Debug

[2 - 2] hey what's up fettuccine alfredo is both

[2 - 5] very delicious and a total gut bum but

[5 - 7] how heavy this dish hits totally depends

[7 - 9] on how you make it so today i'm gonna

[9 - 11] show you how to use only two ingredients

[11 - 12] to make a lighter more delicious

[12 - 15] fettuccine that isn't just a pile of

[15 - 16] gloppy carbs i mean technically it's

[16 - 19] still going to be a pile of carbs but

[19 - 20] it's not going to be gloppy to get

[20 - 22] started on the fettuccine part of this

[22 - 24] dish i need to make some fresh egg pasta

[24 - 26] dough for that i'll grab 280 grams of

[26 - 28] all-purpose flour and dump it onto my

[28 - 30] counter next i'll make a deep indent

[30 - 32] into that flower pile now it's a volcano

[32 - 34] and into that caldera i'll carefully add

[34 - 36] my egg so they don't flow over the side

[36 - 38] when i say eggs i'm referring to two

[38 - 41] large eggs four egg yolks and then 25 to

[41 - 43] 30 grams of water i'll stir that to

[43 - 44] combine until the whites and yolks are

[44 - 46] relatively integrated and there we go

[46 - 48] now using a fork i'm going to start to

[48 - 49] get the flour and eggs inside the

[49 - 51] volcano combined the idea here is to

[52 - 53] slowly incorporate the wet with the dry

[54 - 55] in a way that avoids clumpiness and

[55 - 57] overall messiness this is a tried and

[57 - 60] true classic italian granny technique

[60 - 62] but the problem here is that i always

[62 - 65] always go too fast and break the volcano

[65 - 67] and now i've got egg on my board and i'm

[67 - 69] a total loser the more rustico and less

[69 - 71] refined way to do this is to just smash

[71 - 73] everything into a pile this way of

[73 - 75] mixing is real shaggy and sticky at

[75 - 77] first but after five minutes or so of

[77 - 78] squeezing and kneading everything

[78 - 81] together it forms a nice dough like this

[81 - 82] that's easy enough but i'm feeling like

[82 - 84] this dough is a little bit dry so i'll

[84 - 85] add in a tiny splash more water maybe

[86 - 87] five to ten more grams and i'll knead

[87 - 89] that in the final amount of water in

[89 - 91] this dough depends on how thirsty your

[91 - 93] flour is on any given day so pay

[93 - 95] attention and be ready to add either a

[95 - 97] touch of flour to a wet dough or a touch

[97 - 99] of water to a dry one i'll keep kneading

[99 - 100] this for another three to four minutes

[100 - 102] or so and after eight to nine minutes of

[102 - 104] total work here i've got a tidy soft

[104 - 106] well-developed dough now this dough

[106 - 107] needs to hydrate a little bit longer and

[107 - 109] the gluten inside needs to rest so i'll

[109 - 110] wrap it up with plastic wrap and throw

[110 - 112] it into the fridge to firm up for 20

[112 - 114] minutes while that does its thing let me

[114 - 116] take a second to clarify why exactly i'm

[116 - 118] making fresh pasta for this dish number

[118 - 120] one fresh pasta has a chew to it and

[120 - 122] variety of texture that plain dried

[122 - 124] fettuccine just does not number two

[124 - 126] fresh pasta grips this dish is very

[126 - 127] simple sauce a lot better than dried

[128 - 129] pasta but i'll mention that if you can

[129 - 132] get bronze dye extruded dried egg pasta

[132 - 133] like this you can sub that in and skip

[133 - 136] the whole pasta from scratch situation

[136 - 137] the bronze dye gives the exterior of the

[138 - 139] pasta more grip so the sauce doesn't

[139 - 142] slide right off after 20 minutes in the

[142 - 143] fridge this dough is relaxed fully

[143 - 146] hydrated and as you can see very pliable

[146 - 147] now i'll cut it in half into two eight

[147 - 150] ounce or 225 gram sized chunks and i'll

[150 - 151] take the half that i'm not rolling and

[151 - 153] wrap it in a damp paper towel to keep it

[153 - 155] from drying out now i'll lightly flour

[155 - 157] the dough on my board and then using a

[157 - 158] rolling pin i'll flatten it into a

[158 - 160] roughly three quarters inch thickness

[160 - 162] give or take i'm flattening it so that i

[162 - 163] can fit it through the mouth of my pasta

[163 - 165] roller speaking of which for sheeted egg

[165 - 167] pasta i use the roller attachment for my

[167 - 169] kitchenaid stand mixer overall i've had

[169 - 171] a really good experience with this tool

[171 - 173] specifically and i can definitely

[173 - 174] recommend it if you don't have the

[174 - 176] roller and or the mixer though this

[176 - 177] recipe will definitely work for the hand

[177 - 179] crank ones you see at the supermarket

[179 - 180] now i'll get this mixer set up

[180 - 183] perpendicular to my bod turn it on low

[183 - 184] speed and then open the roller outside

[184 - 186] of its widest setting that means wider

[186 - 188] than the number one from there i'll make

[188 - 190] sure my flattened dough is well lubed up

[190 - 191] with all-purpose flour and then i'll run

[191 - 193] it through the machine oh hey there's a

[193 - 195] poppy seed in there for my bagel

[196 - 198] whoopsies next i'll crank this roller down to the

[198 - 200] next i'll crank this roller down to the number one setting i'll roll the dough

