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
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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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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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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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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
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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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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Shrimp Fettuccine Alfredo ???? and here’s how to do it❗️✅ #recipe #pasta #dinner #shrimp #shorts #food