Home Pasta REAL Fettuccine Alfredo (Authentic Classic Italian Pasta Recipe)

REAL Fettuccine Alfredo (Authentic Classic Italian Pasta Recipe)

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46 Comments

  1. Bill Mayhew

    December 31, 2018 at 5:26 pm

    That pasta looks killer. The sauce is definitely not like any Alfredo I have ever seen.

    Reply

  2. BravingTheOutDoors

    December 31, 2018 at 5:26 pm

    I just ordered the new Atlas 150.
    It's a bit different than the older version. I think.
    Starts at 0 and goes up to 9 but the progressions, I think, are a bit different.
    I'm pretty sure they're all thinner.

    The progressions are (in mm):

    4.8, 3.8, 3.3, 2.5, 1.9, 1.5, 1.2, 1, 0.8, 0.6

    Also, the inner cylinders are from aluminium, not SS.
    Or maybe it was always like that. I'm not sure.
    The one I worked with in a restaurant was 30cm, not 15cm.

    It comes with a Fettuccine cutter and a Tagliolini cutter.
    What do you do with Tagliolini?
    I don't think I ever had it or used it or even saw a recipe calling for it.

    What thickness do you recommend for Fettuccine?
    In the book they recommend #5 which corresponds with 1.5mm.

    Reply

  3. Jose Fuego

    December 31, 2018 at 5:26 pm

    still waiting for the new Cooking in Finland series!

    Reply

  4. Alexa Vasquez

    December 31, 2018 at 5:26 pm

    great video. ignore the comments. italians and turks are notoriously famous for being extremely annoying and up themselves about what is and isn't italian or turk cuisine.

    Reply

  5. omarahmed87

    December 31, 2018 at 5:26 pm

    can the dough or dusted fettuccine be stored over a prolonged period or in the freezer ?

    Reply

  6. BravingTheOutDoors

    December 31, 2018 at 5:26 pm

    I've seen this video a few times already.
    Wanted to ask what other types of sauces would fit with this pasta.

    And by the way you are right… I've had Fettuccine Alfredo many times in restaurants but have never seen it like this. I know it as more of a creamy sauce that if we're honest they probably thicken with flour and finish with butter and don't really use pure ingredients..
    This one looks too heavy if I'm honest. The kind you will need two Alka-Seltzer tablets as soon as you're done eating.
    But, perhaps if you follow your advice by cutting it in half and have a nice glass of red wine you may indeed appreciate it far more.

    I must be honest… I made so much pasta during my days working as a lowly kitchen assistant that I rarely make pasta myself these days as the mere thought brings too many memories of hot nights and plenty of shoulder pain but this recipe looks so good I'll be damned if I hadn't tried it!

    Reply

  7. J Smith

    December 31, 2018 at 5:26 pm

    I want that pasta machine you used. What brand and where did you purchase? I absolutely love fettuccine Alfredo and have never made it from scratch like you did here. Excellent video 👏🏼

    Reply

  8. Jon Pulicicchio

    December 31, 2018 at 5:26 pm

    Thank you chef for the very informative video. I will remember your addition the next I make pasta. I do have a question. Italian Parsley. Personally I think even the slightest amount tastes like grass clippings. Why do Chefs always call for it? Color? What does it add to the dish?

    Reply

  9. Totemo Oishisou

    December 31, 2018 at 5:26 pm

    Not the first time I've heard Italians arguing with other Italians, over what is "Italian".

    Have some Chicken Parm, and stfu.

    Reply

  10. Jae Play

    December 31, 2018 at 5:26 pm

    Regarding this whole debate about whether its italian or not reminds me of the case with jajangmyeon. jajangmyeon is eaten all the time in Korea, although it wasnt made in Korea or by Koreans. Chinese immigrants started up restaurants in Korea and started serving jajangmyeon which suited the taste. every korean restuarant ive eaten in serve jajangmyeon, so i consider it a korean dish, although chinese people made the recipe while its not a chinese dish neither.
    Not exactly the same position as alfredo but a similar development over the years. from reading all the comments i guess its up for discussion but at the very least it can be stated as a modified pasta al burro. So theres that.

