Ingredients

Pasta Dough

2 cups durum wheat flour (finely ground semolina or “00” pasta flour) (250 g)
1.5 tbsp lemon zest (2 lemons)
3 large eggs
1 tbsp lemon juice
1 tbsp light olive oil

Alfredo Sauce

Sea salt, for salting the water
2 cups Parmesan cheese (175g), plus additional for serving
4 tbsp butter (2/3 cup)
1.5 cups pasta water, from after cooking noodles
1 tbsp lemon zest, for serving
1 tsp fresh ground pepper, for serving

Lemon Pepper Fettuccine Alfredo

Bright and peppery homemade fettuccine meets the authentic Alfredo method, just butter, Parmesan, and pasta water, no cream required. With the Ankarsrum Assistent Original stand mixer handling the kneading and rolling, you’ll have silky, restaurant-quality pasta and a sauce that’s as simple as it is luxurious.

Food

Set up your Ankarsrum mixer with the stainless steel bowl, dough knife and dough roller.
Add the flour, lemon zest, and pepper, then start the Assistent at low speed (12 o’clock).
Add one egg at a time, then the lemon juice, and the oil. Increase the speed to medium-low (between 2 and 3 o'clock). Pull the arm towards the center of the bowl as needed to help incorporate the ingredients. Lock the arm about 1 inch from the side of the bowl when the dough comes together. Set the timer for 8 minutes to knead.
Place the dough on a floured baking surface and knead for a short time, then cover and rest in the refrigerator for at least 30 minutes.
Divide the pasta dough into 4 pieces.
To roll out the pasta, attach the Pasta Roller Lasagna to the Assistent and set to the thickest setting. Start the Ankarsrum on low (12 o’clock and run the dough through). Fold in thirds, and run through the same setting again, dusting with flour as necessary.
Change the thickness one step at a time and run the pasta through, folding in thirds, and repeating until you get the desired thickness (#5 or #6). Set the pasta aside on a well-floured surface and rest while repeating with the remaining dough.
Attach the Pasta Cutter Fettuccine. Feed the pasta sheets through the cutter with the Assistent on low speed (12 o’clock). Let the fettuccine land on a generously floured surface.
In a wide pan or deep skillet, melt butter over medium until melted, then remove from the heat to cool slightly.
Meanwhile, bring a large pot of generously salted water to a boil. Add the fresh pasta to the pot of boiling water and cook for 2-3 minutes, until al dente. Test for doneness.
Reserve 1-2 cups of pasta water before draining the pasta and set aside for at least 1 minute.
Drain the pasta and immediately add it to the pan of melted butter, along with ⅓ cup of the reserved pasta water. Toss until the noodles are coated in sauce and shiny, then add the cheese.
Stir vigorously (still off the heat), adding pasta water as needed, until the sauce is smooth and creamy. Adjust seasoning for salt as desired.
Serve immediately with a sprinkling of Parmesan, lemon zest, and a few cracks of fresh pepper.
Recipe Notes: Pasta dough can be refrigerated for 2–3 days before rolling. Cut noodles can be stored, floured and covered, in the refrigerator for up to 1 day before cooking. If the sauce feels too thick, add pasta water a splash at a time until glossy. If too thin, keep tossing off the heat until it tightens. Durum semolina rimacinata gives a slightly firmer, more traditional bite, while “00” flour results in silkier noodles. Both work beautifully. Leftover cooked pasta can be gently reheated in a skillet with a splash of water, but Alfredo is best enjoyed immediately for peak creaminess.