Fettucchini Noodles Alfredo - Rome 1960
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Categories: Italian - Noodles - Boiled
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Salt | 2 1/2 tsp | Separated as 2 tsp and 1/2 tsp |
| Egss | 2 | Well beaten |
| Flour | 1 1/2 cups | sifted - have additional on hand |
| Boiling Water | 2 quarts | |
| Parmesan | 3/4 cups | Freshly Grated |
| Butter | 1/2 cup | Melted |
Method
- Beat eggs well
- Add 1/2 tsp Salt to eggs
- Gradually stir flour into eggs to make a stiff dough
- Knead until dough is stiff and elastic adding more flour if neeeded
- Cover with towel and let rest 15 minutes
- Cut dough into 2 parts
- Roll out each part on a floured surface as thinly as possible
- Sprinkle sheets with a little flour
- Let pasta sheets dry an hour or until deep gold
- Cut into strips 8 inches or more in length and 1/8 inch in width
- Pre-heat serving platter
- Drop into boiling salted water and cook 6 to 8 minutes. Noodles should be tender but firm, not soft
- Drain noodles well
- Place onto hot serving platter
- Melt butter and add to noodles
- Add cheese to noodles
- Serve immediately with additional grated Parmesan on the side
Notes
- Makes 4-6 servings