Fettuccine Alfredo was one of my favorite childhood dishes. I loved the velvety rich sauce paired with long, silky noodles. What a delight!
As I have aged, I rarely eat fettuccine alfredo as its calorie count is far more than my metabolism can easily burn off. However, when I had some leftover heavy cream and parmesan in the fridge, and a longstanding desire to use up my King Arthur Flour Italian Flour Blend so I can open their Pasta Flour Blend bag, I knew there was only one direction I could take.
The result was even better than I could have expected. The fresh pasta had a great amount of bite, and the thicker fresh noodles clung to the smooth sauce perfectly. The nutmeg and fresh ground pepper added a great depth of flavor to the parmesan and cream sauce. I am a little scared of how good this was because now I foresee this being a quarterly treat in our home.
I followed the King Arthur Flour Fresh Pasta Recipe, which I have made before, and used my hand-crank pasta roller to make the fettuccine strips.
I started the sauce as I started to heat the water to boil the pasta. I halved the Cook's Illustrated recipe, though ended up using 1 oz. of parmesan.
I did have to add a bit more salt to the final dish for the flavors to really come out, but otherwise it was fantastically comforting on a Sunday night. Can't wait to make it again this fall!
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