Alfredo Sauce With Homemade Pasta

Cook your meal together for a romantic Valentines date.

Lindsey Joy Smith brings us this recipe for a pasta dinner.

Homemade Pasta
2 c. semolina flour
2 c. all purpose flour
6 eggs, room temperature
2 T olive oil

Sift flours together in a large bowl. Crack eggs into the center of the flour and whisk. Add the oil to the eggs and gradually incorporating the flour into the egg/oil mixture. Knead the mixture till a soft dough forms. If sticky, add some flour to the dough. Let rest for ½ an hour.

Once the dough has rested, it is ready to be shaped by hand or rolled and cut in your pasta machine. To cut by hand, take off a golf ball sized portion of the dough and roll out on a well-floured surface. Roll out as thin as you can, and aim for a rectangle shape. Using a sharp knife, slice the dough into strips to make your pasta. Dry out the pasta for about an hour on a pasta rack or on a pan with some cornmeal sprinkled on it (to keep the pasta form sticking.)

Boil the pasta for 2-4 minutes in salted water. Serve with alfredo sauce or the sauce of your choosing. Enjoy!

FYI: Pasta dough will keep in the fridge for 1 – 2 weeks, so homemade pasta dough is not only incredibly tasty, but can be super convenient as well.
Alfredo Sauce
½ c. butter
2 c heavy cream
1 ½ c shredded Parmesan cheese
¼ tsp. nutmeg
1/2 tsp garlic powder

Melt butter in a pan. Add heavy cream and combine with a whisk. Heat till warm. Add the Parmesan and simmer for a few minutes (making sure not to boil). Add the nutmeg and garlic powder. Serve immediately.

This sauce is super simple to make, and will forever make it impossible to enjoy the alfredo sauce sold in a jar at the grocery store. It is divine, and goes well over pasta, as a dip for breadsticks or veg, or on anything that you want to taste amazing.

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