Making pasta in a cheese wheel

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 pieces Large Eggs (room temperature)
• 1/2 teaspoon Salt (fine sea salt)
• 1 tablespoon Olive Oil (extra virgin, optional for dough elasticity)
• 1/2 cup Unsalted Butter (cut into cubes, room temperature)
• 1 cup Heavy Cream (full‑fat for best texture)
• 2 cloves Garlic (minced)
• 1 cup Parmesan Cheese (freshly grated from a Parmesan wheel)
• 1/4 teaspoon Black Pepper (freshly ground)
• a pinch Nutmeg (optional, freshly grated)
• 4 quarts Water (for boiling pasta, salted generously)

Instructions

1. Make the Pasta Dough

   In a mixing bowl, whisk together the sifted flour and salt. Make a well in the center, add the eggs and olive oil, then gently incorporate the flour into the eggs until a shaggy dough forms.

   Time: PT5M

2. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

   Time: PT5M

3. Rest the Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT30M

4. Roll the Dough Thin

   Divide the rested dough into 4 pieces. Using a rolling pin (or pasta machine), roll each piece into a sheet about 2 mm thick.

   Time: PT10M

5. Cut Fettuccine Strips

   Fold the rolled sheet loosely and cut into ¼‑inch wide strips to form fettuccine. Unfold and dust with a little flour to keep strands separate.

   Time: PT5M

6. Prepare the Alfredo Sauce

   In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream, bring to a gentle simmer (about 90 °C) and cook for 3 minutes. Reduce heat to low, whisk in the freshly grated Parmesan until smooth, then season with salt, pepper, and a pinch of nutmeg.

   Time: PT5M

   Temperature: 90°C

7. Boil Water for Pasta

   Fill a large pot with 4 quarts of water, add a generous handful of salt, and bring to a rolling boil.

   Time: PT5M

8. Cook Fresh Fettuccine

   Add the fresh fettuccine to the boiling water and cook for 2–3 minutes, or until al dente. Reserve ½ cup of the pasta water, then drain in a colander.

   Time: PT3M

   Temperature: 100°C

9. Combine Pasta and Sauce

   Transfer the drained fettuccine to the saucepan with Alfredo sauce. Toss gently, adding reserved pasta water a tablespoon at a time until the sauce coats the noodles smoothly.

   Time: PT2M

10. Plate and Garnish

    Twirl portions onto plates, sprinkle with extra freshly grated Parmesan, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

68 g

Fat

32 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Semolina Flour, 00 Italian Flour
• Instead of Large Eggs: Egg substitute (1 tbsp flaxseed + 3 tbsp water per egg)
• Instead of Salt: Kosher Salt
• Instead of Olive Oil: Vegetable Oil
• Instead of Unsalted Butter: Margarine
• Instead of Heavy Cream: Half‑and‑half, Whole milk + butter
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Black Pepper: White pepper
• Instead of Nutmeg: Mace

Equipment Needed

• Mixing Bowl
• Fork or Whisk
• Rolling Pin
• Sharp Knife or Pasta Cutter
• Large Pot
• Colander
• Saucepan
• Wooden Spoon
• Microplane or Fine Grater
• Measuring Cups and Spoons
• Plastic Wrap

Critical Steps — Do Not Skip

• Resting the pasta dough for at least 30 minutes
• Rolling the dough thin enough (≈2 mm) for delicate fettuccine
• Cooking fresh pasta for only 2–3 minutes to keep it al dente
• Keeping the Alfredo sauce temperature low after adding cheese to prevent graininess

Chef Tips from the Video

• Use 00 Italian flour or a mix of 70% 00 flour and 30% semolina for a silkier texture.
• Reserve a small amount of the pasta cooking water; the starches help emulsify the sauce.
• If you have a pasta machine, set it to the thinnest setting for the best fettuccine.

Troubleshooting

Storage

Refrigerator: Sauce: up to 3 days in an airtight container. Fresh pasta: 1 day, kept dry in a sealed bag.

Freezer: Uncooked fettuccine can be frozen on a tray, then transferred to a zip‑top bag for up to 1 month. Sauce freezes well for up to 2 months.

Room temperature: Do not store cooked pasta or sauce at room temperature for more than 2 hours.

Make-Ahead Tips

• Grate the Parmesan cheese up to 24 hours ahead and store in an airtight container in the fridge.
• Prepare the Alfredo sauce a day in advance; reheat gently over low heat, adding a splash of milk if it thickens too much.
• Roll and cut the fresh fettuccine, then freeze on a baking sheet before transferring to a bag for later use.

Frequently Asked Questions