How To: Make the Best Home Made Fettuccine for the Holidays

Having some good old pasta on the dinner table is one of the best things to have when the season's getting a little chilled and jolly. The holidays are the perfect time to let go of all your worries about dieting, and how your figure looks. After losing so much weight just for summer and beach trips, this is now the time when you can let go and feast for Christmas comes but only once a year.
You can of course order your own fettuccine online or through the phone, but there's still a little something about when you get to do it by yourself and present it to your family during Christmas Eve. Now you might be wondering how you can make this, well fret not, because here in this article you will indeed earn how to make your own famous Italian pasta.
First the Dough
Of course you can buy yourself some easily cooked pasta on your local grocery store, but if you intend to get to create everything from scratch, here is how you can create the pasta from scratch!
For the Pasta Dough you will need the following:
3 cups of all-purpose flour
1 Teaspoon of salt
3 eggs plus 2 yolks
1 tablespoon olive oil
1 tablespoon of water
Cornmeal for dusting
To make the pasta dough, you start by combining the flour and salt, then shape it into a mound on your work surface. Then shape a well in its centre in which you will have to add the eggs, yolks and one tablespoon of olive oil. These can now be beaten lightly with a fork. While mixing with one hand, you can use another hand to keep the wall of the outer well stable.
You continue with this process until you are able to mix all the flour and form a ball. That's when you start to mould and fold the dough until it becomes elastic and smooth. This shouldn't take too long and will be achieved in only ten minutes.
Then with some left over olive oil, brush the surface with the remaining olive oil and wrap the dough in plastic wrap. After thirty minutes, divide the ball of dough in small sections. *Remember to always cover some of the parts of the dough that you are not going to use in the mean time so that these parts will not dry up.
To flatten the dough, form them into rectangles first. After which you run them through the pasta machine. You will usually need to run the dough two to three times in this machine until it's already 1/4 of an inch thick. If you do not have this machine you can use your own rolling-pin.
Now you cut long sheets into workable eighteen inch long pieces, which you can now run through the fettuccine cutting attachment. Once you've already made some strips for the fettuccine pasta, you will have to let the dough strips dry for a while before cooking them in boiling salted water for three minutes.
Alfredo Sauce
For the sauce you will have to need these:
1 Pint of heavy cream
1/2 Cup or one stick of unsalted butter
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped flat-leaf parsley for garnish.
The first thing you can do is to heat the heavy cream on low-medium heat in a deep sauce pan. After which you add the butter and let it melt. While stirring you sprinkle in the cheese. You can use the black pepper to season the sauce.
Once you have finished cooking the pasta and the sauce, place them both on a sauté pan and gently toss the noodles to coast in the Alfredo sauce.
After placing this on a plate, top it off with some grated cheese and some parsley on the side.