Fettuccine Pasta Recipes

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Steps:

• Combine 3-1/2 cups flour and salt in a large bowl. Make a well in the center. Pour water into well and stir together, forming a ball., Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking to surface and hands (dough will be stiff). Shape into a rectangle; cover and let rest for 30 minutes., Divide dough into fourths. On a floured surface, roll each portion into a 16-in. x 8-in. rectangle. Dust dough with flour to prevent sticking while rolling. Cut crosswise into 1/8-in. slices. Separate noodles onto clean towels; let dry overnight (let dry in the shape the noodles will be stored in). Package dry pasta., To cook fettuccine: Fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook, uncovered, until tender, 8-10 minutes. Drain.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Steps:

• Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
• While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
• Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.

Steps:

• Pasta:.
• In Kitchenaid stand mixer bowl combine flour, eggs, 1ml salt, 1 tbsp water. Using flat beater on setting 2 combine ingredients for 30 seconds. It should be crumbly. Replace beater with dough hook. Knead for 2 minutes, add a tablespoon of water at a time to get a good consistency. Empty contents onto clean table, and hand knead until combined, let rest 20 minutes. Set up mixer with the pasta roller. Cut dough into quarters, and take one quarter and flatten it by hand. With mixer on speed 2, and roller set to the widest setting, feed dough into roller, catching on the other side. Fold and feed through again, this is kneading the dough. Repeat until dough is as wide as the roller. Once it is wide, keep feeding dough through adjusting knob tighter every time until you get to 3. Then switch the roller for the cutter attachment, and cut fettuccine, hang to dry or cook immediately. Boil in salted water, for approximately 3-5 minutes, taste to be sure, it usually will float when done.
• Sauce:.
• In a small saucepan, saute shallot and garlic in butter, until soft, add cream , salt, pepper ,garlic powder, and bacon fat. Heat together on medium heat. Add fresh parmesan. Toss in fresh pasta when it is done, and combine . Serve immediately with fresh parmesan and some fresh herb.