Fettuccine Alfredo Ii
Description
Experience the authentic taste of Rome with this classic Fettuccine Alfredo. This recipe begins with making fresh pasta dough using a blend of semolina and all-purpose flour, eggs, and a touch of olive oil for elasticity. The result is a tender, slightly chewy noodle that holds up beautifully to the luxurious sauce. Tossed simply with softened butter and freshly grated Parmesan cheese, the dish achieves a velvety, creamy consistency without heavy cream. It is an elegant yet comforting meal perfect for date nights or special family dinners. The combination of high-quality ingredients ensures a rich, savory flavor profile that highlights the natural sweetness of the pasta and the sharpness of the cheese.Ingredients
Directions
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Combine the semolina flour and all-purpose flour in a large bowl.
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Mix the flours together well.
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Make a well in the center of the flour mixture.
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Drop the eggs, 1 tablespoon of olive oil, and 1 teaspoon of salt into the well.
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Using a fork, beat the eggs and liquid ingredients into the flour, gradually incorporating the surrounding flour until a shaggy dough forms.
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If the dough is too dry, add a few drops of water; if too sticky, add a little more flour.
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Moisten your hands with a little olive oil and begin kneading the dough.
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Knead and fold the dough for about 10 minutes until it becomes smooth and pliable.
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Continue kneading for another 5 minutes to ensure the dough is completely smooth.
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Form the dough into a ball, cover it, and let it rest for 10 minutes.
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Process the dough through a pasta machine according to manufacturer's directions, or roll it out by hand until very thin.
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Cut the rolled dough into fettuccine noodles.
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Bring a large pot of salted water to a boil.
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Drop the fresh fettuccine into the boiling water and cook until the noodles rise to the surface, about 2 minutes.
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Quickly drain the pasta and place it in a warm bowl containing half of the softened butter.
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Top the pasta with lumps of the remaining butter and 1/3 to 1/2 cup of grated Parmesan cheese.
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Toss lightly with a fork and spoon for about 2 minutes, until the fettuccine is well coated and a creamy sauce forms.
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Serve immediately, sprinkled with freshly ground black pepper and additional grated cheese.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 475.6kcal
- % Daily Value *
- Total Fat 4.0g7%
- Saturated Fat 1.1g6%
- Cholesterol 93.2mg32%
- Sodium 33.4mg2%
- Total Carbohydrate 91.5g31%
- Dietary Fiber 3.2g13%
- Sugars 0.6g
- Protein 15.2g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Ingredients Needed: 1 tablespoon olive oil, 1 teaspoon salt, 1 cup butter or margarine (softened), 1 cup grated Parmesan cheese, freshly ground black pepper.
Storage: Fresh pasta can be used immediately or allowed to dry completely and stored in an airtight container for future use. Dried pasta lasts longer than fresh.
Kneading Tip: Semolina flour is tough and can be difficult to knead. Keep your hands moistened with olive oil during the process to help stretch the dough and make it more pliable. Do not give up on the kneading; it ensures a better texture.
Sauce Tip: The sauce relies on the heat of the pasta to melt the butter and cheese. Ensure the bowl is warm to prevent the butter from hardening before it can emulsify into the sauce.
