Fettuccine Alfredo
ID: a59de326...
An authentic Italian Fettuccine Alfredo made the traditional way with fresh homemade egg pasta, high-quality butter, and finely grated Parmigiano Reggiano. By emulsifying the cheese and butter with starchy pasta water, it creates a naturally rich and silky cream without adding any actual heavy cream.
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🍳 Cooking Flow
Prepare the fresh egg pasta dough using flour and eggs, then knead and roll it to setting 6 before cutting into fettuccine. → Cook the fresh fettuccine in salted boiling water for 3 minutes, reserving a mug of starchy pasta water. → Transfer the pasta to a warm plate over the steam pot, add butter pieces and a splash of pasta water, and stir until melted. → Remove from steam, gradually add grated Parmigiano Reggiano and more pasta water, tossing vigorously to emulsify into a silky cream. → Serve immediately topped with extra sauce and freshly grated cheese.
Cooking Steps
Brief Cooking Order
Prepare the fresh egg pasta dough using flour and eggs, then knead and roll it to setting 6 before cutting into fettuccine. → Cook the fresh fettuccine in salted boiling water for 3 minutes, reserving a mug of starchy pasta water. → Transfer the pasta to a warm plate over the steam pot, add butter pieces and a splash of pasta water, and stir until melted. → Remove from steam, gradually add grated Parmigiano Reggiano and more pasta water, tossing vigorously to emulsify into a silky cream. → Serve immediately topped with extra sauce and freshly grated cheese.
Introduction
An authentic Italian Fettuccine Alfredo made the traditional way with fresh homemade egg pasta, high-quality butter, and finely grated Parmigiano Reggiano. By emulsifying the cheese and butter with starchy pasta water, it creates a naturally rich and silky cream without adding any actual heavy cream.
Step 1
Place 200g of flour on a work surface, make a well in the center, and crack in 2 eggs. Whisk the eggs with a fork and gradually incorporate the flour until a dough forms.
Step 2
Knead the dough vigorously with your hands, pushing forward and folding back, until it is completely smooth, elastic, and bright yellow (about 10 minutes).
Step 3
Cover the dough with a bowl and let it rest at room temperature for 10 minutes to develop the gluten.
Step 4
Cut the rested dough into 4 equal pieces.
Step 5
Flatten a piece of dough and run it through a pasta machine starting at the widest setting (level 1). Fold it and run it through again, then progress setting by setting up to level 6.
Ingredients List
Important Notes
Never use heavy cream, garlic, parsley, or chicken in an authentic Fettuccine Alfredo; the creamy texture is achieved purely through emulsifying butter, cheese, and starchy pasta water.
Always use high-quality ingredients, specifically 24-month aged Parmigiano Reggiano and premium butter, as they are the core flavors of the dish.
Fresh egg pasta is essential for this recipe because dry pasta does not release enough starch to properly bind the sauce.
Tossing the pasta over the steam of the boiling pot helps melt the butter gently without separating it.
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