Fresh Pasta with THE Best Alfredo Sauce
- 8 Servings of pasta and sauce
eggs plus 1 yolk
heavy whipping cream
cut into chunks
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.
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