aka The Slow Cook
How do you tempt kids off the playground on the last day of school?
Tell 'em you've got fettucine Alfredo waiting for them in the multi-purpose room.
Legend has it that this dish was named after a Roman restaurateur--Alfredo Di Lelio--who used it to keep American tourists coming back. It may be the most decadent pasta dishes ever invented, swimming in sinful amounts of butter, cream and Parmesan cheese.
How could kids not love it, especially when they get to crank out their own noodles on the pasta machine.
Fresh pasta is much softer and cooks much quicker than the dried commercial variety. To my taste, it definitely has a place in a well-equipped kitchen. The simple machine I own will make fettucine or thinner linguine noodles. All you have to do is make a dough, starting with flour and eggs.
Commerical pasta typically is made with semolina, a harder variety of flour. Semolina is not so easily found, and it's definitely more difficult to work with at home. Feel free to use all-purpose flour, or a blend of all-purpose and whole wheat (or try white whole wheat).
Place two cups flour on a clean work surface in a volcano shape, then use your measuring cup to create a deep well in the center. Into the well crack two eggs and pour in 1/8 cup water. Season with 1/2 teaspoon salt.
Stir the eggs and water vigorously with a fork to blend, then gradually work in flour from the edges of the well. Continue this process--stirring and working in flour--until you have a thick mass and can draw in more flour with your hands to form a ball. Don't worry if you can't incorporate all of the flour. The pasta seems to know how much flour it actually needs.
Knead the dough a few times with your hands until it holds together. You can finish the kneading process by rolling the dough through your pasta machine. First, divide your dough ball into four pieces. Pass each about a dozen repeat rolls through the machine at the lowest setting, folding the dough in half after each pass and dusting occasionally with flour if it's sticky. The end result should be a smooth, elastic dough. (You can finish kneading by hand if you like. In fact, you don't need a pasta machine at all to make these noodles. Just roll out pieces of dough with a rolling pin, then roll the finished sheets into cigar shapes, dusting them first with flour, and cut into fettucine-sized widths with a sharp knife.)
Toss the finished noodles with a little corn meal and spread them out on your work table to dry a little while you bring a big pot of salted water to a boil and prepare your sauce.
For the Alfredo sauce, melt four tablespoons butter in a heavy skillet, then add 1 large clove garlic, finely chopped, and saute over moderate heat until the garlic is soft. Then add 1 cup heavy cream and bring to a boil. Reduce the heat and continue cooking the cream at a light boil until it thickens. Don't worry if it gets foamy and rises up in your pan. Just stir frequently with a whisk and take it off the heat momentarily if necessary. When it reaches the desired thickness, stir in 1 cup or more of finely grated Parmesan cheese and a generous pinch of nutmeg. Remove it from the heat.
Meanwhile, cook your noodles. They shouldn't take long--maybe five minutes. When they are al dente (to the tooth), drain them well in a colander, then pour them into your skillet with the Alfredo sauce. Toss the noodles well to coat, then add a good fistful of chopped parsley.