Fettuccini al'Alfredo

Many people don't know where the dish originated. One of the famed restaurants in Rome is Alfredo's. Years ago I had the opportunity to meet the great host and master chef.

I dined with an Italian friend that I knew from my teenage years when vacationing in Italy and he introduced me to the great pasta dish. Two days later I came back to the restaurant. Alfredo remembered my name and when I asked for the same dish once more I begged him for the recipe. I succeeded and I have prepared this rather simple dish many times since.



  1. Place the flour on a pastry board, make a well in the center, and add eggs, salt, and one Tbsp of the water. Mix well with fingers and knead. Add rest of water as needed. Knead until the dough forms a ball and comes away cleanly from your hands.
  2. Cover and let stand for one hour.
  3. Cut dough into 4 pieces. Roll out paper thin, as thin as possible. Place on a towel to dry for 20 minutes.
  4. Now roll each sheet into a scroll about 2½ inches wide. Place on board and cut into ¼-inch strips. Pick up with both hands and lightly shake loose, spreading the strips on wax paper. Sprinkle a little corn meal over the fettucini.
  5. Cook the fettucini in salted boiling water for 10 minutes. Check to see if it is cooked the way you like it. When ready, drain well and place back in the hot pot.
  6. Add about half of the butter; mix well. Add half of the cheese and mix again.
  7. Place in a warm bowl, and add the rest of the butter and cheese, mix well.
  8. Place the bowl in a pre-heated oven for 2 minutes. Remove, and serve from bowl onto hot plates at table.

Serves: 4

Wine Pairing

Esser® Vineyards  Chardonnay

Copyright© 2014-2024 Esser® Vineyards & Appellation Ventures, LLC.