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Fettuccini Alfredo

HuskerInIowa

HuskerInIowa

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SH Member
Joined
Aug 18, 2022
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About as scratch as you can get until I learn to grind my own flour and milk my own cow. Homemade pasta, homemade Alfredo, homemade bread for the garlic bread.

Pasta is just an equal ratio of egg to flour. For instance for the batch I made for the family tonight it was 4 eggs and 4 cups of flour. Make a well in the middle of the flour, scramble the eggs in it, slowly incorporate the flour in then knead. Rest 20 minutes before you cut it, I don’t have anything fancy so pizza cutter to make fettuccini it was.

Sauce is 1/2 cup butter, melt it then mix in 1/2 cup of flour to form your roux. 2 cups milk or cream, dealers choice, stir until it begins to thicken then add 1 cup of shredded mozzarella and 1/2 cup parm. I personally think it’s too thick after that so I add in more milk at that point to get to desired thickness, I’d say it was probably another 1/2-3/4 cup but can’t confirm since I didn’t measure.

Bread is just the basic bread I make every week.
 
HuskerInIowa said:
View attachment 98200
About as scratch as you can get until I learn to grind my own flour and milk my own cow. Homemade pasta, homemade Alfredo, homemade bread for the garlic bread.

Pasta is just an equal ratio of egg to flour. For instance for the batch I made for the family tonight it was 4 eggs and 4 cups of flour. Make a well in the middle of the flour, scramble the eggs in it, slowly incorporate the flour in then knead. Rest 20 minutes before you cut it, I don’t have anything fancy so pizza cutter to make fettuccini it was.

Sauce is 1/2 cup butter, melt it then mix in 1/2 cup of flour to form your roux. 2 cups milk or cream, dealers choice, stir until it begins to thicken then add 1 cup of shredded mozzarella and 1/2 cup parm. I personally think it’s too thick after that so I add in more milk at that point to get to desired thickness, I’d say it was probably another 1/2-3/4 cup but can’t confirm since I didn’t measure.

Bread is just the basic bread I make every week.
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Looks outrageous. I’m full Italian, nobody in my family would turn their nose up at that!
I’ve used half and half in place of milk or cream, it works pretty well. But like you said, dealers choice.
 
DelaWhere_Arrow said:
Looks outrageous. I’m full Italian, nobody in my family would turn their nose up at that!
I’ve used half and half in place of milk or cream, it works pretty well. But like you said, dealers choice.
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Hey brutha, I got spoiled on clam sauce when I was as stationed in CT. Send me grandma’s recipe. No one makes it within 300 miles of me apparently.
 
sweats said:
Looks good. Homemade pasta makes a big difference. I do mine essentially the same way you describe, but I have a pasta machine.

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Got a rec on one? I have a kitchenaid stand mixer so I’ve been eyeing theirs but haven’t talked myself into it yet so I just hand roll.
 
Red was my favorite. A local lady (wife of a friend’s friend) would always make it with fresh clams we had dug. I knew I had it good, just didn’t realize how good, lol.
 
HuskerInIowa said:
Got a rec on one? I have a kitchenaid stand mixer so I’ve been eyeing theirs but haven’t talked myself into it yet so I just hand roll.
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Atlas is the brand I have. I like it, but it is hand cranked. I'm sure it would be easier than what you're doing now, but still more work than a kitchen aid attachment.

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HuskerInIowa said:
Got a rec on one? I have a kitchenaid stand mixer so I’ve been eyeing theirs but haven’t talked myself into it yet so I just hand roll.
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Marcato is the brand I have. Imported from Italy. Hand crank but they make motors for them too. There’s another brand my pops uses, I’ll have to ask him the name. Similar make to mine.
 
sweats said:
Atlas is the brand I have. I like it, but it is hand cranked. I'm sure it would be easier than what you're doing now, but still more work than a kitchen aid attachment.

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Actually, I just checked and I was mistaken. Mine is a Marcato as well. The model is Atlas 150.

My apologies.

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DelaWhere_Arrow said:
Marcato is the brand I have. Imported from Italy. Hand crank but they make motors for them too. There’s another brand my pops uses, I’ll have to ask him the name. Similar make to mine.
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You and @sweats talked me into this one over the attachment for my kitchenaid. Looks to be more what I’m looking for really and if I get too lazy to hand crank I can buy the motor but frankly if the dough is that tough I’ve likely made a mistake long before I need a motor. Thanks for the tip, wouldn’t have ever given this one a second look.
 
HuskerInIowa said:
You and @sweats talked me into this one over the attachment for my kitchenaid. Looks to be more what I’m looking for really and if I get too lazy to hand crank I can buy the motor but frankly if the dough is that tough I’ve likely made a mistake long before I need a motor. Thanks for the tip, wouldn’t have ever given this one a second look.
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You’re gunna love it.
Make sure you clean it correctly, and don’t leave any moisture in the mechanisms.
Other than that you can’t screw it up. And cranking isn’t so bad. Cut your pasta into 12-18” long sheets and you’ll have them cut in just a few cranks each.
Get your little cameraman involved; my kids love cranking fresh pasta out.
 
So I was inspired by this thread and the cold weather to break out the pasta machine and make soup.
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