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Fettuccine Alfredo with Fresh Pasta

Rich, homemade fettuccine tossed in a simple, creamy Alfredo sauce made with butter, cream, and Parmesan.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Servings: 2 servings

Ingredients

  • 1 cup all-purpose flour 125 g
  • 2 large eggs
  • 1/2 cup heavy cream 119 ml
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan cheese 50 g
  • Freshly ground black pepper and salt to taste

Instructions

  • Make the pasta dough: Mound the flour on a work surface and form a large well. Add the eggs into the well and beat with a fork, gradually incorporating flour until a sticky dough forms. If still sticky, add a little more flour.
  • Knead the dough for about 8 minutes by pushing with the heel of your hand, folding, turning and repeating until smooth and supple. Cover and let rest briefly while preparing tools.
  • Divide the dough in half and lightly flour all surfaces and any pasta machine parts. Flatten one piece with a rolling pin into a rectangle thin enough to feed through your machine at its widest setting.
  • Roll the dough through the widest setting 10 times, flouring and folding between passes, until smooth. Then start at the next-narrowest setting and pass the sheet through progressively narrower settings until you reach the desired thickness (for fettuccine use a thin but not paper-thin setting).
  • Dust baking sheets with flour or parchment, lay rolled sheets on them (separating layers as needed), cover with towels, and repeat with the remaining dough. Let rest at least 10 minutes before cutting.
  • Cut the sheets into fettuccine with a cutter or pasta machine attachment. Lightly dust with flour, loosely gather into nests, and place on the prepared baking sheet.
  • Bring a large pot of water to a boil, add a little olive oil if desired, and cook the fresh fettuccine 1½–2 minutes until al dente. Reserve a small amount of pasta water, then drain.
  • Make the Alfredo sauce: In a saucepan over low heat, simmer the heavy cream and butter until slightly thickened, about 5 minutes. Remove from heat, stir in the grated Parmesan until mostly melted, and season with salt and freshly ground black pepper to taste.
  • Toss the drained pasta with the sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Serve immediately.

Equipment

  • Mixing Bowl
  • rolling pin or pasta machine
  • pasta cutter or pasta machine cutter
  • Large Pot
  • Saucepan
  • baking sheet with parchment
  • Kitchen Towel

Notes

  • Use 125 g flour measured by weight for accuracy.
  • Resting pasta sheets 10 minutes helps with cutting.
  • Cook fresh pasta only 1½–2 minutes until al dente.
  • Add reserved pasta water to adjust sauce consistency.