Homemade Alfredo

Let’s make Alfredo the way our grandparents used to, from scratch!


Homemade Noodles

  • 2 cups allpurpose flour, spooned & leveled
  • 3 large eggs
  • ½ teaspoon sea salt
  • ½ tablespoon extra-virgin olive oil

Homemade Alfredo Sauce

  • 3 tablespoons Dan and Debbie’s salted butter
  • 1 cup Dan and Debbie’s heavy cream
  • 4 cloves garlic, minced
  • 1½ cups freshly grated Parmesan cheese
  • Salt and freshly cracked pepper, to taste
  • Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
  • Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
  • Dust 2 large baking sheets with flour and set aside.
  • Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment or a pasta maker three times on level 1 (the widest setting).
  • Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle.
  • Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
  • Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won’t stick together. Repeat with the remaining dough.
  • Now run the pasta sheets through the Pasta Cutter Attachment. Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
  • To make the Alfredo sauce, melt butter in a medium saucepan over medium heat. Add cream and bring to a simmer. Cook, whisking often, for 5 minutes. Then add garlic, cook for 60 seconds. Add cheese slowly (I recommend doing it in two batches) and whisk until melted. Add salt and pepper, to taste
  • Enjoy your homemade noodles and Alfredo sauce! I like to add chicken on top of my pasta too, I just salt and pepper the chicken and cook it in my air fryer before starting my sauce.


  • Fresh pasta can be stored in the fridge, wrapped in plastic wrap, for up to 2 days.
  • Double it! This sauce will make enough to throughly coat 8 ounces of cooked fettuccine. Double the recipe if you are making 16 ounces (1 pound) of pasta!
  • Donʼt overheat. Too much heat can burn the butter/garlic and make the cheese clump, so keep your heat low and steady.
  • Use a whisk. You donʼt want your sauce to separate, so use a whisk and stir the sauce often. This will keep your Alfredo sauce from separating or burning.
  • Make it extra thick! For a super thick sauce, add 1 tablespoon of flour to the melted butter and cook, stirring for 30 seconds. Then add the cream and continue with the recipe.
  • Try it with these homemade garlic parmesan breadsticks!
  • Posted by Elizabeth Uthoff
  • On February 15, 2024
Tags: alfredo, butter, cream, dinner, dinner ideas, heavy whipping cream, homemade, homemade noodles, noodles, pasta, salted butter