Homemade Pasta with Alfredo Sauce

Put all of the semolina into a large bowl. Make a well in the center of the flour and pour in the buttermilk. Grind pepper over the top until it looks right.

Mix with a fork until the dough starts to clump into similarly-sized pieces.

Get your hands in there and work that dough until it comes together. If you started light on the buttermilk you'll probably need to add a bit more to bring everything together.

Cover and leave at room temperature for at least 30 minutes. When you are ready to worth with the dough again, divide into four pieces. Keep the ones you aren't working covered with plastic wrap or a moist towel.

Work your pasta in whatever your preferred manner is.

Roll out in your pasta machine.

I used my pasta machine and aimed for 1/8 inch square noodles.
Hang the finished pasta to dry. This batch made about 8 big servings.

Buttermilk-Leek Alfredo Sauce photo showing ingredients. The red bell pepper and carrots are actually for the my meat course's garnish.

Prep the leeks by splitting them lengthwise (leave them connected at the roots for easiest handling) and soaking them for 15-30 minutes. Agitate several times to assist the removal of dirt from between layers.

Slice the leeks into quarter-inch ribbons.

Place in a large saucepan with a tablespoon of high quality olive oil.

Saute until lightly browned, then add the butter.

Once the butter has melted completely, add the flour and whisk, mash, or otherwise incorporate. Cook for several more minutes, stirring frequently.

Once your roux is ready, add the buttermilk and stir to combine.

When all ingredients have come together, briefly hit it with a stick blender. You don't want to make it completely smooth or eliminate any sign of the leeks, but breaking them down a fair bit won't hurt.

A few minutes before serving, stir in the grated parmesan. If you have a pinch or so of nutmeg, it would also make a lovely addition.

Plate your homemade pasta and top with your alfredo sauce. Disregard the red/green peppers.