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Fresh Pasta with THE Best Alfredo Sauce

Servings 6 - 8 Servings of pasta and sauce


  • Fresh Pasta
  • 1 3/4 C "00" flour
  • 1/3 C semolina flour
  • 2 eggs plus 1 yolk
  • 1 tbsp olive oil
  • Alfredo Sauce
  • 1 pint heavy whipping cream
  • 1 garlic clove minced fine
  • 1 tsp salt
  • 4 tbsp butter not margarine
  • 1/4 C Parmesan cheese grated
  • 4 oz cream cheese cut into chunks


  • Fresh Pasta
  • Place the flours in a food processor and pulse.
  • Add the eggs and olive oil.
  • Pulse until combined and crumbly.
  • Pour the mixture onto a clean surface and bunch together.
  • Knead the dough for about one minute.
  • Cover with plastic tightly and allow to sit for 30 minutes.
  • Cut the dough into quarters.
  • Working with one piece at a time (keep the others covered) press the dough out with a rolling pen so that it's thin enough to go through the largest setting on the pasta maker.
  • Run the dough through on the lowest setting and fold to even the shape into a rectangle.
  • Run through the lowest setting again.
  • Turn the dial on the pasta maker to the next setting and run the dough through.
  • Continue turning the dial to the next setting and running the dough through until you reach the 5th thickness setting on the dial.
  • Dust the pasta sheet with flour on both sides lightly.
  • Fold and cover with a damp paper towel until ready to cut.
  • Proceed with the other pieces of dough.
  • Once all the dough is made into sheets, run them through the pasta cutter of your choice to make the noodles.
  • Place the noodles on a tray and cover with the dampened paper towel until ready to cook.
  • To cook, boil a large pot of water with salt for seasoning.
  • Drop the noodles in and cook for 3 minutes.
  • Strain and serve with sauce.
  • Alfredo Sauce
  • Place the cream, garlic, salt and butter in a large sauce pan.
  • Heat on med/low until the mixture begins to bubble.
  • Do not allow to boil.
  • Stir in the Parmesan and cream cheese.
  • Heat through and stir until the cream cheese is completely melted.
  • Serve hot over cooked pasta.


Recipe by: Connie Murray @Happybellyfoodie.com