Recipes: Mario Batali's Fettuccine Alfredo (with Fresh Pasta)

Ingredients

ALFREDO SAUCE:
(Makes four servings)
1 1/4 pounds of basic pasta dough cut into fettuccine; or use store bought — De Cecco, Martelli or Rustichella d'Abruzzo brands are recommended
8 tablespoons (1 stick) unsalted butter cut into 1/8-inch dice
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper

BASIC PASTA DOUGH:
(Makes about 1 1/4 pounds)
3 1/2 cups of all purpose flour, plus extra for kneading
5 large eggs

Directions

ALFREDO SAUCE:
1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook the fettuccine in the boiling water until tender, 1 to 2 minutes. (Depending on thickness, dried pasta usually requires 1 to 2 minutes longer cooking time than freshly made pasta.) Drain, reserving about 1/4 cup of the pasta water, and place in a large warmed bowl.

2. Add the butter and Parmigiano and toss until the two have melted, adding a splash or two of the pasta, cooking water if necessary to loosen the sauce. Season with the salt and pepper to taste, and serve immediately.

BASIC PASTA DOUGH:
1. Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour with the fork, from the inner rim of the well outward.As you expand the well, push the flour up to retain well shape. When half of the flour is incorporated, the dough will begin to come together. Knead the dough, using primarily the palms of you hands. Once the dough is a cohesive mass, set aside.

2. Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature before cutting into strips.

From Mario Batali's Molto Italiano, $35, amazon.com