FETTUCCINE ALFREDO UPGRADE (Creamy 2-Ingredient Alfredo)

Dump 280 grams of all-purpose flour onto the counter.

Make a deep indent in the flour to create a volcano shape.

Add 2 large eggs, 4 egg yolks, and 25 to 30 grams of water into the volcano.

Stir to combine until the whites and yolks are integrated.

Using a fork, slowly incorporate the flour into the egg mixture to avoid clumpiness.

Knead the mixture for about 5 minutes until it forms a shaggy dough.

If the dough is too dry, add a tiny splash of water (5 to 10 grams) and knead it in.

Knead the dough for a total of 8 to 9 minutes until it is soft and well-developed.

Wrap the dough in plastic wrap and refrigerate for 20 minutes to hydrate and rest the gluten.

After 20 minutes, cut the dough in half into two 225 gram chunks.

Wrap one half in a damp paper towel to keep it from drying out.

Lightly flour the dough on the board and roll it into a roughly three-quarters inch thickness.

Set up the KitchenAid stand mixer with the roller attachment and turn it on low speed.

Open the roller to the widest setting and flour the flattened dough.

Run the dough through the roller at the widest setting, then adjust to number one and roll through again.

Fold the tapered ends of the dough together to create a rectangle about six inches wide.

Roll the rectangle to about three-quarters of an inch thick to fit inside the roller.

Feed the dough through the roller at the number one setting, then number two, and then number three.

Dust both sides of the dough with flour to prevent sticking after four passes.

Roll through on number four, then number five, and then number six, rolling through number six a second time.

Cut off the deformed ends of the sheet and measure its length (should be 38 to 46 inches).

Cut the sheet into four 10-inch pieces and dust with semolina flour.

Stack the sheets and fold them in half, then turn 90 degrees and cut off the edge to clean it up.

Cut the sheets into roughly three-quarters inch wide strips to create wider noodles.

Fluff the noodles and dust with semolina flour to prevent sticking.

Boil about three quarts of water with a strong grip of salt.

Drop in 225 grams of the pasta and toss gently with tongs to prevent sticking.

Equipment Needed

Spice Level:

Allergens