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John and I made fettuccine alfredo from scratch on Sunday. It was quite a bit easier than I expected, and came out really good.

The ingredients for the dough were very simple:

(that’s everything)

After the first pass through the machine:

After a few more passes through the machine, we get:

FOOD!

The home-made noodles were far more tender than the dried store-bought ones, and the dish came out really well. We’re looking to some more challenging pasta recipes later.

A bit more about the pasta machine, in case you haven’t used one:
First, it’s not too expensive- I think I paid a little over $30. You aren’t making your own pasta to save money, regardless. There are three slots through which the dough can travel. One is for flattening: it has several thickness levels. You start it at the thickest level, and keep running it through progressively thinner levels until you get to the right level. The other slots are for cutting fettuccine or spaghetti after the correct thickness has been attained. Only one slot operates at a time, since there’s only one crank to attach (and doing something more complicated would be really hard).

I’ll try to continue documenting culinary adventures that may be of interest.