HOMEMADE FETTUCCINE
This homemade fettuccine recipe will give you a real taste of Italy. No pasta maker required! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 1-1/4 pounds.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 210 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
FETTUCCINE
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.
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
TO DIE FOR FETTUCCINE ALFREDO
This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!
Provided by ERINMARIE
Categories Main Dish Recipes Pasta
Time 30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g
HOMEMADE PASTA IN A FOOD PROCESSOR
While it may only take four everyday ingredients, the idea of making fresh pasta dough like this can intimidate even experienced cooks. Here's a way to make it not only easier but faster too.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 4
Steps:
- Place flour and salt in the bowl of a food processor fitted with the metal blade and pulse to combine.
- With the machine running, add eggs one at a time and blend after each addition. Add olive oil and process until dough looks like a coarse meal that comes together when pressed into a ball, about 10 seconds. Do not over-process. If the dough seems excessively sticky, add a little more flour, 1 tablespoon at a time, processing just until incorporated.
- Lightly dust work surface and hands with flour. Turn dough out of food processor and knead until elastic and smooth, and no longer sticky, 5 to 10 minutes.
- Shape dough into a disk and cover with plastic wrap or an overturned bowl. Let rest for at least 1 hour at room temperature (or up to 1 day in refrigerator) before rolling. If the dough has been refrigerated, let stand at room temperature for about an hour before rolling and shaping.
- Cut the dough into 6 to 8 pieces. Flatten it into small rectangles to fit through a pasta machine.
- Keeping the dough lightly floured, roll the pieces through a pasta machine set at its widest opening. Keep rolling pasta through machine as progressively narrower settings, forming strips.
- Lay pasta strips on a lightly floured surface and keep covered with towels. One at a time, fold strips into a flat roll and slice crosswise into ribbons. Unfurl ribbons and transfer to a floured baking sheet. Slice lengthwise into long ribbons, about 1 1/2 inches wide, using a sharp knife or pizza cutter.
- Cook pasta in boiling salted water for 2 to 4 minutes, until al dente. Drain and serve immediately.
HOMEMADE PASTA
I saw this on a cooking show on TV and it's now my favourite recipe for making noodles. The food processor does all the hard work of kneading the dough for you. I usually dry my strips from the pasta machine a little before cutting them into noodles. They seem to separate better that way. I then put meal size quantities in zip lock bags and freeze This saves hanging them up to dry.
Provided by Bob Ross
Categories Healthy
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add all ingredients to a food processor.
- Process until mixture starts to form a ball. You should knead the dough for at about ten minutes until it bouncers back when pressed down with your finger.
- You may want to start with a little less water depending on the size of your eggs and moistness of your flour.
- Wrap ball in plastic wrap and let rest for about an hour.
- Then make your pasta using your pasta machine or rolling out. Enjoy -- .
HOMEMADE PASTA (FETTUCCINE)
For this recipe I usually need to double it for my family of six. I also use half Durham flour and half white flour instead. It seems to keep the noodles from getting mushy when cooked.
Provided by Elcowgirl
Categories Spaghetti
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Sift the flour and salt into a large bowl; make well in center of flour; add eggs, oil and water. Work liquids into flour with fingers to make a soft dough.
- Knead dough 10 minutes or until dough is soft and smooth. Cover with a DAMP towel and let dough rest at least 15-20 minutes.
- Cut dough into 4 quarters; roll each quarter to a very thin rectangle. Fold each rolled out dough into quarters lengthwise.
- Slice dough across 1/4 inch wide strips.
- Unwind strips and allow to dry on clean dry towels for 1 hour or longer.
Nutrition Facts : Calories 792.8, Fat 9.3, SaturatedFat 2.6, Cholesterol 317.2, Sodium 690.7, Carbohydrate 143.7, Fiber 5.1, Sugar 1.1, Protein 28.8
FETTUCCINE ALFREDO
Hankering for a comforting bowl of pasta in creamy sauce? This sumptuous Italian dish is for you. It takes just 25 minutes so it's an easy midweek meal
Provided by Orlando Murrin
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
- Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don't add any salt at this stage).
- Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
- Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.
Nutrition Facts : Calories 898 calories, Fat 67 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
More about "homemade fettuccine recipes"
HOW TO MAKE HOMEMADE FETTUCCINE PASTA WITH CHEF …
From masterclass.com
2.8/5 (16)Category DinnerCuisine Italian
- Make [Chef Thomas Keller’s spaghetti pasta dough](https://www.masterclass.com/articles/how-to-make-spaghetti-pasta-dough-with-thomas-keller). Put dough into a sealable plastic storage bag and refrigerate at least 4–5 hours so that the gluten has time to relax before rolling out the pasta. The dough can also be made a day ahead.
- To make fettuccine, roll the pasta dough into 1 millimeter-thick sheets (it should be translucent when held to a light). Cut your pasta sheet to the desired length of noodles.
- Hang the sheets on the pasta rack and allow it to dry just until the surface forms a light skin and is no longer tacky.
- Place the pasta sheet on a lightly floured surface and very lightly dust the sheet of pasta with flour. Roll out the pasta sheet, press down lightly to flatten, and slice into ribbons of the desired width, approximately ¼ inch for fettuccine.
