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Chicken Fettuccine Alfredo With Handmade Pasta Recipe

I’ve always thought it would be fun to make my own pasta. My mom did it when I was a kid and I love pasta so much I thought what better than to make it myself. I always held out for the stand mixer I’ve always wanted but with that in no sight I decided I’d make my own by hand. Just me and my fork making pasta.

I’m going to first share the pasta recipe because in all honesty the Alfredo is actually quite simple. I used an organic ricotta and it came out beautifully.

What You Will Need:

  • 1 1/2 cups of unbleached flour
  • 1/4 cup semolina flour
  • 1 tsp salt in a small bowl
  • 1 tsp olive oil
  • 2 eggs

You need to get yourself a nice workspace so you can put your ingredients directly on the surface. You’re going to put the flour in a pile on the surface and mix it up a little, then create a crater. You will then put your eggs and oil into the center.

I found that with this much flour I actually ended up with two balls and used 4 eggs, and doubled the recipe because the balls were small.

When mixing slowly stir and create a ball. There will be left over flour! Just create a ball using what flour falls in from the sides. Take your dough ball and start to knead it adding more flour as you go. Keep going into the dough is to your own liking. The semolina flour is naturally very dense, so it will take some working.

Place your balls in some saran wrap and let sit for one hour. You will notice it will become much easier to work with and you may need to work it with some more flour, but should be softer than it started and much easier to work with.

I simply rolled out the dough, it’s very elastic from the semolina flour but with some working I got it thin. You could also use any pasta machine for this step. I simply cut the pasta into stripes. Using a floured surface will keep your pasta from sticking together. It takes no time at all to cook since fresh pasta will cook in only a few minutes. Keep your eye on it though!

After boiling the pasta I put it into a frying pan with a cream sauce that I made. I used an organic ricotta and cream for the base, also added some Parmesan and crushed garlic. I cooked the chicken on the grill and steamed some broccolini to go along side.

The pasta can be stuck in the fridge for a few days or frozen and last up to a year.

5 Comments

  1. fancygrlnancy on April 3, 2011 at 1:07 pm

    looks good… dont’ know if I could do that, but maybe I will try.



  2. Stefanie on March 30, 2011 at 1:01 pm

    That looks sooo good! I will have to try this.



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  4. Morgan on March 28, 2011 at 9:26 pm

    This looks amazing and makes me really, really hungry!



  5. Mrs. Cox on March 28, 2011 at 9:12 pm

    There’s something very inviting about homemade pasta, isn’t there? I’ve never used semolina flour in mine, I may give that a whirl next time.