Fettuccine Alfredo

The classic creamy pasta dish we all know and love, but with a chef's twist. Recipe as follows:

Ingredients:

For the Fresh Pasta:
255 grams 00 flour (2 ⅔ cup)
2 large eggs, room temperature
4 egg yolks, room temperature

For the Sauce:
3 tbsp butter
1 garlic clove, minced
1 ½ cups half and half (360 ml)
1 cup freshly grated Parmesan cheese (120g)
Kosher salt and freshly cracked pepper, to taste

Directions:

For the Fresh Pasta:
1. 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. 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.
2. Once all of the flour is incorporated into the dough, knead the dough, using the heel of your hand, for 5-10 minutes, or until the surface is smooth and elastic.
3. Wrap the dough in plastic wrap and leave at room temperature to rest for at least 60 minutes, and up to 3 hours. The dough should spring back slowly when pressed with your finger after it is fully rested. The dough can also be refrigerated for 1 day, or frozen for up to a month.
4. Unwrap the dough and divide it into 3 equal portions, about 140 grams each. Then 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.
5. Attach a pasta roller attachment to a stand mixer and set it to 0, or the widest setting. Pass the shortest end of the dough through the roller twice.
6. 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.
7. Pass the dough through the widest setting again, leading with the shortest side of the dough.
8. Repeat this process through the widest setting once more.
9. Adjust the dial of the pasta attachment to the next setting and pass the dough through twice. Repeat this process until the dough is 1/8th inch (3.2 mm) thick, or on the number 6 setting.
10. 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.
11. Repeat the dough rolling process with the additional dough balls.
12. Remove the pasta rolling attachment from the stand mixer and replace it with the fettuccine cutter.
13. Line another sheet tray with parchment paper and dust with flour.
14. 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.
15. Repeat this process with the remaining pasta sheets.
16. While the alfredo sauce is cooking (see below), bring a large pot of water to a boil. Assertively 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:
1. In a large, deep skillet over medium heat, add the butter. Once the butter melts, add the garlic and cook for 1 minute, or until the garlic is fragrant and a few pieces have turned golden brown.
2. Add the half and half and bring it to a scald. Do not let the mixture boil.
3. Add half of the cheese, as well as salt and pepper. Whisk to incorporate the cheese. Let the mixture simmer for 1-2 minutes, or until the cheese melts into the sauce.
4. Add the pasta, as well as ½ cup (118 ml) of pasta water. Increase the heat to bring the sauce to a bare simmer.
5. Cook the pasta in the sauce for 1-2 minutes, adding more pasta water as needed if the sauce thickens too much.
6. Add half of the remaining Parmesan cheese and gently toss to incorporate. Taste and season with salt and pepper.
7. Remove from the heat and divide evenly between 4 plates.
8. Top each plate with the remaining Parmesan cheese and serve.

Follow Nick’s Kitchen:
   / @nickdigiovanni  
   / @chef  
  / nickskitchen  
  / nickskitchens  
https://www.nickskitchen.com