RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1201
| View Recipe |
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| Recipe Name: |
Fettuccine |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-06-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pasta |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
40.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.71
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Alfredo Sauce. |
| Comments: |
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Ingredients:
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Directions:
To make pasta dough: Combine the flour and salt; shape into a mound on your work surface and make a well in the center. Add whole eggs, yolks, and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall.
Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
Divide the ball of dough in small sections, cover and reserve the dough you are not immediately using to prevent it from drying out. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about ΒΌ-inch thick. Keep in mind, overly thick pasta tastes gummy.
Cut the long sheet into workable 18-inch pieces. Now, using the fettuccine cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the strands into a nest. Allow to dry for about 10 minutes before cooking.
In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. |
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Alfredo Sauce
(Add to shopping list) :
1 to taste pepper, black, cracked
1 to taste parsley, flat-leaf chopped, for garnish
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Directions:
To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep sauté pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper.
To serve: Quickly drain cooked pasta and add it to the sauté pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
492 |
Total Carbs: |
73.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
158.2 |
Fat: |
13.6 |
Protein: |
15.82 |
| Fiber: |
2.25 |
Sodium: |
635.42 |
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