Fettuccineverde Recipes

Steps:

• Cook noodles according to package directions; drain well.
• In a wide frying pan over medium-high heat, melt butter; add onions and garlic and cook, stirring, for 2 minutes; add cream and cook until bubbling.
• Add hot noodles to pan; using 2 forks, stir gently; add 1/2 cup of the cheese and stir until noodles are evenly coated; add 1/2 cup of the remaining cheese and stir again; add nutmeg and season to taste with salt and pepper; then stir again.
• Serve immediately; pass remaining cheese at the table.

Steps:

• Cook fettucine according to package directions; drain, keep warm.
• While pasta is cooking, melt the butter in a large skillet over medium high heat. Add the green onions and garlic. Cook, stirring occasionally for 2 minutes. Add the whipping cream and boil rapidly until slightly thickened.
• Add the hot pasta to the cream mixture, toss lightly. Add 1/2 cup of the cheese and mix until the noodles are evenly coated. Add another 1/2 cup of the parmesan and salt and pepper to taste; toss again. Sprinkle with remaining cheese atop and sprinkle with nutmeg just prior to serving.

Steps:

• Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow.
• Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes.
• Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough.
• Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use.

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:

• Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!

Steps:

• Set a large pot of water on the stove to boil, and cook the fettuccine according to the directions on the box.
• In the meantime, heat the oil in a large skillet over a medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 5 minutes more, stirring occasionally. Add the garlic, ground beef, and thyme and cook until the meat is browned, breaking it up into small pieces as it cooks, about 5 minutes.
• Stir in the tomatoes and broth and cook for 5 minutes, or until sauce is thickened. Stir in the milk and cook for 1 minute more. Season with salt and pepper.
• When the pasta is done, drain it, put it back in the pasta pot, add the sauce and stir the sauce and pasta together. Put into serving bowls and top with Parmesan cheese.

Steps:

• Fill a large pot with lightly salted and oiled water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
• Pour cream into a skillet and bring to a boil; reduce heat to low. Add butter to cream and stir until butter is melted. Add Parmesan cheese to cream mixture and bring to a simmer until sauce is reduced and thickened, 5 to 10 minutes.
• Mix peaches into sauce and cook until peaches are warmed, 2 to 3 minutes. Pour peach sauce over pasta and toss.

Steps:

• Place fettuccine in large mixing bowl. Add mozzarella, melted butter, 3/4 cup cream, salt and pepper and 1/2 cup parmesan cheese. Toss until well combined. Pour into buttered baking casserole dish. Top with remaining cream and parmesan cheese. Dot with butter. Bake at 350 degrees for 40 minutes or until thoroughly heated thru.

Steps:

• Cook beef and drain.
• Add water and bring to a boil.
• Stir in the noodle mix, tomato sauce and chili powder.
• Return to a boil.
• Reduce heat and simmer, uncovered, for 7 minutes or until thickened.
• Stir in corn and 2/3 cup cheese and heat through.
• Sprinkle with remaining cheese.

Steps:

• Put water for pasta on to boil.
• Melt butter in a large saucepan.
• Sautee garlic and onions until soft.
• Add cream, salt, pepper and nutmeg.
• Leave it sit on low-medium heat. Stir only when bubbles appear and then let it sit again. Don't let it boil! It just needs to thicken slighly.
• By now the water should be boiling, so cook the pasta according to the package.
• When the pasta is cooked and drained, turn off the heat under the sauce.
• Add the pasta to the sauce or the sauce to the pasta, whichever container is suitable to toss everything together.
• Add the parmesean, one tablespoon at a time and toss.
• If you wanted, now you could add cooked chicken or salmon and toss either into it also.