    Reply

  11. Jae Play

    December 31, 2018 at 5:26 pm

    Hey chef, by the commercially made pasta tasting more synthetic: are you talking about the taste of semolina flour it was made with? i always imagine semolina usually has a stronger flavor than homemade.

    Reply

  12. John Lee

    December 31, 2018 at 5:26 pm

    Chef, my pasta maker has seven levels, should I go to the third to last like you or what do you advice. Also , I would think this is a general question, but what is the water to salt ratio for cooking the pasta? Lastly, how many servings would cooking the nine nests make? I'm afraid you're going to say nine, but the nest looks so small in your hand.

    Reply

  13. Vladimir Makarov

    December 31, 2018 at 5:26 pm

    Love how detailed your recipe is! Unrelated, but may i ask why is your channel called CookinginRussia?

    Reply

  14. Malak

    December 31, 2018 at 5:26 pm

    This was an amazing dish THANK YOU, Chef !! The only thing I would have liked to change about this dish is for it to be a bit lighter (although I realize you're the messenger of the recipe not the inventor :)) — all that labor of pasta making and I was so full before I was half way through the dish — that amount of butter did a number on me. Then when I wanted to reheat I didn't feel it reheated well 🙁 With that said, I very much enjoyed cooking a real classic Alfredo for once. 🙂

    Reply

  15. testekleez

    December 31, 2018 at 5:26 pm

    Chef, there are two things I am dying to learn how to make on my own but my fear is that it may not be possible. I've no problem with just buying them from the restaurants but sometimes, say it's two in the morning and I have a craving, I can't just go and get them and would love to know how to make them.

    The first would be O'Charley's pepperjack cheese wedges and the second would be TGIFriday's potato skins. Now, you being the excellent chef you are may find it insulting that I love these chain restaurant products but they are absolutely fantastic to me and after having watched many of your videos, I know if there's anyone that could pull off a home version of these it would be you.

    I've tried countless times to produce something similar to them to no avail. The potato skins are hard to pull off in their own right (getting the right texture and crispiness and perfect amount of potato to skin ratio) but the main things in both of these appetizers seems to be the cheese "sauce" in these products.

    The cheese wedges are like no other fried breaded cheese product I've ever had and the dipping sauce they give with them is like no other. You may have never had either of these so it would be tough to explain but they are unique in their own right.

    What I like about your channel is that you cook the "low brow" stuff as well as the "high brow" and explain in depth the process involved and the key things to look for while cooking. You've opened up my simple mind to many various techniques and ingredients I'd never have thought to try (such as the burger recipe you have with grinding in the frozen butter in with the meat and adding liver).

    I will definitely have to buy your books because your knowledge is worth paying for and to have it handy at my fingertips would be a blessing indeed. About the only things I get complimented on in cooking are my steaks and my spaghetti sauce. I'm looking to broaden my horizons and try new ideas and find new ways of approaching food preparation just for me and my family and I really appreciate everything you do and your books and videos might be just what I need at this time.

    Thanks for all you do and I can't wait to try some of your amazing recipes.

    Reply

  16. Felipe Karachon

    December 31, 2018 at 5:26 pm

    Is this the pasta dough you use for non stuffed egg pasta?

    Reply

  17. C -

    December 31, 2018 at 5:26 pm

    What is the benefit of pushing it through the sieve whole rather than blending it first with a regular or stick blender? Isn't basically the same result achieved with a lot less work?

    Reply

  18. eric moss

    December 31, 2018 at 5:26 pm

    Veggie stock for the pasta is a great idea — every recipe I've seen is absolutely bland and depends entirely on the sauce. A question about the stock: if one peels the veggies and uses an immersion blender before using the tamis, would that save time, or just let a lot of gritty fibers through the screen? Oh, and is there any value to chilling the dough before making sheets, or is that just a pizza dough concept?

    Reply

  19. Michael Pease

    December 31, 2018 at 5:26 pm

    What am I doing wrong to the pasta? I measured and weighed everything to the gram using a digital scale. I followed directions but when it came to cutting the pasta (using an atlas pasta machine that has 6 settings) my pasta tries to reform once I make the nests, gumming back together. I did dust them. Might I be rolling them too thin? First time rolled to a 4 out of 6, second one to a 3 out of 6 which seemed slightly better. Did have a good flavor but among the pasta were the clumps of noodles which reformed into a glob.

