Fettuccini Alfredo

1. 1

   Fettuccini: Mound flour add eggs, salt, and some water to well in the middle of the flour. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste. Knead remaining flour to form a dough, adding more water as needed till smooth and elastic (dough should be firm and not sticky)8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour.

2. 2

   Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Lightly dust 1 rectangle with flour and feed through rollers. Fold rectangle in half and feed it 8-10 times each time folding it in half and feeding folded end through. Dust with flour if necessary to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue through each setting, without folding, until you reach narrowest setting. Dough will be a smooth sheet (about 36 inches long and 4 inches wide). Roll out remaining pieces of dough in same manner. Cut Fettuccini into 1/4 inch long strips.Lay sheets of dough on lightly floured baking sheets to dry until leathery but still pliable, about 15 minutes.

3. 3

   Bring Water in Pasta Pot to boil add oil to water to reduce the pasta sticking to itself, then add the Fettuccine to the water let cook to preference, while starting the sauce.

4. 4

   Sauce:

5. 5

   Take Heavy Cream mix with 3/8 cup shredded Monterey Jack Mozerella and Cheddar Cheese. Constant slow stir in Sautee Pan till cheese melts, allow the sauce to thicken. Now add the Porte to the sauce making sure not to break the sauce just add flavor, and Salt and Pepper to preference. This sauce should only take about 3 minutes. Add Pasta to Sautee Pan and mix and serve. Add Graded Parmesan Cheese and Parsley to Garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.