Recipes Using 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.

Steps:

• Cook the pasta al dente according to package directions, then drain in a colander.
• Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
• In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
• Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
• Good source of: Folate, Copper, Magnesium, Calcium

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
• Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
• Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

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.

Steps:

• Cook noodles as directed on package.
• While noodles are cooking, heat butter over water, until melted.
• Stir in cream, 3/4 cup parmesan cheese and salt.
• Heat, stirring occasionally, until smooth.
• Drain the noodles.
• Toss with cream mixture until evenly coated.
• Serve with parmesan cheese and pepper.

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.