HOMEMADE FETTUCCINE PASTA RECIPE - JOE'S HEALTHY MEALS
From joeshealthymeals.com
5/5 (1)Total Time 1 hr 15 minsCategory PastaCalories 188 per serving
- Place all the ingredients into the processor bowl using the standard cutting blade and pulse 6 to 8 times to totally combine the ingredients. Remove the dough from the bowl and knead for 2 or 3 minutes adding extra flour if the dough sticks to your hands or the surface. Work into a ball then tightly cover with plastic wrap. Let rest for at least 30 minutes or you can also store it in the refrigerator up to 24 hours.
- Separate the dough ball into 4 to 6 pieces. Affix the roller to your stand mixer or the manual roller to a tabletop. Starting with the largest thickness setting, flatten one of the pieces of dough with your hands and put it through the roller. Fold the dough strip in two and roll again. Add more flour if necessary to keep it from sticking. Do this several times to make the dough smooth and pliable.
- Place the flour in a pile on a large working space. Use your fingers to make a well large enough to hold the eggs, (like a volcano). Crack the eggs into a small bowl then pour this into the well and add the salt and olive oil. Use a fork to lightly beat the eggs and then start to slowly work the flour into the egg mixture. Continue outward until most of the flour has been incorporated then use your hands or a bench scraper to fold the remainder into the eggs. This will probably stick to your fingers, just add flour a little at a time until the dough is no longer sticky and you can knead it. Knead for 8 to 10 minutes to make it pliable. Make a ball of dough and tightly wrap with plastic wrap. Let rest for 30 minutes or more.
- Separate the dough ball into 4 pieces. Lightly flour a large working surface and use a rolling pin to roll the dough into a rectangular shape. Dust with more flour as needed to keep the dough from sticking to the surface and the rolling pin. Continue to roll until the dough is about 22" by 10". That should make the dough pretty thin. Continue to roll the other 3 pieces of dough.
FETTUCCINE ALFREDO RECIPE | BON APPéTIT
From bonappetit.com
HOMEMADE FETTUCCINE — WANDERINGS IN MY KITCHEN
From wanderingsinmykitchen.com
HOW TO MAKE HOMEMADE FETTUCCINE (BY HAND OR MACHINE)
From foodworthfeed.com
HOW TO MAKE FRESH PASTA DOUGH IN THE FOOD PROCESSOR
From thekitchn.com
FETTUCCINI RECIPES | ALLRECIPES
From allrecipes.com
HOMEMADE FETTUCCINE PASTA WITH RECIPE FOR ALFREDO …
From billyparisi.com
HOW TO MAKE HOMEMADE PASTA FROM SCRATCH FOR FRESH …
From epicurious.com
EASY FETTUCCINE ALFREDO RECIPE - HOW TO MAKE …
From delish.com
HOMEMADE FETTUCCINE - SAVORING ITALY
From savoringitaly.com
HOMEMADE FETTUCCINE ALFREDO : FOODPORN
From reddit.com
FETTUCCINE ALFREDO – MODERN HONEY
From modernhoney.com
HOW TO MAKE PERFECT HOMEMADE PASTA | HOW TO FEED A LOON
From howtofeedaloon.com
[HOMEMADE] FETTUCCINE! : FOOD
From reddit.com
FETTUCCINE ALFREDO - MAMA LOVES FOOD
From mamalovesfood.com
EASY FETTUCCINE ALFREDO - MADE IN 15 MINUTES (+VIDEO) | LIL' LUNA
From lilluna.com
FRESH FETTUCCINE: HOW TO MAKE AND ENJOY THEM - LA CUCINA ITALIANA
From lacucinaitaliana.com
HOMEMADE FETTUCCINE WITH LEMON CREAM SAUCE - CANADIAN LIVING
From canadianliving.com
HOMEMADE PASTA - GIMME SOME OVEN
From gimmesomeoven.com
HOMEMADE FETTUCCINE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MARTHA STEWART’S PASTA RECIPE HAS THE MOST UNIQUE INGREDIENTS ...
From sheknows.com
HOMEMADE FETTUCCINE ALFREDO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE PASTA - DAMN DELICIOUS
From damndelicious.net
HOMEMADE PASTA RECIPE (FETTUCCINE, LINGUINI, SPAGHETTI)
From sipbitego.com
CHICKEN AND BROCCOLI FETTUCCINE ALFREDO WITH HOMEMADE ... - FOOD …
From foodnetwork.ca
HOW TO MAKE FETTUCCINE ALFREDO AT HOME - THEFOODXP
From thefoodxp.com
HOMEMADE FETTUCCINE | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
HOMEMADE FETTUCCINE ALFREDO RECIPE | SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
HOMEMADE FETTUCCINE PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
BEST FETTUCCINE ALFREDO RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
FETTUCCINE ALFREDO - COOK WITH KUSHI
From cookwithkushi.com
[HOMEMADE] FETTUCCINE ALFREDO : FOOD
From reddit.com
HOMEMADE FETTUCCINE ALFREDO | READER'S DIGEST CANADA
From readersdigest.ca
HOMEMADE CHICKEN FETTUCCINE ALFREDO - THE FOOD CHARLATAN
From thefoodcharlatan.com
22 FABULOUS FETTUCCINE RECIPES | TASTE OF HOME
FETTUCCINE RECIPES - BBC FOOD
From bbc.co.uk
LEARN TO COOK: HOW TO MAKE FRESH PASTA (HOMEMADE FETTUCCINE)
From youtube.com
You'll also love