Classic Fettucine Alfredo
Recipe: https://recipestripper.com/recipes/05ad3d8e-2aec-4ab4-84dd-50ab357a0a74
Original source: https://www.babi.sh/recipes/classic-fettucine-alfredo
Recipe image: https://res.cloudinary.com/dd27yihoo/image/upload/v1749216590/llpz2sobgkra4ttgl9kx.webp

bingingwithbabish's Classic Fettucine Alfredo: Classic Fettucine Alfredo inspired by Alfredo all Scrofa-Roman with Danish Creamery
Yield: 2
Prep time: PT0S
Cook time: PT1800S
Total time: PT1800S

Ingredients
- For the Pasta Dough
- 250 g double zero (00) flour
- 250 g semolina flour
- 7 whole eggs
- For the Alfredo Sauce
- 120 g unsalted high quality (Danish Creamery) butter, cut into cubes
- 210 g grated twenty four month aged Parmigiano Reggiano
- For the Fettucine Alfredo
- homemade fettucine
- pasta water
- homemade alfredo sauce

Instructions
1. For the Fettucine
2. Add both flours to a clean work surface and mix together with your hands to combine.

- 250 g double zero (00) flour
- 250 g semolina flour
3. Create a large well in the middle of the flour mixture and add the eggs to the center of the well.

- 7 whole eggs
4. Beat the eggs until homogenous, keeping the wall of the flour well as intact as possible.

- 7 whole eggs
5. Then slowly incorporate the flour into the eggs using your hands.

- 250 g double zero (00) flour
- 250 g semolina flour 
- 7 whole eggs
6. 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.

- For the Pasta Dough
7. 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.

- For the Pasta Dough
8. 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.

- For the Pasta Dough
9. Once the dough is ready, divide it into two pieces and press and roll both pieces into a long oval shape.

- For the Pasta Dough
10. Dust with a light coating of semolina flour, then run it through the largest setting on a pasta roller.

- semolina flour 
- For the Pasta Dough
11. Fold it into thirds, then repeat the process, laminating the pasta dough. Repeat this process 2-3 times.

- For the Pasta Dough
12. 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.

- For the Pasta Dough
13. Once the desired thickness is achieved, run the sheet of pasta through a fettuccine cutter or cut using a very sharp knife.

- For the Pasta Dough
14. Curl the pasta into little nests until ready to cook. Repeat this process with the second half of the dough.

- For the Pasta Dough
15. For the Alfredo Sauce
16. Grate the parmesan cheese using cheese grater or a blender

- 210 g grated twenty four month aged Parmigiano Reggiano
17. 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.
18. Transfer cubed butter to the large serving platter. Set aside.

- 120 g unsalted high quality (Danish Creamery) butter cut into cubes
19. For the Fettucine Alfredo
20. 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.
21. Once the pasta has cooked, remove it gradually from the pot onto the platter with the butter.

- unsalted high quality (Danish Creamery) butter cut into cubes
- homemade fettucine
22. Bring some pasta water with you as you do this, which will help emulsify the sauce.

- pasta water
23. 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.

- 210 g grated twenty four month aged Parmigiano Reggiano
- homemade fettucine
- homemade alfredo sauce
- pasta water
24. Lift the pasta up, moving it constantly, while pushing any uncoated pasta back into the mix with the spoon.

- For the Fettucine Alfredo
25. After the sauce is emulsified, sticky, and glossy, divide the pasta between two plates and serve immediately.

- For the Fettucine Alfredo