Fettuccine Alfredo is definitely a family favorite around here. I saw Mario Batali's recipe for fresh pasta and I knew I wanted to try it. Unlike my usual recipe, which uses nearly a dozen eggs, this recipe was a lot simpler. This was the easiest fresh pasta I have ever worked with, which is an added bonus. I decided to make a very simple alfredo sauce to go along with the super simple pasta, it was perfection. The pasta is so tender and holds up beautifully to the sauce. Miss F was also a huge fan of dipping her broccoli in the alfredo sauce, smart girl!
2 ¼ cups flour
4 tablespoons butter
¾ cup heavy cream
¾ cup parmesan
Add the flour to the bowl of a stand mixer. Add the eggs and turn the mixer on low speed. Mix until the eggs are well incorporated. Swap out the paddle for the dough hook and knead the dough on medium for 10 minutes. Remove the dough from the bowl and knead by hand for 1 minute more. Wrap the dough in plastic wrap and let sit for 30 minutes. Divide the dough into 4 equal pieces. Feed each piece through the pasta attachment at level 1. Fold the dough in half and run through the pasta maker twice more. Reduce the setting to level 2 and run the sheet through twice. Reduce the setting to level 3 and run the sheet through once. Reduce the setting to level 4 and run the sheet through once. Repeat with the remaining dough pieces. Run the sheets through the fettuccine cutter or cut by hand. Bring a large pot of salted water to a boil. Add the cut pasta to the pot and cook for 3 to 5 minutes, until the fettuccine rises to the top.
Heat the butter in a large saute pan over medium heat. Add the cream and cook for 3 minutes, stirring often. Stir in the parmesan. Toss the drained fettuccine in the sauce, serve.
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