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
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
Read the article and get the recipes here:
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook:
Instagram:
Pinterest:
How To Make Easy Fettuccine Alfredo | You Can Cook That | Allrecipes.com
Real Alfredo Only Needs 3 Ingredients
#shorts #pasta #cooking #food
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
Authentic Fettuccine Alfredo Only Needs 3 Ingredients
#shorts #pasta
No, it doesn't need any cream or garlic, my friends!! This is the original recipe for Fettuccine alfredo.
1lbs Fettuccine pasta
6.5 oz parmigiano reggiano
10 tbsp unsalted water
roughly 1 1/2 cups salted pasta water
FOLLOW ME:
Instagram-
TikTok-
Facebook-
BUSINESS INQUIRY: cookingwithchefsonny@gmail.com
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.
▶Get full recipe here
Some of the products I use and recommend:
(affiliate)
Send products or info to:
MAILING ADDRESS
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Want to post me something? Need a shoutout?
Got a product to be reviewed or used on my cooking videos?
Let me know!
▶Follow me on Instagram:
▶Follow me on Facebook:
Business inquiries: joel@recipe30.com
Music by:
Fettuccine Alfredo for Two
FULL RECIPE:
Fettuccine Alfredo for Two is the easiest date night recipe around, yet it still feels luxurious and indulgent. This version has garlic in the sauce and is super customizable with add-ins. It says ‘I love you’ in the most delicious way possible.
SUBSCRIBE:
Follow us on Instagram:
Find more recipes at:
Shrimp Fettuccine Alfredo ???? and here’s how to do it❗️✅ #recipe #pasta #dinner #shrimp #shorts #food