    Reply

  20. Elvisr29

    December 31, 2018 at 5:26 pm

    This guys knows what he is doing. Finally a real Alfredo sauce lol

    Reply

  21. The Guitar Whisperer

    December 31, 2018 at 5:26 pm

    You said the dough wasn't fully hydrated. When did you add water and how much? Thanx!

    Reply

  22. 羅Jocelyn

    December 31, 2018 at 5:26 pm

    your hand-made pasta recipe was good.. i tried it and it was so delicious! thanks for thr great recipe!

    Reply

  23. Elizabeth Shaw

    December 31, 2018 at 5:26 pm

    YES somebody says what I have been saying for years and years and years!! I have had many Alfredo loving friends. I have fought for decades to tell them that it is nothing but butter and cheese. There is no cream, there is no Bechamel, there is no garlic Etc. nobody would listen even when I inform them that I learned to make this dish in Italy by an Italian grandmother, my adopted Nona. Now I can refer to you when somebody argues with me over fettuccine alfredo. Thank you!

    Reply

  24. David Knight

    December 31, 2018 at 5:26 pm

    looks perfect.

    Reply

  25. John Mal

    December 31, 2018 at 5:26 pm

    Wow it looks so much better then those heavy cream versions!!! Can I add pecorino romano as well? I just love that cheese. I know this sounds weird but I like it better than the Parmigano reggiano. I really love both of them I just favor the other. I would also like to thank you for making these videos you have increased my skill sets so much. I could always cook well but these recipes and techniques bring me to another level. I will be buying your books!!!! Your are truly a superior cook.

    Reply

  26. blthetube1

    December 31, 2018 at 5:26 pm

    My fettuccine comes in pouch..Just add water……MMMMMM.. Delizioso.
    Guess where my soup comes from.

    Reply

  27. Greyswindir

    December 31, 2018 at 5:26 pm

    Hey Greg, I made the original a few weeks ago with some fresh pasta I made. I also added some pasta water to the butter and cheese and it created a beautifully homogenized sauce (per the original). I'll have to try your fresh pasta recipe. On a whim I picked up a bottle of turmeric yesterday and here I am checking out your video. It must be fate! Now I can use it as I had no idea what I was going to do with it!

    P.S.,

    I found that the pasta water works better to bring everything together then a dash of cream (I tried it both ways to see which worked the best). I used two small ladle-fulls (I use a small ladle) of pasta water to about a 1/4 lbs. of butter and some Parmigiano Reggiano.

    Your finished product looked awesomely tasty!

    Reply

  28. silabag1

    December 31, 2018 at 5:26 pm

    I just realized that I thought that I had made your version on this dish, but to my surprise I looked at the recipe and I was mistaken. I have not seen this recipe before. I know, shame on me for the assumption that thesomeone's inferior recipe I thought was yours was in fact not. Many apologies! I will be making this in about 2 weeks for meatless Mondays. No that is Bullshit, there is no such thing in my world as a whole day being meatless. I will be serving this alongside some nice chicken.

    Reply

  29. Hongzhe He

    December 31, 2018 at 5:26 pm

    I don't know if that is really authentic but you are absolutely one of the best cook on YOUTUBE

    Reply

  30. thedesciscio

    December 31, 2018 at 5:26 pm

    Thank you chef, is very nice seing you do it with fresh pasta and double boiler. no need to sauce pasta and make it very different than using dry pasta

    Good job and thank you

    Reply

  31. Anna Baldassarre

    December 31, 2018 at 5:26 pm

    From North to South, authentic Italian dishes are known in all regions of Italy and it is not true that Italians don't know anything about what's being served in other regions. To me Authentic Italian cuisine is recognised all over Italy and eaten by Italians, like parmigiana or pasta all' amatriciana, carbonara, puttanesca, involtini alla Romana, focaccia, pizza, sugho della domenica….And many others. I know pasta Al burro(and to me it's like the lowest of the lowest dish, and I think it is to many Italians), but that' s not an authentic Italian dish, like I will never call Capuzell (a delicacy to some) an authentic Italian dish. It was maybe invented in Italy, it may still be eaten by some people, but that is not representative of authentic CUCINA ITALIANA. I don' t say it' s not an authentic recipe, I just say it' s not representative of authentic Italian cuisine, and I think Italians all around the world would agree. I don't think it has to be debated, just eat and prepare what

