Hand Rolled Fettuccine: Chicken and Alfredo Sauce

Hand Rolled Fettuccine

Hand Rolled pasta is a great treat, and my favorite thing about it is that you don't need any special equipment to make it. All you need is a large, clean, flat space, and a rolling pin! Even the ingredient list is simple, flour, egg, water, salt. Once you learn to make pasta by hand, you'll love how tasty and rewarding a treat it is. Experiment with uses and shapes! This how to has been used in iliea's kitchen for chicken noodle soup and ravioli!

I went to a friend's house and taught her how to make hand rolled pasta, then we both learned how to make Alfredo from Chef John. I have included the video we used to make this wonderful dish. It was maybe the best dinner I have eaten so far this year! We were both very pleased! I hope you try this yourself, but maybe if you beg me enough I will come and make it for you...
First a few pictures of our fabulous spread...

And now on to our fettuccine demo!

Pasta

Serves 2

1 cup flour

1 egg

2 tbs water

1/4 tsp salt

place flour on a large, clean flat surface. Create a well with your fist. Beat egg gently with water and salt. Pour egg mixture into the well. Using a fork, continue to beat the egg in the well, drawing in flour from the sides and incorporating it slowly into the pasta. Once a stick dough begins to form, remove fork, and cover dough with flour, as shown. press flour into dough. Repeat several times till a ball begins to form. Knead dough until smooth, about 2 minutes. Form dough into a ball, cut in half. Roll out as desired or as shown. Dry pasta for at least 10 minutes. Bring a large pot of salted water to a boil. Add pasta, reduce heat to medium high. (rapidly boiling fresh pasta can break it). Cook to desired texture, 5-8 minutes.

NOTE: Today's demo features guest Photographer Sabrina Kay! Thanks for the great pictures, Sabrina!

Here is the Chicken Alfredo how-to video we followed, also see the full blog post here. Props to Chef John for a fabulous recipe! Thank you!