08/13/2026
Fettuccine Alfredo from scratch!
The noodles are so simple to make!
- 2 leveled cups of all purpose flour made into a makeshift “nest” on a clean surface.
- Add 3 eggs (yolks and whites).
- Add a pinch of salt. (I like various infused salts.)
- whisk the eggs in the center using a fork and gradually pull the flour from the nest into the egg mixture until it won’t spread.
- pull in the rest of the flour and start kneading the dough. It will be shaggy and dry but keep going. It’s going to take 8 to 10 minutes.
-add a teaspoon of extra virgin olive oil. I use infused oils like truffle or garlic. Keep kneading until it’s a ball of dough. If it’s too dry, wet your fingertips while kneading into a ball.
- tightly wrap the dough in plastic wrap for at least 30 minutes to allow the developing gluten to relax so that you can easily work with the dough.
- after a minimum of 30 minutes, cut the dough into 4 pieces and roll each piece out to approximately 1/4 inch thick with a rolling pin on a clean, nonstick surface. (I roll it to a shape and width that fits my Kitchen Aid pasta roller attachment.) You can also roll to a thin layer with a rolling pin.
- after getting the width you want, cut ribbons of pasta with a sharp knife or using a pasta maker.
- to cook, add to boiling salted water for 3-5 minutes.
🍝🍝🍝🍝
