and half and bring it to a scald. Do not let the mixture boil.
1 ½ cup half and half
Add half of the cheese, as well as salt and pepper. Whisk to incorporate the cheese. Let the mixture simmer for one to two minutes, or until the cheese melts into the sauce.
1 cup Parmesan cheese
Add the pasta, as well as half cup of pasta water. Increase the heat to bring the sauce to a bare simmer.
Cook the pasta in the sauce for one to two minutes, adding more pasta water as needed if the sauce thickens too much.
Add half of the remaining Parmesan cheese and gently toss to incorporate. Taste and season with salt and pepper.
kosher salt and freshly cracked pepper
Remove from the heat and divide evenly between four plates.
Top each plate with the remaining Parmesan cheese and serve.

Video

Notes

Storage: This dish is best served fresh. However, you can transfer leftovers to an airtight container and store them in the refrigerator for up to three days. To serve, reheat gently in the microwave or in a skillet on the stove over medium heat. Add a splash of heavy cream as needed to freshen the sauce back up.

Nutrition