[200 - 201] through and then crank it down to the

[201 - 203] number two and roll it through one more

[203 - 205] time once the dough is flattened and

[205 - 207] about 30 inches across like this we need

[207 - 209] to turn it into a useful shape for

[209 - 211] making square pasta sheets to do that

[211 - 213] i'm gonna fold the tapered ends together

[213 - 214] then i'll fold it in a way that gives me

[214 - 216] a rectangle that is roughly the width of

[216 - 218] the roller edged edge or about six

[218 - 220] inches if i had to guess see that now

[220 - 222] we've got two straight sides those sides

[222 - 224] are going to be the new edges for our

[224 - 225] sheet and that'll give us very straight

[225 - 227] sheets of dough that are easy to cut

[227 - 228] into noodles i'll finish this step by

[228 - 230] rolling the rectangle about three

[230 - 231] quarters of an inch thick so that will

[231 - 233] fit inside the mouth of the roller from

[233 - 235] here i'll open the roller past the

[235 - 236] number one just like before then i'll

[236 - 238] feed in my dough as you can see this

[238 - 240] sheet is almost exactly the width of the

[240 - 242] rollers themselves and that's great news

[242 - 243] for getting a proper yield of noodles

[244 - 245] out of this dough later on the next step

[246 - 247] here is to turn the machine down to

[247 - 249] number one roll it through i'll step it

[249 - 251] down to number two roll it through and

[251 - 253] then guess what i'll step it down to

[253 - 255] three and then roll it through after

[255 - 256] four passes through the machine the

[256 - 258] dough will start to get tacky and that's

[258 - 260] not good because it will stretch out

[260 - 263] unevenly so i'll stop dust both sides

[263 - 264] liberally with flour to keep things from

[264 - 266] sticking and then i'll roll this through

[266 - 268] on the number four by the way i use the

[268 - 270] back of my wrist to move this pasta

[270 - 271] sheet around the work area because the

[271 - 273] wrist has a lot of surface area and that

[273 - 275] kind of spreads out the weight of this

[275 - 277] very soft very pliable dough and that

[277 - 279] keeps the sheet from getting deformed or

[279 - 280] stretched out in a weird way now i'm

[280 - 282] gonna roll this through on number five

[282 - 284] then the number six and instead of going

[284 - 285] down to number seven i'll roll it

[286 - 287] through on six for a second time for

[287 - 290] this dish we want relatively thick pasta

[290 - 292] and number seven in my opinion is too

[292 - 294] thin thin pasta falls apart and just

[294 - 295] doesn't have the bite that we're looking

[295 - 297] for overall i'd say we're looking at

[297 - 298] about the thickness of a penny i don't

[298 - 301] know what is that maybe 1 16 of an inch

[301 - 302] next i'll cut off the pointy deformed

[302 - 304] ends of each sheet then i'll measure its

[304 - 306] length an 8 ounce chunk of dough when

