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
Making The Perfect Fettuccine Alfredo (3 Ways)
Fettuccine Alfredo is obviously better when it’s homemade. But... is there a best of all-time version? Turns out... there are multiple versions.
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Authentic Fettuccine Alfredo only 3 ingredients
The authentic fettuccine Alfredo made without cream. Simple recipe made with only three ingredients. Cheese, butter and the pasta. The secret is good quality butter and cheese. I used freshly made fettuccine (see my recipe), but you can of course buy that if you’re short on time. Also buy the real deal Parmigiano Reggiano cheese for the ultimate flavour. Look for the best butter you can afford, grass fed dairy cow is the best. This fettuccine alfredo is smooth, silky and rich, making this pasta dish incredible. Fettuccine Alfredo is an Italian dish invented by Alfredo Di Lelio in Rome 1908 in a restaurant runned by his Mother Angelina which was not long after demolished for the construction of the Galleria Colonna. Alfredo later opened up the restaurant named Alfredo in 1914 in central Rome. Traditionally there is no cream, chicken or anything else in Alfredo’s recipe, it’s the cheese that thickens the sauce made from the butter and pasta water.
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How To Make Easy Fettuccine Alfredo | You Can Cook That | Allrecipes.com
Making rich, creamy, cheesy Alfredo sauce is so easy, you just might skip the jarred stuff in favor of homemade from now on. Once you learn how to make a basic Alfredo sauce, you can use it in endless ways by adding your favorite ingredients to create restaurant-worthy dishes like Chicken Alfredo. Read on to learn how to make Alfredo sauce and get recipes to try.
#Alfredo #FettuccineAlfredo #Chicken #Pasta #YouCanCookThat #Allrecipes
00:00 Introduction
01:03 Cooking the pasta
01:20 Alfredo sauce
02:13 Reserve 1/2 cup pasta water
02:33 Finishing up the alfredo sauce
03:20 Add in the pasta noodles
03:45 Plating fettuccini alfredo
04:02 Alternative Recipe: Chicken Fettuccini Alfredo
04:21 Taste test
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How To Make Easy Fettuccine Alfredo | You Can Cook That | Allrecipes.com
Easy Fettuccine Alfredo Recipe!
Easy and Creamy Fettuccine Alfredo ! Authentic Fettuccine Alfredo Recipe
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Easy Alfredo Pasta Recipe:
- 200g egg pasta ( 7 ounces )
- 600g water ( 2 1/2 cups)
- 1/2 tsp salt
- 60g parmigiano ( About 1/2 cup)
- 30g of butter (2 tbsp)
I wanted to share with you the original authentic recipe, but feel free to add some finely crushed garlic, or any other spices you like!
Makes 2 large portions ( or 3 smaller ones)
Full Written recipe here with more tips :
Enjoy!
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Copyright © 2022 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder
How to make Easy Olive Garden style Alfredo Sauce Recipe
Simple quick recipe for an Olive Garden style Alfrado Sauce Recipe. You can make this in probably 15 minutes if you're quick! It could be made almost as quick as the pasta can cook! Now that's easy. Another cooking with Steve in the continuing series of recipes.
2 Cups Whipping Cream
1/2 Cup butter
2 Cloves Garlic minced
Salt and Pepper to taste
1/2 cup Grated Parmesan
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FETTUCCINE ALFREDO UPGRADE (Creamy 2-Ingredient Alfredo)
Get Surfshark VPN at - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Fettuccine alfredo is one of the most beloved Italian American pastas, but the heavy, gluey version that many of us have come to know can be so much better. Today I'll show you a luxurious upgraded 2-ingredient alfredo (specifically pappardelle alfredo) that's just as craveable as the gluey gut-bomb you've come to know and love.
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6.75qt LE CREUSET DUTCH OVEN:
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RECIPE (makes 4 portions of pasta dough. Note: sauce recipe below is only for 2 portions)
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FRESH PASTA (Or if using dried, I recommend a dried bronze die cut pasta)
▪280g or 2 1/4cAP flour
▪2 large eggs + 4 yolks
▪25-30g or 1 3/4Tbsp water
Thanks to @SipandFeast for the idea to use pappardelle for this recipe.
Create a well with the flour. Combine whites, yolks, and water and stir to combine. Dump into the flour well. Use a fork to slowly incorporate a small amount of flour in with the egg/water mixture. The idea is to not break the well…but i always do so don’t worry about it if the dam breaks. Just work it by hand for about 8-15 min or until dough becomes glossy and smooth. Add a little water along the way if needed to achieve texture shown in video.
Wrap dough, refrigerate, and allow to rest and hydrate for about 20min.
Cut dough into 2 even pieces. Wrap 1 piece in a damp paper towel while you work with piece 1. See video @2:40 for instructions on how to roll and cut pasta.
Boil pasta for about 3.5 min or until al dente in well salted water. Toss to be sure it doesn’t stick together.
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SAUCE (recipe below makes 2 portions. Double amounts shown is using 4 portions of pasta)
▪125-175g or ½-3/4c + pasta water
▪75g or 5-6Tbsp nice tasting unsalted butter (i’m using kerrygold)
▪75g or 1/2c grated parmesan (good quality, be sure the only ingredient is parmesan)
Heat saute pan over low heat. Once pasta is cooked, transfer from water into saute pan (along with any pasta water that comes with it). Add in 125g/1/2c pasta water. Toss. Add 75g/5Tbsp butter. Swirl to emulsified. Add in most of the 75g/1/2c of grated parm. Stir to combine. Remove from heat. If needed, add another 1/4c pasta water, stir. Add the rest of the parm and another pad of butter. What you’re doing here is trying to achieve a nice creamy, opaque sauce that’s not too thin, not too thick. That will require some adjusting depending on what you’re working with.
To serve, top with additional grated parm and fresh cracked black pepper.
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CHAPTERS
0:00 Intro
:20 Mixing fresh pasta
2:26: Rolling, cutting, & boiling the pasta
6:36 Setting up to make alfredo pan sauce
6:52 Surfing the web with Surfshark
8:03 Making the sauce and plating up
10:47 Let's eat this thing
#alfredo #fettuccenialfredo #alfredosauce
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