Nothing quite like keeping it simple when it comes to fresh pasta. A quick egg dough is cut into fettuccine and cooked before getting tossed in garlic butter and tons of Parmesan. While there’s a bit of prep, once your pasta is rolled and cut, the whole recipe cooks in less than 10 minutes! Want to watch us make it? Head to our TikTok to see us make the pasta and the finished dish! Need to make this pasta gluten free? Use your favorite Gluten Free All Purpose flour, just make sure it contains xanthan gum.
For the Dough
- 21/4 cups all-purpose flour, plus more for dusting
- 3 whole Handsome Brook Farm Pasture Raised Organic eggs, plus 1 yolk
For the Garlic Butter Pasta
- Kosher salt, to taste
- 4 tablespoons unsalted butter
- 5 cloves garlic, thinly sliced
- 11/2 cups Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon Simply Organic Crushed Red Pepper Flakes
For the dough: On a clean work surface, make a mound of the flour and using a fork, create a well. Add the eggs to the well, then whisk, slowly incorporating more flour until a rough dough forms. Using your hands, knead until a smooth dough forms, 6-8 minutes. Cover in plastic and let rest for 30 minutes.
Roll dough out on a lightly floured surface to a 4-in wide rectangle that will run through a pasta sheeter. Run through the pasta sheeter until ⅛-inch thick. Using a fettuccine attachment (or roll up and slice thinly), create thin, long noodles.
For the garlic butter pasta: Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, 4-5 minutes.
Meanwhile, in a large skillet, melt the butter over medium-high heat. Add the garlic and cook until lightly golden, about 2 minutes.
Drain the pasta, reserving ¾ cup pasta water, and add the drained pasta and reserved pasta water to the skillet. Slowly add in the grated cheese, while stirring constantly, until completely incorporated, about 2 minutes more. Stir in the parsley and crushed red pepper, then adjust seasoning with salt.
Divide between bowls and garnish with more grated Parmesan, then serve.