    Reply

  32. Bruno Cicconi

    December 31, 2018 at 5:26 pm

    I like your no bullshit approach . Also very good recipe, that's the recipe that I knew (though you have shown me somethings that I didn't know)

    Reply

  33. MisterFreedom

    December 31, 2018 at 5:26 pm

    Absolutely awesome. Thank you chef. I love it when it is shown how far we have gotten from the original recipes. God bless

    Reply

  34. Enrico Sanna

    December 31, 2018 at 5:26 pm

    This is neither Italian, nor authentic, nor classic. Never heard of fettuccine Alfredo here in Italy.

    Reply

  35. shair00

    December 31, 2018 at 5:26 pm

    Hey Chef, Ive been using my Atlas pasta machine alot and my entire family loves my homemade pasta, which I think is great, but lately to me, not my family, my pasta has a raw flour taste. What mistake/s can I be making? Ive tried kneading more and cooking a little longer with the same results. Thx Chef

    Reply

  36. Michael Benning

    December 31, 2018 at 5:26 pm

    Watching your videos is like watching the history channel, but for food.

    Reply

  37. Bruce Graham

    December 31, 2018 at 5:26 pm

    Just as much fun to make as to eat. It's too bad so few people realize how they can enjoy preparing a meal alongside their guests and enjoy the fruit of their labor along with them. Of course, it takes the right kind of kitchen.

    Reply

  38. nof nof

    December 31, 2018 at 5:26 pm

    i'm so haungrry :(((

    Reply

  39. Jan Petry

    December 31, 2018 at 5:26 pm

    I made the dish and I was surprised how silky the pasta is! That's a huge difference to making the pasta only with flour and eggs. Is the vegetable broth the key to the texture or using egg yolks instead of whole eggs?

    Reply

  40. danbau08

    December 31, 2018 at 5:26 pm

    Well I"ll be. This really is the authentic recipe. I still like the modern one with cream but this…mmmm.. 😛

    Reply

  41. Pamela Stegmaier

    December 31, 2018 at 5:26 pm

    Could you tell me how much flour you use in your pasta recipe.  I believe you added 2 egg yolks plus the broth but couldn't see how much flour I should use.  I saw all the other notes up on the screen except for the flour measurement.  Thx

    Reply

  42. shair00

    December 31, 2018 at 5:26 pm

    This post is over a month past due. My son and I made this dish WITH the homemade pasta. It took a little practice to get the weight of the veg stock to the proper weight but we were both amazed how damn good the pasta turned out. It takes a little practice, one wont get as fast as you are at cutting it but it is amazing how great this pasta turned out. Its not the same to use store bought pasta, its not even close. I sure hope your other fans try this. I got my Atlas pasta machine for 13 dollars on ebay so it was very cheap….

    Reply

  43. dhonguelee

    December 31, 2018 at 5:26 pm

    One more question. How do you cook a fresh pasta al dente? I have hard time achieving al dente with fresh ones.

    Reply

  44. dhonguelee

    December 31, 2018 at 5:26 pm

    Nice video. Thank you for sharing the vegetable broth technique. It's a nice trick to know, although I probably wouldn't go through all the trouble. Marcella Hazan's recipe actually calls for a cup of heavy cream instead of using only butter and parmigiano. Do you think adding a cup of cream would hurt the taste of the dish? (and my question does not concern which dish is more authentic, as I feel like most recipes can perhaps be improved as time goes on). I am just curious to know which way I should cook for the best flavor.

    Reply

  45. Thomas Slee

    December 31, 2018 at 5:26 pm

    I have been looking for a channel, and video like this for a while now. An actual chef just interested in making videos in his spare time. Does this recipe produce the same flavour as Romano's Marconi Grill's Fettuccine Alfredo? That last one of that restaurant went bust here in the UK and am dying for a recipe! Thank you for making the video, I will try it out sometime, as well as some of your other recipes.

    Reply

  46. tiny pasta

    December 31, 2018 at 5:26 pm

    i prefer my alfredo to be a bit runnier than that. i like a sauce not a gunky coating
    still probably good, just not how i myself enjoy iy

    Reply

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