Fresh Egg Noodles

I've had numerous questions about making fresh pasta. Let me say that different regions of Italy make different types of pasta...and noodle that you choose depends entirely on the "condiment" or dish that you want to make. Having said that, more often than not I make egg noodles, but if I need a hearty noodle (one that can stand-up to a lamb or beef stew) I make semolina noodles (1 1/2 cup semolina or hard wheat flour and 1 1/2 cup all purpose flour) mixed with 3-4 egg whites. The process of mixing the dough is still the same.
The picture above shows how I dry the noodles. These are fresh egg noodles: 3 cups flour to 3 beaten eggs; poured into the "well" of the flour and slowly drawn together with the eggs to form a dough. I wrap the dough and let it rest for ~15-30 minutes and then slowly roll it out with my Kitchen Aide pasta attachment. The attachment also comes with a devise that cuts the fettuchini into perfect widths. I separate the noodles and dry them on this rack. The whole process takes less than 30 minutes.
When Jac and her friends are in town or my grand babies are here, Fettuchini Alfredo is always a favorite.

The Alfredo sauce is very simple if you remember to keep whisking so that it doesn't get lumpy!
3 T. butter
3 T. flour
1 cup cream
1/2 cup whole milk
Melt the butter on medium-high heat in a heavy-bottomed saucepan. Whisk in the flour and stir until combined. Cook the flour for ~2-3 minutes so that your sauce will not be gritty. Pour in the cream and whisk until the sauce becomes thickened. Add the milk just until the sauce is the consistency of ketchup. You can refrigerate the sauce at this point if needed.

The above picture contains two chicken breasts, cooked and cubed with ~5-6 oz. of frozen peas. I added this into the Alfredo sauce and then poured it into a large skillet to which I added the drained noodles. If the sauce becomes too thick just add a little pasta water to it to thin it out. Serve warm! People LOVE it!!