Fettucini Alfredo with Homemade Pappardelle
RECIPE
Makes 4 portions of pasta dough. Note: sauce recipe below is only for 2 portions
FRESH PASTA (Or if using dried, I recommend a dried bronze die cut pasta)
▪280g or 2 1/4c AP flour
▪2 large eggs + 4 yolks
▪25-30g or 1 3/4Tbsp water
Create a well with the flour. Combine whites, yolks, and water and stir to combine. Dump into the flour well. Use a fork to slowly incorporate a small amount of flour in with the egg/water mixture. The idea is to not break the well…but i always do so don’t worry about it if the dam breaks. Just work it by hand for about 8-15 min or until dough becomes glossy and smooth. Add a little water along the way if needed to achieve texture shown in video. Wrap dough, refrigerate, and allow to rest and hydrate for about 20min. Cut dough into 2 even pieces. Wrap 1 piece in a damp paper towel while you work with piece 1. See video @2:40 for instructions on how to roll and cut pasta. Boil pasta for about 3.5 min or until al dente in well salted water. Toss to be sure it doesn’t stick together.
SAUCE (recipe below makes 2 portions. Double amounts shown is using 4 portions of pasta)
▪125-175g or ½-3/4c + pasta water
▪75g or 5-6Tbsp nice tasting unsalted butter (i’m using kerrygold)
▪75g or 1/2c grated parmesan (good quality, be sure the only ingredient is parmesan)
Heat saute pan over low heat. Once pasta is cooked, transfer from water into saute pan (along with any pasta water that comes with it). Add in 125g/1/2c pasta water. Toss. Add 75g/5Tbsp butter. Swirl to emulsified. Add in most of the 75g/1/2c of grated parm. Stir to combine. Remove from heat. If needed, add another 1/4c pasta water, stir. Add the rest of the parm and another pad of butter. What you’re doing here is trying to achieve a nice creamy, opaque sauce that’s not too thin, not too thick. That will require some adjusting depending on what you’re working with. To serve, top with additional grated parm and fresh cracked black pepper.
