Pasta al burro (semi-traditional fettuccine Alfredo) with fresh pasta
Binging with Babish · ♥ 107K likes · 3.5M views · 5 min video
Read about parmesan in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 12 oz all-purpose flour
- 1 tsp salt
- eggs
Process all-purpose flour and salt in a food processor, add the eggs, and add more flour a little at a time as needed; process about a minute to develop gluten for chew.
Divide, flour generously and roll thinner one notch at a time on a pasta roller, halving the sheet when it gets too long; cut into fettuccine.
Rolling and cooking fettuccine
- 5 oz unsalted butter
- 2½ oz freshly grated Parmigiano Reggiano
Put five ounces of unsalted butter and two and a half ounces of grated Parmigiano Reggiano in a heated bowl and add the hot pasta.
Pasta al burro in a heated bowl
- 2½ oz freshly grated Parmigiano Reggiano
- ¼ cup starchy pasta cooking water
- kosher salt
Top with another two and a half ounces of Parmigiano and a quarter cup of starchy pasta water, and toss with a pinch of kosher salt, tossing in the air to aerate into a creamy emulsified sauce; no black pepper.