Mix together the flours in a bowl.
Dump the flour onto your counter and make a large well in the center.
Pour in the eggs, and slowly incorporate the flour with a spoon.
Knead the dough for 5-8 minutes until smooth, (add in water if dry).
Wrap in plastic wrap, and rest for at least 20 minutes.
Fill a large stockpot with salted water, and bring to a boil.
Divide the dough in thirds, and re-wrap the other two pieces.
Flatten the dough slightly, and lightly flour.
Roll through the pasta machine.
Fold in thirds and re-roll through the pasta machine.
Adjust the setting on the pasta machine and roll the dough through.
Continue rolling until you reach the correct thickness for fettuccine.
Trim off the edges, and cut into 10-inch pieces.
Dust with flour, and pass through the pasta machine on the fettuccine cutter.
Repeat with the remaining dough.
Boil the pasta for 90-120 seconds or until "al dente."
Rinse the pasta in a colander, and set aside.
In a saute pan, melt the butter over medium heat.
Add in the garlic, and saute until browned.
Pour in the heavy cream, parmesan, and parsley.
Stir occasionally, and bring to a simmer.
Simmer the sauce for 10-15 minutes until reduced, stirring periodically.
Season the sauce, and add in the pasta water.
Toss with the pasta, and any other add-ins.
Enjoy!
The Ultimate Fettuccine Alfredo https://www.closethecooks.com/2020/01/27/the-ultimate-fettuccine-alfredo/ January 27, 2020