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