The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Goodbye to the School Year: Kids Make Fettucine Alfredo

June 8th, 2012 · 7 Comments · Posted in kids, Recipes

Lots of cream and butter make sloppy good eats

How do you tempt kids off the playground on the last day of school?

Tell ’em you’ve got fettucine Alfredo waiting for them in the multi-purpose room.

Legend has it that this dish was named after a Roman restaurateur–Alfredo Di Lelio–who used it to keep American tourists coming back. It may be the most decadent pasta dishes ever invented, swimming in sinful amounts of butter, cream and Parmesan cheese.

How could kids not love it, especially when they get to crank out their own noodles on the pasta machine.

Fresh pasta is much softer and cooks much quicker than the dried commercial variety. To my taste, it definitely has a place in a well-equipped kitchen. The simple machine I own will make fettucine or thinner linguine noodles. All you have to do is make a dough, starting with flour and eggs.

Commerical pasta typically is made with semolina, a harder variety of flour. Semolina is not so easily found, and it’s definitely more difficult to work with at home. Feel free to use all-purpose flour, or a blend of all-purpose and whole wheat (or try white whole wheat).

Place two cups flour on a clean work surface in a volcano shape, then use your measuring cup to create a deep well in the center. Into the well crack two eggs and pour in 1/8 cup water. Season with 1/2 teaspoon salt.

Stir the eggs and water vigorously with a fork to blend, then gradually work in flour from the edges of the well. Continue this process–stirring and working in flour–until you have a thick mass and can draw in more flour with your hands to form a ball. Don’t worry if you can’t incorporate all of the flour. The pasta seems to know how much flour it actually needs.

Knead the dough a few times with your hands until it holds together. You can finish the kneading process by rolling the dough through your pasta machine. First, divide your dough ball into four pieces. Pass each about a dozen repeat rolls through the machine at the lowest setting, folding the dough in half after each pass and dusting occasionally with flour if it’s sticky. The end result should be a smooth, elastic dough. (You can finish kneading by hand if you like. In fact, you don’t need a pasta machine at all to make these noodles. Just roll out pieces of dough with a rolling pin, then roll the finished sheets into cigar shapes, dusting them first with flour, and cut into fettucine-sized widths with a sharp knife.)

Even kids can make perfect fettucine noodles

If you are using the machine, simply pass your sheets of dough through the fettucine setting. We cut ours both ways–by hand and with the machine. The machine obviously is faster. But we’re not looking for speed in our cooking classes. We’re trying to keep the kids busy and teach them how to cook without fancy gadgets. This way they learn pasta noodles with or without a machine.

Toss the finished noodles with a little corn meal and spread them out on your work table to dry a little while you bring a big pot of salted water to a boil and prepare your sauce.

For the Alfredo sauce, melt four tablespoons butter in a heavy skillet, then add 1 large clove garlic, finely chopped, and saute over moderate heat until the garlic is soft. Then add 1 cup heavy cream and bring to a boil. Reduce the heat and continue cooking the cream at a light boil until it thickens. Don’t worry if it gets foamy and rises up in your pan. Just stir frequently with a whisk and take it off the heat momentarily if necessary. When it reaches the desired thickness, stir in 1 cup or more of finely grated Parmesan cheese and a generous pinch of nutmeg. Remove it from the heat.

Meanwhile, cook your noodles. They shouldn’t take long–maybe five minutes. When they are al dente (to the tooth), drain them well in a colander, then pour them into your skillet with the Alfredo sauce. Toss the noodles well to coat, then add a good fistful of chopped parsley.

Special treat for last day of school

The kids eagerly slurped their fettucine Alfredo out of hot drink cups. But you can serve yours in a bowl. Sloppy eating doesn’t get any better than this.

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  • Suzy B.

    Che Buono! Sounds great, Ed! I bet the kids had fun with that. We made paglia e fieno for mother’s day with our pasta machine. It’s one of Mom’s favorites. It was fun! I’ll be writing about it on my blog soon. Buon Appetito!

  • Alfredo e Ines Di Lelio

    We are the grandchildren of Alfredo Di Lelio (Alfredo and Ines Di Lelio). The story is this. Alfredo di Lelio opened the restaurant “Alfredo” in Rome nel 1914, after leaving his first restaurant run by his mother Angelina Rose Square (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Deaf). In this local fame spread, first to Rome and then in the world of “fettuccine all’Alfredo”. In 1943, during the war, Di Lelio gave the local to his collaborators.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando (Alfredo II) his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo”, which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles).
    In conclusion, the local Piazza Augusto Imperatore is following the family tradition of Alfredo Di Lelio and his notes noodles (see also the site of “Il Vero Alfredo”
    We must clarify that other restaurants “Alfredo” in Rome and in Italy do not belong to the family tradition of “Il Vero Alfredo” of Piazza Augusto Imperatore in Rome.
    Best regards
    Alfredo e Ines Di Lelio

  • Ed Bruske

    Thank you, Alfredo and Ines, for that history. It’s so good to hear from you. We are making “fettucino Alfredo” for dinner tonight.

  • Candace

    Our school garden produce is just coming into its own and now the students are leaving for the summer! This is always a frustrating moment for some of the children who have worked so hard to take care of the planting of vegetables, herbs and fruit. So this week we will harvest our spring crop of leeks, garlic, greens and make a glorious soup to serve after school! We hope they visit the gardens during the summer months and harvest and feed their families and friends.

  • Ed Bruske

    Too true, Candace! The school year does not coincide with the customary growing season. A good solution: turn your school garden into a community garden. But schools should also pay more attention to all of the leafy greens that will grow straight through the winter. Plant those in October and the kids will have something to do all year long. You’ll be braising collards in February.

  • Paul

    I have no quarrel with the Alfredo sauce but Carbonara puts up a good fight for the title of “most decadent”.

  • Ed Bruske

    We especially like a bucatini carbonara and if you load up on the pancetta it certainly can start the taste buds tingling.