Oh man, it’s been a week. I know it’s only Wednesday, but I am TIRED. For some reason despite being so tired, I made it my top priority to try out the brand new pasta maker I got a few weeks ago and I am so glad I did. I don’t really know what I was expecting, but pasta is actually really easy to make from scratch. It contains only 2 ingredients, flour and egg, and while, yes, it makes a mess and gets flour everywhere, you can literally just use your hands and a rolling pin (although it’s definitely easier with a pasta machine). The recipe that I started with came from my trusty Essentials of Classic Italian Cooking by Marcella Hazan, although some parts I had to improvise to get the results that I got.
Now, because your time will be occupied making the pasta for this meal, I figure you might as well make things easier for yourself on the other side, and make a quick sauce that can slow cook while you mess around with the dough. In this case, it’s Alfredo. Taught to me by my mother, this sauce was probably my number one requested meal as a child, and some things never change. Containing butter, cream, and cheese, this is definitely not a healthy dinner, but when you need some comfort, this is the perfect dish. Let’s hope the rest of this week breezes by, but until then, I’ll be over here eating fresh pasta out of the saucepan. Without further ado, let’s get cooking!
*Disclaimer: I am not Italian (although I wish I was), this was my first venture into pasta making so I am simply writing about what works for me, I hope my methods don’t horrify any seasoned Italian chefs. If you’ve been doing this forever, let me know what your strategies are, I’d love to hear them!!
Serves: 3-4 dinner portions
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: about 1 hour (I know it doesn’t add up I’m just working in some wiggle room)
2-2½ cups all-purpose flour
adapted from Essentials of Classic Italian Cooking
1. On a large, clean surface (I used a marble board, but you can use the countertop or a silicone mat as well), measure out your flour into a small pile, making a large well in the center. Crack eggs into the well and whisk them gently with a fork until the yolks are broken and slightly mixed.
2. Begin to knead with your hands until a dough starts to form, adding flour as necessary until you can press your thumb into the dough and nothing sticks. I ended up adding a lot more flour than the original recipe stated, but it changes based on the size of your eggs and whatnot, so everyone is different.
3. At this point, clear your surface and knead your pasta dough until it becomes smooth and stretchy, at least a full 8 minutes. Once this is done, cut the ball of dough into 4 equal sections to make it easier to work with.
4. Put your pasta roller on the widest setting. Flatten your first ball of dough and run it through the machine once. Fold in thirds the long way, and then run back through the machine, narrow side first.
5. Move pasta roller up from setting 1 to setting 3. Repeat step four on this thinner setting. Move the pasta roller up to setting 5 and repeat one last time. Repeat steps 4 and 5 for the other sections of dough, until you have 4 long, thin sheets.
6. At this point, if you have a fettuccine cutter for your machine, add it. Otherwise, you’ll have to cut strips free-handed, but I just don’t have the coordination for that. Run each sheet of dough through the cutter, flouring and separating the strands once they’re cut so that they don’t stick together. Lay flat on a kitchen towel, making sure that the strands aren’t too tangled. Repeat with the other sheets. While the pasta is drying for a minute, let’s start the sauce!
3 tbs salted butter
1 cup heavy cream
1 tsp kosher salt
½ tsp black pepper
Dash of nutmeg (I really mean a DASH, a little goes a long way)
¾ cup freshly grated parmesan cheese
1. In a large saucepan, melt the butter and add in heavy cream, salt, pepper, and nutmeg. Heat for a minute or two on medium until the cream has been warmed through.
2. Stir in the parmesan cheese and allow the sauce to cook for around 5 minutes until it thickens and the cheese melts.
3. At this point, cook your pasta in a pot of salted boiling water until al dente. The cook time ranges for fresh pasta, but mine reached al dente at around 7 minutes.
4. When the pasta is finished, transfer it to the saucepan and mix until all the pasta is generously coated in sauce.
5. Serve with a generous dusting of more parmesan cheese.
Have a great week! xoxoxoD