Alfredo Pasta
Ingredients: butter, Parmigiano Reggiano, 00 flour, eggs, salt · 60 min cook time · 700kcal · ~₩12,100
Ingredients
80g butter, 100g Parmigiano Reggiano, 200g 00 flour, 2개 eggs, 1Tbsp salt
Instructions
1. To make the pasta dough, make a well with 200g of 00 flour. Add two eggs in the middle.
2. Mix the eggs and flour using a fork or your hands, slowly incorporating the flour until a smooth, yellow dough is formed.
3. Knead the dough by pushing forward and coming back until it's nice, yellow, and smooth.
4. Cover the dough and let it rest for about 10 minutes to create gluten and prevent it from drying up.
5. Cut the pasta dough into four pieces. Use a pasta machine (or rolling pin) to roll out the dough, starting from setting number one (widest) and going up to number six.
6. Once the pasta is rolled to setting number six, put flour on top and cut it into fettuccine using the pasta machine.
7. Grate 24-month-old Parmigiano Reggiano finely on the spot.
8. Bring a large pot of water to a boil and add 1 tablespoon of salt.
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