Mmm alfredo!?!

Question: anyone got a recipe for homemade fettucine alfredo.... noodles included!!???

Answers: anyone got a recipe for homemade fettucine alfredo.... noodles included!!???

Pasta Dough:
3 cups 00 flour or unbleached all-purpose, plus more for dusting
1 teaspoon salt
3 eggs plus 2 yolks
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 tablespoon water
Cornmeal, for dusting
To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick. Keep in mind, overly thick pasta tastes gummy. Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
Alfredo Sauce:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish
To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

Thank goodness SOMEONE has the right idea of what “Alfredo” sauce is, unlike most of the answerers (and voters) here:
http://answers.yahoo.com/quest...
P.S. Nutmeg is another ingredient. :-)

Other Answers (5)

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by pplz1st

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darn it you made me hungry...it involves sour cream i believe

no but i love fettucine alfredo
Try www.allrecipes.com

the whole taste you want is parmesan cheese and garlic. Make a white sauce including both these things...the amounts depend on your tastes. Noodles included??? Um, no. That's called "boiling water."

This is my favorite fettuccine alfredo recipe...
1 pound dried fettuccine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

Enjoy!!!

ooooohhhh...you want to make the pasta too? Ok, here's how...
4 eggs
3-3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil

either build a well out of flour and slowly stir in eggs or mix in a food processor or stand mixer. You want the dough to just barely stick together into a smooth ball, but do not add any more liquid than necessary. Split into two, form into balls, wrap in plastic wrap, and refrigerate at least 30 minutes. Roll out with a pasta roller or rolling pin until thin, then cut into fettuccine. Add pasta to a pot of salted, boiling water and stir to break up. Cook until al-dente, about 4-5 minutes.

Yum - there is NOTHING like fresh pasta!

CHICKEN ALFREDO

2 lbs boneless chicken breasts
4 tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 lb fettucine

Heat oil in a 10 inch skillet. Cut chicken breast into strips. Add salt and pepper. Fry on medium heat until cooked through.

Sauce:

Melt butter in saucepan; add cream and cheese. cook over low heat, stirring constantly. Do not boil.
Cook fettucine in 3 quarts boiling water. Mix chicken and Alfredo sauce together. Drain noodles. Put sauce and chicken over noodles.

Sorry no recipe for the noodle

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Mmm alfredo!?!

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