Fettuccine Alfredo

Our first dish using the fresh pasta recipe is Fettuccine Alfredo.

This is one of the simplest and oldest forms of pasta, dating back to the 15th century. It was written in a book called Libro de arte coquinaria by Martino da Como and it was called 'Maccheroni romaneschi' or Maccheroni the Roman way. The name today comes from Italian Restauranteur, Alfredo Di Leilo I, who opened many restaurants in the Rome throughout the early 20th century.

It is only Fettuccine tossed with butter and Parmesan cheese, which, as the cheese melts, forms a smooth rich coating on the pasta. It is really that simple, just three ingredients. It has become very popular in America where it has evolved to use eggs as a thickener (like Carbonara), broccoli, seafood, chicken and garlic as additions.

So to make this, you will need per person:-

1  serving of Fresh Pasta cut into Fettuccine ribbons
50g Parmesan Cheese
50g  Salted Butter, diced

Start by boiling your pasta.While it is cooking, place the butter into the bottom of a bowl and once the pasta is done drain and add to it. Now sprinkle the Parmesan on top and toss it all together. Once it has all formed together just serve.

You can add some salt and pepper if you feel like it.

This is a great lunch/snack dish that takes so little time to do.