Fresh Pasta & Alfredo Sauce

I must admit, I was always scared to try making my own pasta. I just thought it would be too time consuming and difficult. This exact recipe are the ones given to me in my culinary class a few weeks ago. I couldn't believe how easy it was to make my own pasta, and the difference in taste. I can definitely say there is a taste difference in store bought pasta vs. making your own. You can also control the taste and colors of the pasta by the things you add to the dough when you make it. You can make a bright pasta by adding beet puree, a bold green color can be made by adding pureed basil or parsley, you can even make a dessert pasta by mixing cocoa powder with the flour to make chocolate pasts! The possibilities are endless. We steeped about a teaspoon of saffron in water to create a golden tint to the pasta we made in class. Below is the recipe for a basic pasta dough. For this recipe we used a basic pasta maker, but you can roll the dough and cut it yourself if you do not have the pasta maker.

Before beginning gather your ingredients.
Serves: 1 lb pasta = 4 servings

*3 1/2 cups of unbleached all purpose flour
*4 extra large eggs

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork beat the eggs and begin to incorporate the flour starting with the inner rim of the well. Push the flour up to maintain shape as you incorporate the eggs. The dough will come together and look messy, that is okay. Knead the dough with both hands using the palms of your hands. Add more flour in 1/2c measurements if the dough is too sticky. Once the dough is one mass remove the dough from the cutting board & scrape up any dry bits. Lightly flour the board and continue to knead for three minutes. The dough should be a little sticky. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Fettuccine Alfredo

*1lb dried fettuccine
*6 tblsp unsalted butter
*1 shallot, minced
*1c heavy cream
*1c finely grated Parmesan
*1/2 tesp salt
*1/4 teasp fresh ground pepper
*chopped fresh parsley for garnish

Cook the fettuccine in a pot of boiling salted water until al dente, or desired consistency.

While the pasta is cooking, melt the butter in a medium saucepan over medium high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat. Add the cheese and mix until combined well. Season with salt and pepper. Toss the pasta with the sauce and sprinkle with parsley. Serve immediately.