Fresh Fettuccine Alfredo at Home

August 16, 2026

Bowl of fresh fettuccine Alfredo with grated Parmesan and black pepper on top

Result

The finished bowl balances silky noodles, a glossy cheese sauce, and enough black pepper to keep the richness lively.

Attachment role

The pasta roller sets the sheet thickness, and the cheese grater prepares a fine mound of Parmesan that melts smoothly into the sauce.

Ingredients

Yield: 4 main-course servings
Pasta: 2 cups all-purpose flour, 3 large eggs, 1 tablespoon olive oil, 1/2 teaspoon kosher salt
Sauce: 6 tablespoons unsalted butter, 1 cup heavy cream, 1 1/4 cups finely grated Parmesan, black pepper to taste

Mixer workflow

Mix the dough on low speed until it forms moist clumps, knead briefly by hand, then rest it before rolling. Grate the cheese just before building the sauce so it stays fluffy and easy to melt.

Texture checkpoints

The rested dough should feel smooth and spring back slowly when pressed, and the rolled sheets should look satiny without ragged edges. The grated cheese should look feathery, not compressed.

Method

Mix the flour, eggs, oil, and salt until a shaggy dough forms, then knead until smooth and rest for 30 minutes.
Divide the dough into four pieces, flatten lightly, and pass each portion through the pasta roller from the widest setting to a thin fettuccine-friendly setting.
Dust the sheets lightly, cut them into ribbons, and keep them on a tray while the water comes to a boil.
Grate the Parmesan into a loose pile.
Melt the butter with the cream, add black pepper, and stir in the Parmesan off the heat until the sauce looks glossy.
Cook the fresh pasta for 2 to 3 minutes, transfer it to the sauce with a splash of pasta water, and toss to coat.

Troubleshooting

If the dough tears in the roller, dust it lightly and repeat the current setting instead of moving thinner right away.
If the sauce looks tight, add a spoonful of pasta water at a time until it loosens and clings to the noodles.