Authentic Fettuccine Alfredo
Homemade pasta is a lot easier than you think! It makes a huge difference and it’s so fulfilling knowing you made it yourself! If you don’t feel like making pasta, that’s fine, use your pasta of choice and enjoy this simple enjoyable authentic recipe! We will be using the fool-proof Bain-Marie method so our sauce emulsifies nicely!
Authentic Fettuccine Alfredo
Homemade pasta is a lot easier than you think! It makes a huge difference and it’s so fulfilling knowing you made it yourself! If you don’t feel like making pasta, that’s fine, use your pasta of choice and enjoy this simple enjoyable authentic recipe! We will be using the fool-proof Bain-Marie method so our sauce emulsifies nicely!
Cooking Instructions
- 1
On a clean surface, place your flour in circle. Create a well in the centre, enough room to comfortably crack your eggs. Crack the eggs and whisk them with a fork, slowly dragging in the surrounding flour. It’s ok if it leaks from the side, just catch it with some flour and work it back into the mix.
- 2
Mix by hand and knead until you have a round ball of dough, continue to then knead for 10 minutes minimum, you will notice it becomes a lot softer and smoother. Once complete, wrap tightly in glad wrap (plastic wrap) and leave at room temp for 30 mins.
- 3
Once 30 mins has passed, flour your work bench again, do so fairly evenly and sufficiently to avoid the dough sticking when you roll it out. Be generous with the flour, you can shake it off after anyway.
- 4
Roll the dough out to form a long rectangular shape, like I have done here. Roll it vertically and horizontally until it is very thin (1-2mm) this may take a bit. Keep going until it’s completely there. It may be an odd shape and not resemble a rectangle. Simply cut the side and top for a clean shape.
- 5
Add flour to the top of your rolled pasta, again be fairly generous here. Begin to fold from one side, medium sized folds. Continue until you reach the middle. Do the same with the other side, adding flour if needed.
- 6
Cut the pasta to your desired thickness, it should look like this.
- 7
Once done, run your hand through the pasta and ensure they’re not sticking, then hang to dry for 15-30 mins minimum (longer is fine also)
- 8
You should now have dried pasta! Feel free to cut the ends with scissors for a cleaner look. Begin to boil a pot of salted water and once it reaches boiling, add the pasta in and cook for approx 10 mins. Checking doneness along the way. Reserve a cup of pasta water.
- 9
As the pasta draws closer to being cooked, in a heatproof or metal mixing bowl, add your Parmesan, butter and pepper. Take the cooked pasta out of the water and immediately place into the mixing bowl.
- 10
Pour out some of the pasta water in your pot and allow to continue simmering on a lower setting (we want steam). Take yor mixing bowl with the pasta and cheese, butter and pepper and place over your steaming pot of pasta water. Note: if your pasta pot is too big to comfortably sit the bottom of your metal heating bowl, transfer to a smaller pot. The mixing bowl should not be touching the bowling water but at least 1-2 cm over the top of it.
- 11
Once you start to feel some heat on the mixing bowl from the simmering/lightly boiling water under it, begin very slowly adding little amounts of pasta water, do not go very fast because you need to mix this constantly. Continue mixing and adding pasta water slowly until you have reach the desired consistency.
- 12
If it’s too thick, add more water and if it’s too thin, allow it to thicken on top of the boiling water for longer while stirring. Serve with Parmesan, chopped parsley and cracked pepper.
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