Week 4: Fettucine Alfredo

Our next foray into pasta making was to make fettucine with alfredo sauce. We used the hand crank machines instead of the Kitchenaid attachment (I prefer the ease and quickness of the Kitchenaid when comparing the two but I'm sure there's a substantial cost difference!). After flouring the pasta to make sure it didn't stick, the raw fettucine was ready to cook:

I mixed the pasta with the sauce, and topped with some Parmesan cheese, chopped parsley, and some chile flake for some heat and color.

Prep: The pasta started sticking together after running it through the machine but covering it with more flour helped to separate each strand.

Presentation: I added as much color as I could to make the plate stand out since I had white colored food on a white plate. I think the dish looks balanced and the colors make the dish pop.

Taste: The sauce was luxuriously creamy and cheesy with the mix of cheeses. The pasta was cooked al dente and had enough seasoning on it.

Overall: A creamy well flavored dish with a touch of spicy heat.