[306 - 308] rolled to this thickness should give us

[308 - 311] a length of about 38 to 46 inches give

[311 - 312] or take this sheet's 40 inches so i'll

[312 - 314] cut it into four 10 inch size sheets

[314 - 316] next i'll dust those liberally with

[316 - 317] semolina flour to keep them from

[317 - 319] sticking together and then i'll stack

[319 - 320] all four sheets move them to a cutting

[320 - 322] board and i'll fold those sheets in half

[322 - 323] from there i'll turn it 90 degrees and

[323 - 325] then cut an eighth inch or so off the

[325 - 327] edge to clean it up now i'll cut these

[327 - 329] sheets into roughly three quarters inch

[329 - 331] wide strips and if you're thinking hey

[331 - 334] bry that's a lot thicker than fettuccine

[334 - 335] yes you're right but i think this dish

[335 - 337] is actually a lot more fun with a wider

[337 - 339] chunkier noodle like say papara dele or

[340 - 342] tagliatelle i actually got the idea for

[342 - 344] the papara deli from a fellow youtuber

[344 - 345] the channel is called sip and feast and

[346 - 347] it's awesome i'll link to it down below

[347 - 349] i highly recommend you check it out once

[349 - 351] these noodles are all cut up i'll fluff

[351 - 352] them up and again make sure they're well

[352 - 354] dusted with semolina flour to keep them

[354 - 355] from sticking together now would be the

[356 - 357] time to roll out the other half of the

[357 - 359] dough but since i think it's easier to

[359 - 360] illustrate how this dish comes together

[360 - 362] with just eight ounces of this pasta i'm

[362 - 364] only gonna cook half for this video but

[364 - 366] if you're feeding four people here feel

[366 - 367] free to do this all at once just double

[368 - 370] the amount of butter and cheese and use

[370 - 371] your largest saute pan so to get this

[371 - 373] pasta cooked i'll drop a strong grip of

[373 - 375] salt into about three quarts of water

[375 - 376] and then i'll drop in eight ounces or

[376 - 379] 225 grams of our pasta right away i'll

[379 - 381] jump into this water with some tongs and

[381 - 382] gently toss this pasta to keep it from

[382 - 385] being stuck together with fresh sheeted

[385 - 387] egg pasta especially sticking is a lot

[387 - 389] more of a risk than it is with dried

[389 - 391] pasta once this pasta is tossed up i'll

[391 - 393] drop a 10 inch nonstick pan over low

[393 - 395] heat to gently warm up this is gonna be

[395 - 396] the place where we make the very

[396 - 399] delicate very simple alfredo pan sauce

[399 - 400] if you haven't cooked a lot of fresh

[400 - 402] pasta i'll mention here that it cooks

[402 - 404] really quickly if you kept it thick like

[404 - 406] i recommended earlier this pasta should

[406 - 407] take only about three and a half minutes

[407 - 409] to get to al dente that's plenty of time

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[483 - 485] to the pasta after three minutes of

