{"id":"05ad3d8e-2aec-4ab4-84dd-50ab357a0a74","url":"https://recipestripper.com/recipes/05ad3d8e-2aec-4ab4-84dd-50ab357a0a74","source_url":"https://www.babi.sh/recipes/classic-fettucine-alfredo","title":"Classic Fettucine Alfredo","description":"bingingwithbabish's Classic Fettucine Alfredo: Classic Fettucine Alfredo inspired by Alfredo all Scrofa-Roman with Danish Creamery","servings":2,"servings_text":"2","prep_time":"PT0S","cook_time":"PT1800S","total_time":"PT1800S","image_url":"https://res.cloudinary.com/dd27yihoo/image/upload/v1749216590/llpz2sobgkra4ttgl9kx.webp","ingredients":[{"text":"For the Pasta Dough","item":"For the Pasta Dough"},{"text":"250 g double zero (00) flour","item":"double zero (00) flour","quantity":250,"unit":"g"},{"text":"250 g semolina flour","item":"semolina flour","quantity":250,"unit":"g"},{"text":"7 whole eggs","item":"whole eggs","quantity":7},{"text":"For the Alfredo Sauce","item":"For the Alfredo Sauce"},{"text":"120 g unsalted high quality (Danish Creamery) butter, cut into cubes","item":"unsalted high quality (Danish Creamery) butter, cut into cubes","quantity":120,"unit":"g"},{"text":"210 g grated twenty four month aged Parmigiano Reggiano","item":"grated twenty four month aged Parmigiano Reggiano","quantity":210,"unit":"g"},{"text":"For the Fettucine Alfredo","item":"For the Fettucine Alfredo"},{"text":"homemade fettucine","item":"homemade fettucine"},{"text":"pasta water","item":"pasta water"},{"text":"homemade alfredo sauce","item":"homemade alfredo sauce"}],"instructions":[{"number":1,"text":"For the Fettucine"},{"number":2,"text":"Add both flours to a clean work surface and mix together with your hands to combine.\n\n- 250 g double zero (00) flour\n- 250 g semolina flour"},{"number":3,"text":"Create a large well in the middle of the flour mixture and add the eggs to the center of the well.\n\n- 7 whole eggs"},{"number":4,"text":"Beat the eggs until homogenous, keeping the wall of the flour well as intact as possible.\n\n- 7 whole eggs"},{"number":5,"text":"Then slowly incorporate the flour into the eggs using your hands.\n\n- 250 g double zero (00) flour\n- 250 g semolina flour \n- 7 whole eggs"},{"number":6,"text":"Once the egg mixture becomes more of a paste, use your hands and a bench scraper to pull in more flour and work both together by hand.\n\n- For the Pasta Dough"},{"number":7,"text":"As the dough comes together, knead for 5-10 minutes by hand, or until the dough is smooth and elastic and does not stick to the work surface. The dough should bounce back slightly when poked with a finger.\n\n- For the Pasta Dough"},{"number":8,"text":"Wrap the dough in plastic wrap and let the flour hydrate for 30-60 minutes. The dough will be ready once it is firmer to the touch.\n\n- For the Pasta Dough"},{"number":9,"text":"Once the dough is ready, divide it into two pieces and press and roll both pieces into a long oval shape.\n\n- For the Pasta Dough"},{"number":10,"text":"Dust with a light coating of semolina flour, then run it through the largest setting on a pasta roller.\n\n- semolina flour \n- For the Pasta Dough"},{"number":11,"text":"Fold it into thirds, then repeat the process, laminating the pasta dough. Repeat this process 2-3 times.\n\n- For the Pasta Dough"},{"number":12,"text":"After the third pass, turn the dial down to the next level of thickness and run the pasta through the machine. Continue until the pasta is about 1/8th inch thick or your desired thickness.\n\n- For the Pasta Dough"},{"number":13,"text":"Once the desired thickness is achieved, run the sheet of pasta through a fettuccine cutter or cut using a very sharp knife.\n\n- For the Pasta Dough"},{"number":14,"text":"Curl the pasta into little nests until ready to cook. Repeat this process with the second half of the dough.\n\n- For the Pasta Dough"},{"number":15,"text":"For the Alfredo Sauce"},{"number":16,"text":"Grate the parmesan cheese using cheese grater or a blender\n\n- 210 g grated twenty four month aged Parmigiano Reggiano"},{"number":17,"text":"Using a fine mesh sieve set over a large bowl, sift the cheese to remove any large clumps. The result should be finely grated parmesan. Set aside."},{"number":18,"text":"Transfer cubed butter to the large serving platter. Set aside.\n\n- 120 g unsalted high quality (Danish Creamery) butter cut into cubes"},{"number":19,"text":"For the Fettucine Alfredo"},{"number":20,"text":"Bring a large pot of water to a boil and season heavily with salt. Add the pasta to the water and cook for 30-45 seconds."},{"number":21,"text":"Once the pasta has cooked, remove it gradually from the pot onto the platter with the butter.\n\n- unsalted high quality (Danish Creamery) butter cut into cubes\n- homemade fettucine"},{"number":22,"text":"Bring some pasta water with you as you do this, which will help emulsify the sauce.\n\n- pasta water"},{"number":23,"text":"Add 2 very large spoonfuls of Parmesan to the plate, then using a fork and a spoon, create the sauce. Slide the fork into the pasta and shake it back and forth to help slowly melt the cheese and incorporate it with the butter and water.\n\n- 210 g grated twenty four month aged Parmigiano Reggiano\n- homemade fettucine\n- homemade alfredo sauce\n- pasta water"},{"number":24,"text":"Lift the pasta up, moving it constantly, while pushing any uncoated pasta back into the mix with the spoon.\n\n- For the Fettucine Alfredo"},{"number":25,"text":"After the sauce is emulsified, sticky, and glossy, divide the pasta between two plates and serve immediately.\n\n- For the Fettucine Alfredo"}],"date_published":"2026-10-30T00:02:29.396059+00:00","date_modified":"2026-10-30T00:02:29.396059+00:00"}