Recipe: Fettuccine with Vodka Sauce

Recipe grade: A+

The dish in three words: rich, creamy hard work

Cooking Partners: My sister Lauren and her boyfriend Tyler

What I liked about this recipe: The sauce is perfect. Tyler did not overdo it with the salt and the onions. The pasta was also well done. The sauce is rich.

What I would change about this recipe: The sauce is too rich and too creamy. Light cream is the key to everything in cream sauces in general.

My recommendation: Try this recipe but with light cream.

Ingredients:

• 3 1/2 cups of all-purpose flour
• 4 large eggs
• 1-3 tablespoons of water
• KitchenAid stand mixer with beater and dough hook attachments
• KitchenAid stand mixer pasta extensions

Recipe:

1. Combine eggs, water, flour, and salt in a mixing bowl and mix with flat beater for about one minute. Add more water (very little at a time!) if the dough is dry and not sticking together.
2. Change flat beater to dough hook and knead for about two minutes.
3. Knead the dough by hand for about two minutes until it forms one big ball.
4. Let the dough rest for 10 minutes.
5. Section the dough into 4 smaller pieces.
6. Use a rolling pin to flatten each dough section until it is flat enough to fit through the pasta sheet roller until it is a #4 flat. Make sure you add extra flour as you go so it doesn’t stick.
7. Put the flattened dough through the fettuccine attachment.
8. You may need to cut the pasta strands in half.
9. Add the pasta to boiling water (with lots of salt in it) for 3-5 minutes.
10. Take the pasta straight from the pot to your sauce of choice. Also add around 1 cup of pasta water to help the sauce stick to the pasta.
11. Serve!