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La Belle Cuisine
Fresh Fettuccine Alfredo
Pasta:
3 cups flour
1/2 teaspoon salt
3 eggs
1 tablespoon good-quality olive oil
2 tablespoons lukewarm water
In a medium bowl combine flour and 1/2 teaspoon salt. Make a well in
the center. Add eggs, olive oil and water; beat vigorously with a fork until
the
ingredients are well combined. Dough will be stiff. Turn out onto a
lightly floured
surface and knead until smooth and elastic – about 15
minutes. Cover the dough with a
bowl and let it rest 10 minutes.
Divide the dough into 4 parts. Keep it covered with a bowl until
ready to
use. Roll each part to paper thinness, a 12-inch square. Sprinkle lightly
with
flour. Then roll loosely around a rolling pin, as for a jelly roll. Slip
out rolling pin.
With a sharp knife, cut the dough into 1/8-inch-wide strips
for fine noodles,
1/3-inch-wide strips for wide noodles. Arrange the dough
strips on an ungreased cookie
sheet.
In a large kettle bring 4 quarts water with 1 tablespoon salt to
boiling.
Add the pasta; return to boiling. Boil, uncovered and stirring occasionally,
until just tender. This won't take long, check after 2 minutes. Drain the
pasta well and
toss with Alfredo Sauce.
Alfredo Sauce
1/2 cup butter
2/3 cup heavy cream
1 1/4 cups freshly grated good-quality
Parmesan cheese
1/4 teaspoon salt
Freshly ground pepper
Minced parsley
Heat butter and cream in a medium saucepan until the butter is
melted. Remove from heat. Add 1 cup Parmesan, salt and pepper. Stir until the
sauce is
blended and fairly smooth. Add to drained, cooked pasta and
toss well. Sprinkle with
remaining Parmesan and parsley.
Serves 6.
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Fettuccine with Spinach-Ricotta Sauce
Pink Fettuccine Alfredo
Tomato Cream Fettuccine with Spinach
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