Made From Scratch Fettuccine Pasta and Alfredo Sauce

This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you.

This is certainly not a meal I would typically make during the week… But my sweet hubby shared with me that he was really craving Chicken Alfredo. Well- I checked my pantry- no box pasta or jar ready alfredo sauce… I still wanted to make a special surprise for him so I got busy making homemade pasta and alfredo sauce!

Pasta Ingredients:

• 1-2 Cups King Arthur, All Purpose Unbleached Flour, Non-GMO Project Verified, Certified Kosher, No Preservatives, 10 Pounds
• Pinch Redmond Real Salt – Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (1 Pack)
• 3 Whole Eggs + 1 Egg Yolk
• 2 TBSP Water
• 3 TBSP Olive Oil

Instructions:

1. Sift one (1) cup of flour and pinch of salt.
2. Make a well in the center of your flour.
3. Add in the eggs, water, and oil.
4. Using a wooden spoon, begin incorporating the mixture- working your way from the center, outwards.
5. Depending on the humidity in your area- you may need to add in more flour. You want the dough to be slightly sticky.
6. Once your dough is ready, form a ball. Cover it with a flour sack or plastic wrap and let it rest for at least 30 minutes.
7. After your dough has rested, gently flatten the ball. Divide into equal triangles of dough.
8. Lightly dust each section of dough with flour.
9. Feed each part through the pasta roller. I do recommend passing the sections through the roller two (2) times.
10. ***If you are wanting to make lasagna or ravioli- Stop Here***
11. For the fettuccine pasta, cut each sheet of dough in 1/2, then feed each 1/2 through the pasta cutter to create the individual noodles.
12. LET the pasta fall to the floured surface. While it may be tempting… DON’T pull on it!
13. At this point- you can place the “nests” of pasta noodles in an air tight container- fridge if you plan to use it in the next couple of days- or freezer if you just want to keep it on hand.
14. Fresh pasta cooks MUCH faster than dried. So- begin your sauce before you boil your pasta :)

WHEW! Okay… Now, let’s make the Alfredo Sauce!

Ingredients:

• 1 Package of Cream Cheese
• 1 Stick of Butter (NOT Margarine!)
• 2-3 Cloves of Garlic
• 1 1/2 Cups Chicken Broth
• 2 Cups Heavy Whipping Cream
• 2 cups of Parmesan Cheese
• Salt and Pepper to Taste

Instructions:

1. Melt butter in a sauce pan on medium heat.
2. Add in crushed garlic. Allow to sauté for about 2-3 minutes.
3. While your garlic and butter are in sauce pan, cut the package of cream cheese into smaller cubes. Add to saucepan.
4. Once cream cheese is melted, add in 1 1/2 cups of chicken broth. I like to use a whisk at this point- stirring until everything is well blended.
5. Add in 2 cups of heavy whipping cream. Slowly, bring your sauce to a boil- stirring so that it will not burn!
6. Once your sauce comes to a boil, reduce heat to low. Add in the parmesan cheese, salt, and pepper.
7. Stir until everything is well blended. Reduce heat to simmer and cover.

Now- cook your pasta. Simply bring water to a rolling boil, add in a pinch of salt, and a splash of olive oil. Then add your pasta. Cook for 5-10 minutes.

Once pasta is ready, drain and serve with Alfredo Sauce!

YUMMMM!!!

I promise you, this is a meal that your family will LOVE!!!

If you’d like to watch the video, feel free to visit:

Thanks so much and God Bless!

Don’t forget to like, subscribe, and follow! Your support means the world!