Pasta Alla Vodka (Homemade)

Carefully crack 12 eggs and separate the egg yolk from the white and place each yolk in the well.

Once the eggs are in the well, scramble the egg yolks with a fork until they are all combined.

Slowly bring in small amounts of flour into the eggs and mix until a light paste forms.

Grab a bench scraper or spatula and start to bring in the flour with mix the paste and flour together. (Not all of the flour just in case)

Once it looks combined enough to use your hands, start forming it together to start kneading. Knead for 5-7 minutes until a smooth ball is formed. Wrap it in saran wrap and rest for 45 minutes. Roll it out and form the fettuccine by folding it over 3 times and cutting into the fettuccine pasta shape, or by using a KitchenAid attachment and set aside.

Fill a pot with water and bring to a boil.

Preheat a pan and add butter and oil. Add the diced onions and cook for 3-4 minutes on low, stirring occasionally.

Add tomato paste to the pan and cook for 3-4 minutes. Add the vodka to the pan and stir. Cook for 2 minutes or until the alcohol is burned off.

Add the fettuccine to the boiling water with salt to taste and cook until al dente. (Around 2-4 Minutes)

Add heavy cream to the pan with red pepper flakes and salt to taste. Whisk together and cook for another 2 minutes. Turn off the heat and add the parmesan cheese and whisk.

Add the cooked pasta to the sauce and mix to coat the pasta in sauce.

Plate it up and garnish with freshly grated parmesan cheese and enjoy.