For dinner tonight, we decided to make some more delicious alfredo sauce, as we had at our dinner party on Sunday night. It’s awesome. To go with it, we made our own fettucine using my lovely red pasta machine.
My recipe for homemade pasta dough can be found here.
Alfredo sauce recipe:
2T butter
2T oil
4 cloves minced garlic
1/4 tsp white pepper
1T chopped parsley
1 cup cream
1 cup milk
3/4 cup mozzarella
1/2 cup grated parmesan
grated cheddar
cornflour to thicken
Melt the butter in the oil, and add the garlic, pepper, parsley, cream and milk. Bring to a simmer and then stir in the parmesan until the sauce is smooth and thick (to get it to this point you may need to add some cornflour, but don’t overdo it). Then stir in the mozzarella and as much grated cheddar as is needed to reach the desired flavour (mmmm, cheesy goodness).
Left: post-knead pasta dough.
Right: freshly cut fettucine.
Left: the pasta machine with its cutter attached for the first time!
Right: alfredo sauce. Much, much thicker than it looks – and stringy with cheese.
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