*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, April 26, 2024 8:20 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Pasta » Fettuccine Alfredo Ii
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Fettuccine Alfredo Ii recipe to your favorite Save to favorite   Discuss Fettuccine Alfredo Ii recipe Write a comment   Print Fettuccine Alfredo Ii recipe Print this recipe   Email Fettuccine Alfredo Ii recipe to friend Email this recipe
  Fettuccine Alfredo Ii
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 288
Ingredients:
1 cup Semolina flour
1 cup All-purpose unbleached flour
2 Eggs
Olive oil
1 dash Salt
1 cup Butter or margarine softened
Grated Parmesan cheese
Freshly ground black pepper
Instructions:
Combine flours in large bowl. Mix well. Make well in center of flour
and drop in eggs, 1 tablespoon oil and salt. Using fork, beat mixture
into flour, working up to rim gradually and incorporating wet
ingredients with flour thoroughly. If too dry, add a few drops of
water. When combined, moisten hands with oil and work dough, kneading
and folding about 10 minutes until smooth and pliable. Continue
kneading 5 minutes longer until dough is completely smooth.
(Kneading, because of toughness of semolina flour, will be difficult,
but keep going. Keep hands moistened with oil during kneading process
to help stretch dough and make it pliable.) Form into ball, cover and
let stand 10 minutes to rest. Process through pasta machine according
to manufacturer's directions or roll very thin. Cut for fettuccine
noodles. Use at once or allow to dry and store for future use.

When ready to serve, drop fettuccine in boiling salted water and cook
until fettuccine rises to surface, about 2 minutes. Quickly drain and
place in warm bowl containing half of softened butter. Top with lumps
of remaining butter and 1/3 to 1/2 cup cheese. Toss lightly, using
fork and spoon, about 2 minutes, until fettuccine is well coated and
creamy sauce is formed. Serve sprinkled with pepper and additional
grated cheese.

Created by: Ristorante Alfredo alla Scrofa, Rome

(C) 1992 The Los Angeles Times
Rate this recipe:  
Featured Recipe
» Jack & Dill Squares
Category: Breads
Hits: 184
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com