How To make Fettuccine Alfredo Ii
1 c Semolina flour
1 c All-purpose unbleached flour
2 Eggs
Olive oil 1 ds Salt
1 c Butter or margarine
- softened Grated Parmesan cheese 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. Created by: Ristorante Alfredo alla Scrofa, Rome (C) 1992 The Los Angeles Times
How To make Fettuccine Alfredo Ii's Videos
The Original Fettuccine Alfredo with No Cream
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Olive Garden restaurant in Fair Lakes, Virginia: By Famartin - Own work, CC BY-SA 4.0,
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Fettuccine Alfredo Recipe in 60 Seconds
Traditional Fettuccine Alfredo recipe.
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Fettuccine Alfredo!
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Chicken Fettuccine Alfredo
The best and easiest fettuccine alfredo you'll ever make that rivals any restaurant!
⬇️⬇️ Recipe ⬇️⬇️
PRINTABLE RECIPE:
CHICKEN FETTUCCINE ALFREDO INGREDIENTS:
2 6oz Chicken Breast, pounded evenly but not too thin
1 Tbsp of Garlic and Herb Seasoning
Sprinkle of Paprika
Salt and Pepper to taste
2 Tbsp of Butter
1 Tbsp of Olive Oil
3 Cloves of Garlic, minced
1 1/4 cups of Heavy Cream
4oz of Cream Cheese, softened at room temperature
1/2 cup of Grated Parm
8 oz of Fettuccine
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00:00 - Intro
01:19 - Prepare the Chicken
01:54 - Cook the Chicken
02:41 - Make the Sauce
04:39 - Finish Up
06:08 - Enjoy!
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Real Alfredo Only Needs 3 Ingredients
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Alfredo
1/2 lbs dried Fettuccine pasta
4.7 oz or 134 grams Parmigiano Reggiano cheese finely grated
3.3 0z or 100 grams unsalted butter
pasta water as necessary
Fettuccine Alfredo
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