Saturday, August 27, 2005

fresh pasta with classic alfredo

Basic Fresh Pasta
2 cups all-purpose flour, preferably stone ground or organic
3 large eggs

Measure flour onto a clean work surface and make a well in the centre. Crack eggs into well and, using your fingers, gradually incorporate the flour into the eggs. Press loose dough together into a ball and knead for about 10 minutes, until smooth and elastic. Wrap in plastic wrap and let rest for an hour.

Divide dough into four equal pieces. Working with one at a time, knead on a lightly floured surface until smooth. Flatten, and roll through pasta machine set on thickest setting. Fold in half, and roll again. Repeat folding and rolling several times until dough is very smooth and elastic, dusting with a little flour as necessary.

Roll dough through pasta machine, adjusting setting to a little thinner with each pass, dusting with a little flour as necessary. Continue rolling through machine on smaller adjustments until a desired thickness is reached. To make fettuccine, roll dough through fettuccine cutter, dusting with a little flour to keep from sticking. Hang fettuccine on a pasta rack until ready to cook, or dust with flour and set aside in nested bundles. Boil in plenty of water for a few minutes, until cooked. Serve with your favourite sauce, such as the ever-popular, very rich, Alfredo (so plan for your atonement at the same time!).

Classic Alfredo Sauce
Melt 8 tbs butter in a large skillet over medium heat. Drain pasta and add to the skillet, along with 1 cup heavy cream, 1 cup freshly grated Parmesan cheese and salt and pepper to taste. Toss over low heat until the pasta is well coated. Serve immediately.

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