Fettucini Alfredo with Homemade Pappardelle
Fettuccine alfredo is one of the most beloved Italian American pastas, but the heavy, gluey version that many of us have come to know can be so much better.
Ingredients
FRESH PASTA:
- 280 g AP flour
- 2 large eggs
- 4 egg yolks
- 25-30 g water
SAUCE:
- 350 g pasta water
- 150 g nice tasting unsalted butter, i'm using kerrygold
- 150 g grated parmesan, good quality, be sure the only ingredient is parmesan
Instructions
FRESH PASTA:
- 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 minutes or until dough becomes glossy and smooth. Add a little water along the way if needed. Wrap dough, refrigerate, and allow to rest and hydrate for about 20 minutes.
- Cut dough into 2 even pieces. Wrap 1 piece in a damp paper towel while you work with piece 1. Using a rolling pin, roll out the pasta dough until it is about a ½ inch thick. Using a pasta roller (I'm using a KitchenAid with an attachment) feed the dough through the pasta roller. When the dough has gone through, fold the adjust the roller to the next thinnest setting and feed the pasta dough back through. Fold the Pasta dough into itself to make a small square that can still go through the pasta roller. Open the pasta roller back up to the widest setting and feed the dough back through. When the dough is through, adjust the roller to the next thinnest setting. Repeat sending the dough through the next thinnest setting until the pasta is about as thick as two pieces of construction paper stacked on top of each other. Boil pasta for about 3 ½ minutes or until al dente in well salted water. Toss to be sure it doesn't stick together.
- Next, on a surface dusted with semolina flour and cut the pasta dough into 10 inch long pieces. Dust each piece generously with more semolina.
- Fold each sheet of pasta into itself by thirds and set on a cutting board and cut each sheet into ¾ inch/2 cm wide strips. After all noodles are cut, unravel them and fluff them up together with more semolina.
- Bring a pot of heavily salted water to a boil and cook the noodles for about 3 minutes. Be sure to stir the noodles while they're cooking to make sure they don't stick together.
SAUCE:
- 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 250g/1 cup pasta water. Toss the pasta together and add in 150g/¾ cup of butter. Swirl to emulsified. Add in most of the 150g/1 cup of grated parmesan. Stir to combine and remove from the heat. If needed, add another ¼ cup pasta water, stir.
- Add the rest of the parmesan 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 parmesan and fresh cracked black pepper.
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