[485 - 487] simmering my hand cut paprika delay or

[487 - 489] tagliatelle whatever you want to call it

[489 - 491] is ready to come out but i do need to

[491 - 492] give it a quick slurp to make sure it's

[492 - 494] not still raw and

[494 - 496] we're good the pasta still has a little

[496 - 498] bit of bite and it's perfectly al dente

[498 - 500] this dish is not gonna hit right at all

[500 - 503] if the pasta is overcooked i repeat do

[503 - 505] not overcook your pasta next the noodles

[505 - 506] are going to get moved over into my

[506 - 508] heated non-stick pan along with whatever

[508 - 510] pasta water they bring along that should

[510 - 512] be about three tablespoons or so behind

[512 - 514] that i'll add in another half cup of

[514 - 516] pasta water i'll probably need more but

[516 - 517] i don't want to make this too wet insert

[518 - 520] clip of previous total failure here

[520 - 522] it's too juicy dude those noodles are

[522 - 524] swimming in it so instead of repeating

[524 - 526] this failure i'll add the water into

[526 - 528] this pan as i go now i'll give this

[528 - 529] pasta a quick toss toss to loosen up

[529 - 531] some of the starch and then in goes 75

[531 - 533] grams of nice tasting butter i'm using

[533 - 535] some kerrygold here because like i

[535 - 536] mentioned earlier this is a two

[536 - 537] ingredient sauce and the butter brings

[537 - 540] half of the flavor so i prefer something

[540 - 542] with a lot of it with the pan still over

[542 - 543] low heat i'm going to swirl and toss to

[543 - 545] get the butter emulsified with the

[545 - 547] starchy pasta water again keep an eye on

[547 - 549] the amount of water in the pan when done

[549 - 551] right there should be a nice glossy

[551 - 553] opaque shine to it all like this next

[553 - 555] i'll add in most of 75 grams of grated

[556 - 557] parmesan cheese just like for the butter

[558 - 559] i'm recommending that you use something

[559 - 561] of very high quality specifically this

[561 - 564] is a 24 month imported parmesan and it's

[564 - 567] deeply nutty almost sweet and very very

[567 - 569] umami don't use pre-grated parmesan

[569 - 571] unless you're 100 sure that there's no

[571 - 573] cellulose added to keep it from caking

[573 - 575] that won't melt properly and might

[575 - 577] actually curdle the sauce now i'll stir

[577 - 579] that all in and right away i can tell

[579 - 580] this cheese has thickened this up a

[580 - 581] little bit too much i want it saucier

[582 - 583] than that so i'll add in another quarter

[583 - 585] cup or so of my pasta water and then

[585 - 586] i'll stir that in to see where i'm at

[586 - 588] texturally at this point i'm off heat

[588 - 590] now because too much heat will cook this

[590 - 592] parm and it'll turn into a greasy mess

[592 - 594] so pay attention from this point forward

[594 - 596] i think this looks a touch loose now

[596 - 597] actually so i'll add in the rest of my

[597 - 599] cheese that's 75 grams of grated

[599 - 601] parmesan in total and for shibs and

[601 - 602] gibbs i'll throw in another pad of

[602 - 604] butter in there as well after one last

[604 - 606] shake shake and toss toss to get that

[606 - 608] butter and cheese fully melted into the

[608 - 610] pasta i think we're there if we did this

[610 - 612] right the pasta should be coated in a

[612 - 615] creamy but saucy opaque almost pearly

[615 - 617] looking cheese sauce it might not look

[617 - 619] like much but trust me this is really

[619 - 621] luxurious you guys and we did it without

[621 - 623] a bunch of heavy cream that makes these

[623 - 626] flavors way more in focus and way more

[626 - 627] delicious to finish i'll crack a bunch

[627 - 629] of freshly ground black pepper right on

[629 - 631] top and then sprinkle on some more aged

[631 - 634] parmesan cheese and that's it egg pasta

[634 - 637] nice butter and 24 month aged parm this

[637 - 640] dish is unbelievably flavorful and

[640 - 641] comforting and i think it will shock you

[641 - 643] how much lighter and more refined it is

[643 - 646] than the gluey white creamy versions

[646 - 647] from the mall

[647 - 649] i hope you try this soon

[649 - 655] let's eat this thing