Week of 03/11/2019 to 03/15/2019
Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.

Servings |
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Ingredients
Homemade Pasta Dough
- 1 ½ cups all purpose flour plus more for dusting
- 1 ½ cups semolina flour
- 4 whole large eggs
- 4 tablespoons olive oil
- 1 teaspoon Salt plus more for salting water
Alfredo Sauce
- 1/2 cup butter
- 1 (8 ounce) package cream cheese
- 2 teaspoons garlic powder
- 2 cups milk
- 6 ounces grated parmesan cheese
- 1/4 teaspoon nutmeg
- 1 teaspoon Salt
- 1/2 teaspoon pepper
Ingredients
Homemade Pasta Dough
Alfredo Sauce
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Instructions
How to make the homemade pasta:
- In a small bowl add the eggs and slightly whisk. Add water and oil. Whisk until incorporated and set aside.
- In a medium bowl combine and mix together the semolina flour, all-purpose flour.
- Add the beaten eggs mixture and stir to combine.
- Mix to make a stiff dough. Turn out onto a lightly flour dusted flat surface and knead 10 minutes until smooth.
- Test by pressing your knuckle into the dough; if it starts to bounce back then it's ready. Flatten slightly into a disk shape.
- Wrap dough in plastic wrap and set aside on the counter (do not chill) for at least 30 minutes.
- Unwrap the dough and divide into quarters. This step will be easier to roll out.
- Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap rested dough and cut into quarters. Set one quarter on work surface and re-wrap remaining dough. With a rolling pin or fondant roller, flatten the quarter of dough into a rectangle shape about 1/8 inch thick.
- Cut dough into 2 inch wide strips. Then cut again to make a 1inch by 2inch pieces. Pinch the center of the rectangle to make a bowl. Set aside.
- Bring a large pot of salted water to a rolling boil. Add pasta, stir gently with a wooden spoon, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 1/2 to 2 minutes. Drain when done.
How to make the alfredo sauce:
- Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth.
- Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, nutmeg, salt and pepper.
- Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.