Fettuccine means “small ribbons” in Italian, referring to the long, flat, ribbon-like shape of this thick Italian pasta. Due to its thickness, fettuccine is typically served with heavy meat- or cream-based sauces. This preparation of fettuccine Alfredo, perhaps the most commonly-enjoyed Italian meal in the United States, has its roots in the Italian-American community of New York. Heavy white cream and Parmesan Alfredo sauce was invented by Alfredo di Lelio in 1914 just prior to his departure for America. According to legend, he invented the sauce to tempt his wife, who was pregnant and disinterested in food. When di Lelio began serving the sauce in Italy, he made it with butter and Parmesan; in the United States, however, a heavier cream-based sauce is preferred.
Recipe Servings: 6
+ 30 minutes resting
Ingredients
Fettuccine:
- 1 lb all-purpose flour, sifted, plus extra for dusting
- 5 medium or large eggs, or 4 extra-large or jumbo
Sauce:
- 1 cup butter
- ¾ pt heavy cream
- Salt, to taste
- Ground black pepper, to taste
- Dash of garlic salt
- ¾ cup grated Romano cheese
- ½ cup grated Parmesan cheese
Directions
- Place the pasta ingredients in the bowl of a food processor fitted with the steel blade. Blend at high speed until crumbs form. Continue to process until the dough forms a ball. Do not over-process.
- Turn the dough out (it may still be slightly crumbly) onto a wooden board and, working with the hands, form it into a loaf.
- On a stable work surface, vigorously knead for 15–20 minutes. Wrap the kneaded loaf in aluminum foil and let rest for 30 minutes.
- Roll the dough to a thin sheet; then cut into ¼-inch-wide strips.
- In a large pot, bring about 6 quarts of salted water to a boil. Add the fresh pasta and cook for 1–3 minutes, until just done. Strain, reserving a cup of the cooking water.
- In a large saucepan, melt the butter into the cream over low heat. Season with salt, pepper, and garlic salt to taste. Raise the heat to medium, add the cheese and the reserved pasta water, and stir to combine.
- When the sauce is melted and thick, add the pasta and toss to coat. Serve immediately.
For Fettuccine:
For Sauce:
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