Homemade Fettuccine Alfredo
Team: Chop It Like It's Hot
Host School: Albert D. Lawton Intermediate School
Age Group: Middle School
Ingredients
Ingredients for Pasta:
2 cups King Arthur VT flour
1 teaspoon salt
4 large Savage Gardens VT eggs, room temperature
2 tablespoons olive oil
Water as needed for texture
Ingredients for Sauce
½ cup Cabot VT unsalted butter
4oz Cabot Cream Cheese
2 cloves garlic pressed (use garlic press/chop)
2+/- tablespoons King Arthur flour (if needed for texture)
2-3+ cups Monument Farms VT Heavy Cream
.25 cup shredded Cabot Vermont Sharp Cheddar
1.25 cup shredded Parmesan cheese
Salt (to taste)
Black pepper (to taste)
Fresh chopped parsley
Fresh grated parmesan (to taste)
Ingredients for Peas:
1 bag of frozen peas
1 tablespoon Cabot VT butter
1+/- tablespoon VT maple syrup (to taste)
Salt for seasoning
Pepper for seasoning
Lemon wedge for seasoning
Preparation Instructions
Make pasta noodles:
Whisk the eggs and olive oil together in a small bowl.
Mix the flour and the salt together in a bowl.
Make a well in the flour mixture.
Pour the egg mixture into the well of the flour mixture.
Flour your hands, and mix the flour and egg mixture together in a bowl.
Turn dough out onto a work surface and knead for roughly 10 minutes.
Cover the dough and put it in the cooler for roughly 20 minutes.
Make sauce:
Melt the butter in a saucepan over medium heat.
When the butter bubbles, add the garlic and stir.
Immediately after add the flour and stir with a wooden spoon (should look like wet sand).
If too loose add more flour, if too wet add more butter.
Cook for 1-2 minutes.
Use a wire whisk, and add 2+ cups of the heavy cream a little at a time, and make sure to smooth out the lumps in-between (add the rest of the cream if it is too thick).
Add cream cheese and melt into the mixture.
Mix in the grated cheese.
Simmer and keep stirring until the sauce coats the back of the wooden spoon.
Season with salt and pepper.
Prepare the pasta:
After roughly 20 minutes of resting, divide dough into smaller sections
Use a pasta machine to roll each ball out flat and smooth.
Pass the flattened dough chunks back through the pasta-maker to cut the noodles.
Lay the prepared noodles flat and sprinkle with flour.
Put the noodles on the rack, and a sprinkle of flour if needed.
Boil noodles for 2-3 minutes in salted water.
Drain pasta, do not rinse.
Prepare the Peas:
Thaw frozen peas while making pasta and sauce.
Melt the butter in a saucepan, and add a little bit of Vermont maple syrup.
Add thawed peas to the pan, squeeze lemon wedge juice on top.
Saute the peas for 2 minutes in the melted butter/syrup, and season lightly with salt and pepper to taste.
Assemble the Fettuccinne Alfredo:
Pour sauce over noodles, then add sauteed peas.
Toss pasta, peas, and sauce to coat.
Top with fresh grated parmesan.
Top with chopped parsley.