Fettuccini Alfredo
Fettuccini Alfredo
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Fresh Fettuccine Alfredo



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La Belle Cuisine


Fresh Fettuccine Alfredo

3 cups flour
1/2 teaspoon salt
3 eggs
1 tablespoon good-quality olive oil
2 tablespoons lukewarm water

In a medium bowl combine flour and 1/2 teaspoon salt. Make a well in
the center. Add eggs, olive oil and water; beat vigorously with a fork until
the ingredients are well combined. Dough will be stiff. Turn out onto a
lightly floured surface and knead until smooth and elastic – about 15
minutes. Cover the dough with a bowl and let it rest 10 minutes.
Divide the dough into 4 parts. Keep it covered with a bowl until ready to
use. Roll each part to paper thinness, a 12-inch square. Sprinkle lightly
with flour. Then roll loosely around a rolling pin, as for a jelly roll. Slip
out rolling pin. With a sharp knife, cut the dough into 1/8-inch-wide strips
for fine noodles, 1/3-inch-wide strips for wide noodles. Arrange the dough
strips on an ungreased cookie sheet.
In a large kettle bring 4 quarts water with 1 tablespoon salt to boiling.
Add the pasta; return to boiling. Boil, uncovered and stirring occasionally, until just tender. This won't take long, check after 2 minutes. Drain the
pasta well and toss with Alfredo Sauce.

Alfredo Sauce
1/2 cup butter
2/3 cup heavy cream
1 1/4 cups freshly grated good-quality
Parmesan cheese
1/4 teaspoon salt
Freshly ground pepper
Minced parsley

Heat butter and cream in a medium saucepan until the butter is melted. Remove from heat. Add 1 cup Parmesan, salt and pepper. Stir until the
sauce is blended and fairly smooth. Add to drained, cooked pasta and
toss well. Sprinkle with remaining Parmesan and parsley.
Serves 6.

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