In this video, I show you how to make my interpretation of the classic fettuccine alfredo!
INGREDIENTS:
FRESH PASTA (for 2 servings):
Flour (1 cup)
Eggs (2)
Salt (a pinch)
STORE BOUGHT PASTA (around 200g or 1 cup)
MODIFIED ALFREDO SAUCE:
Onion (1/2)
Garlic (3 cloves)
Butter (1 tbsp)
Stock cube (1/2)
Water (1/2 cup)
Black pepper (1 tsp)
Soy sauce (1 tbsp)
Worcestershire sauce (1/2 tbsp)
Vinegar (1/2 tbsp)
Cream (1 tbsp)
Milk (1 cup)
Salt (to taste)
DIRECTIONS:
PASTA:
1. Add your flour onto your counter and make a well in the center.
2. Crack in your eggs and add your salt. Whisk with a fork until well combined.
3. Then slowly start adding in the surrounding flour and keep mixing until using a fork becomes pointless
4. Then using a bench scraper and your hands bring the dough together and start folding it over each other. It will feel very dry at first but keep going until a sticky dough forms.
5. Generously flour the counter, the dough, and your hands and start kneading. Push forwards with one hand using your body to lean into it and then bring the dough. Keep repeating this for around 13 MINUTES or until the dough is very smooth and soft. Add flour as necessary to stop sticking.
6. Wrap in foil and let it rest for around 1 HOUR.
7. Unwrap your dough and divide it into two pieces. Flour your rolling pin and the dough and start rolling it.
8. Roll it into a rough rectangle first and then fold over each side to the middle, turn it over and then roll it out again thinly. This is our first lamination. Repeat 2 more times.
9. After the final lamination is done, start to roll out your dough as thin as possible like I show in the video. Make sure to go to all the edges and to not stop until you can see your hands clearly underneath the dough's surface.
10. Fold over your long dough and then cut into strips (or whatever shape you like). (NOTE: for the other pasta piece, you can either make it now and store it in the freezer or you can wrap it in foil as is and refrigerate. It has a fridge life of 2 days)
11. Throw some flour on your pasta strips and toss together.
MODIFIED ALFREDO SAUCE:
1. Melt your butter and then add your onions first. Cook them for around 2 mins and then add your garlic.
2. Add your stock cube and mix well and then go in with your water.
3. Add your black pepper and sauces and mix to combine.
4. Crank the heat up and reduce this mixture till your spatula or spoon leaves a deep trail at the bottom of the pan.
5. Reduce the heat and then add your cream and milk. Let this simmer for around a minute. Season to taste with salt.
6. Transfer this mixture to a blender and blend until smooth.
7. Place it back into the pan and then add your mushrooms and let it gently simmer while you cook your pasta.
8. Place a pot on high heat and then add your water and a pinch of salt. Make sure the water is aggressively boiling and then add your pasta.
9. Cook it for around 2 mins or until the texture is al dente (firm but still soft)
10. Immediately add the pasta to the sauce along with a tablespoon of pasta water and rigorously toss to combine and emulsify into a creamy rich sauce.
11. Transfer to a plate and finish with some black pepper. Serve piping hot.
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29 сен 2024
