One of my favorite dinners to make is chicken fettuccine alfredo. I found a recipe a while back that has never failed me and I felt like making it again today. I asked The Mrs. if she supported this decision and she said “I don’t think we have fettuccine noodles.”, to which I responded “We have flour and eggs right?”. You see, not having a box of noodles shouldn’t hinder your ability to make pasta. How do you think they end up in the box?!
This past Christmas I received a pasta press and about 2 months ago I took a class on handmade pasta. Pasta dough is made up of flour, eggs, salt, and oil. The ratio of flour to eggs varies widely. Today I used 1 cup of flour and 2 eggs, a tablespoon of olive oil, and 1/2 tsp of salt. I had to add a little water to make it come together though. This made enough pasta for ~3 servings I would say. I also changed up the flour a bit. I used 1/2 cup of regular All Purpose Flour and 1/2 cup of Semolina Flour and I thought the result was a much sturdier noodle.
I decided to mix this by hand and knead the dough for ~15 minutes into this smooth looking ball. You then let it sit for ~30 minutes to let the gluten rest.
Now it takes some time to knead the dough, press it out, and cut into perfect strips, but what else would I rather do on a Sunday afternoon? The pressing and cutting are actually done for me thanks to the pasta press, so it was just the kneading that I labored over.
You’ll want to dust the noodles with flour so they don’t stick together.
The alfredo sauce starts by making a roux, which is butter and flour. I add garlic, onion power, and italian seasoning as the recipe calls for. After the flour taste cooks off you add milk, heavy cream, and the cheeses (parmesan and cheddar this time). This is when it starts to get good. You see it thicken up and become that beautiful white sauce you know is going to taste so good.
You throw in the cooked chicken, tomatoes, and this recipe finishes it with sour cream. I’ve seen others call for cream cheese at this point which is a great alternative.
I cut this particular recipe in half, which still serves 4, so we have leftovers for tomorrow. It turned out a little more red than I remember, I must have used more tomato this time.
To make this dish even more hand made I’ll need to raise the chicken, make the cheese, and grow the tomato. I’m working on it.