Delicious homemade herb fettuccine noodles covered in a creamy, buttery, parmesan cheese sauce. Create classic fettuccine noodles with a twist of pressed in herbs.
HOMEMADE HERB FETTUCCINE INGREDIENTS
Family Size 4 or Under
- 3 eggs
- 1.5 cups unbleached all-purpose flour or 00 flour
- 1/2 teaspoon salt
- 1 teaspoon oil
Family Size 5+
- 6 eggs
- 3 cups unbleached all-purpose flour or 00 flour
- 1 teaspoon salt
- 1 teaspoon oil
- Fresh herbs: thyme, oregano, parsley, basil, rosemary
HOMEMADE NOODLE INSTRUCTIONS
- Add flour into a stand mixing bowl with dough hook and add salt.
- Add eggs into the flour salt mixture. Mix on medium speed for 5 minutes. Add olive oil, and continue to mix until dough is completely smooth.
- Remove dough, dust with flour, and wrap in plastic wrap. Place in refrigerator a minimum of 30 minutes.
- After 30+ minutes is up, remove dough and place on floured surface.
- Roll the dough out as flat as possible with a rolling pin. See options a. or b. for next steps.
- A. Using a spaghetti rolling pin, roll over the dough to create noodles.
- B. Using a KitchenAid attachment
- Slide dough through the stainless-steel pasta sheet attachment. Start at 1 and continue place the dough sheets through to level 5. The dough will stretch and be very long. Cut the flattened dough in half if needed, then move on to the next step.
- Place fresh herbs between flattened dough layers. Use a rolling pin or the KitchenAid attachment to reflatten the dough back to level 5.
- Slide the dough sheet through the spaghetti attachment to create noodles. (TIP: Make sure your dough is thoroughly floured, otherwise the dough will bunch up in the attachments.)
- Boil a pot of water with a teaspoon of salt. Once the water is boiling, place the spaghetti noodles into the water.
- Boil for ONLY 1 minute. You do NOT boil homemade noodles in water like you boil store-bought noodles.
- Strain the noodles from the water, do NOT pour water and noodles into a strainer.
- Add 1 tablespoon of butter or oil, and thoroughly coat the noodles.
HOMEMADE PARMESAN ALFREDO SAUCE INGREDIENTS
***Double recipe for a family of 5+
- 8oz parmesan cheese
- 1 stick (1/2 cup) butter
- Fresh basil
- Fresh oregano
- 2 cloves freshly minced garlic – optional
HOMEMADE SAUCE INSTRUCTIONS
- In a medium sized sauce pan, melt 1 stick of butter.
- Add freshly grated parmesan cheese and fresh herbs.
- Allow it to thoroughly melt and come to a boil.
- Add cooked noodles to the sauce pan.
- Top with cheese and fresh herbs.
Homemade Herb Fettuccine Alfredo
Delicious homemade herb fettuccine noodles covered in a creamy, buttery, parmesan cheese sauce. Create classic fettuccine noodles with a twist of pressed in herbs.
Prep Time
10 minutes
Cook Time
5 minutes
Additional Time
30 minutes
Total Time
45 minutes
Ingredients
- HOMEMADE HERB FETTUCCINE INGREDIENTS
- ***Family Size 4 or Under
- -3 eggs
- -1.5 cups unbleached all-purpose flour or 00 flour
- -1/2 teaspoon salt
- -1 teaspoon oil
- ***Family Size 5+
- -6 eggs
- -3 cups unbleached all-purpose flour or 00 flour
- -1 teaspoon salt
- -1 teaspoon oil
- Fresh herbs: thyme, oregano, parsley, basil, rosemary
- HOMEMADE PARMESAN ALFREDO SAUCE
- ***Double recipe for a family of 5+
- -8oz parmesan cheese
- -1 stick (1/2 cup) butter
- -Fresh basil
- -Fresh oregano
- -2 cloves freshly minced garlic - optional
Instructions
Homemade Herb Fettuccine Instructions
- Add flour into a stand mixing bowl with dough hook and add salt.
- Add eggs into the flour salt mixture. Mix on medium speed for 5 minutes. Add olive oil, and continue to mix until dough is completely smooth.
- Remove dough, dust with flour, and wrap in plastic wrap. Place in refrigerator a minimum of 30 minutes.
- After 30+ minutes is up, remove dough and place on floured surface.
- Roll the dough out as flat as possible with a rolling pin. See options A. or B. for next steps.
A. Using a spaghetti rolling pin, roll over the dough to create noodles.
B. Using a KitchenAid attachment
- Boil a pot of water with a teaspoon of salt. Once the water is boiling, place the spaghetti noodles into the water.
- Boil for ONLY 1 minute. You do NOT boil homemade noodles in water like you boil store-bought noodles.
- Strain the noodles from the water, do NOT pour water and noodles into a strainer.
- Add 1 tablespoon of butter or oil, and thoroughly coat the noodles.
Homemade Parmesan Alfredo Sauce Instructions
- In a medium sized sauce pan, melt 1 stick of butter.
- Add freshly grated parmesan cheese and fresh herbs.
- Allow it to thoroughly melt and come to a boil.
- Add cooked noodles to the sauce pan.
- Top with cheese and fresh herbs.
Ines Di Lelio says
With reference to your article I have the pleasure to tell you the history of my grandfather, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo” for “Alfredo’s franchising in the world”.
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
The brand “Il Vero Alfredo – Alfredo di Roma” is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence of the Municipality of Roma Capitale.
Best regards Ines Di Lelio