Best Fettuccine Alfredo You'll Ever Make (Easy)
About this recipe
Fettuccine Alfredo is a classic creamy pasta dish that’s beloved for its rich flavor and comforting texture. In this video, Nick from Nick's Kitchen shows us how to make it from scratch, starting with homemade fettuccine pasta. This approach not only elevates the dish but also makes it a fun cooking experience.
What sets this recipe apart is the emphasis on fresh ingredients and traditional techniques, ensuring a deliciously authentic Alfredo that’s both creamy and peppery. Plus, it’s budget-friendly, making it accessible for everyone.
Ingredient notes
- You need at least 171g of eggs for the pasta dough, which includes 2 whole eggs and 4 additional yolks.
- If the total weight of the eggs is under 171g, add a touch of water to reach the required amount.
Tips from Nick's Kitchen’s video
- When making the pasta, use the 'well method' to combine the eggs and flour carefully, ensuring the sides of the well don’t break to avoid a mess.
- Knead the dough for about 5 to 10 minutes until it’s smooth and elastic; this develops gluten for a chewy texture.
- When rolling out the pasta, use plenty of flour to prevent sticking and gradually reduce the thickness using a pasta maker.
Good to know
- How long does it take to make this fettuccine Alfredo?
- The total time for this recipe is 1 hour and 30 minutes.
- What if I don't have enough eggs for the pasta?
- If you have less than 171g of eggs, you can add a touch of water until you reach that amount.
- How do I know when my pasta dough is ready?
- The dough is ready when it is smooth and elastic, and if you press a finger into it, it should spring back.
- Can I cut the pasta by hand instead of using a machine?
- Yes, you can cut the pasta by hand into nice thick noodles if you prefer.
No life story here — the video and the recipe are the whole point. All credit to Nick's Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Measure out all ingredients for the pasta dough: 2 whole eggs and 4 additional yolks, totaling at least 171g of eggs.
- 2
Dump flour onto a cutting board and create a well in the center.
- 3
Add the eggs into the well and whisk them carefully without breaking the sides of the well.
- 4
Gradually incorporate the flour into the eggs until a dough begins to form.
- 5
Use a bench scraper to mix everything together until it resembles a dough.
- 6
Knead the dough by folding it over itself and pressing down for about 5 to 10 minutes until smooth and elastic.
- 7
Wrap the dough in plastic wrap and let it rest for at least 1 hour at room temperature.
- 8
Start boiling a pot of water for the pasta.
- 9
After resting, cut a small piece of dough and roll it out into a thin strip, using flour to prevent sticking.
- 10
Feed the dough through a pasta maker, gradually reducing the thickness until it's very thin.
- 11
Cut the rolled pasta into fettuccine strips and dust with flour to prevent sticking.
- 12
Prepare the sauce by mincing garlic and melting butter in a pan over medium heat.
- 13
Add the minced garlic to the melted butter and sauté until aromatic.
- 14
Stir in half and half and heat until warm.
Heads up — we had to guess a little:
- 200g of flour is inferred based on typical pasta recipes.
- 100g of butter is inferred based on typical Alfredo sauce recipes.
Credit where it’s due: this recipe was transcribed from Nick's Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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