Recipe for Fettuccine Alfredo Ii


1 cup semolina flour
1 cup all-purpose unbleached flour
2 eggs
1 olive oil
1 dash salt
1 cup butter or margarine softened
1 grated parmesan cheese
1 freshly ground black pepper


Combine flours in large bowl. Mix well. Make well in center of flour and drop in eggs, 1 tablespoon oil and salt. Using fork, beat mixture into flour, working up to rim gradually and incorporating wet ingredients with flour thoroughly. If too dry, add a few drops of water. When combined, moisten hands with oil and work dough, kneading and folding about 10 minutes until smooth and pliable. Continue kneading 5 minutes longer until dough is completely smooth. (Kneading, because of toughness of semolina flour, will be difficult, but keep going. Keep hands moistened with oil during kneading process to help stretch dough and make it pliable.) Form into ball, cover and let stand 10 minutes to rest. Process through pasta machine according to manufacturer's directions or roll very thin. Cut for fettuccine noodles. Use at once or allow to dry and store for future use.

When ready to serve, drop fettuccine in boiling salted water and cook until fettuccine rises to surface, about 2 minutes. Quickly drain and place in warm bowl containing half of softened butter. Top with lumps of remaining butter and 1/3 to 1/2 cup cheese. Toss lightly, using fork and spoon, about 2 minutes, until fettuccine is well coated and creamy sauce is formed. Serve sprinkled with pepper and additional grated cheese.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here