Chef Gianluca Deiana Abis: Fettucine al Burro e Parmigiano Reggiano (Alfredo Sauce)
Fettucine al Burro e Parmigiano Reggiano
Prep. time: 45
Cook Time: 10
Difficulty: 3 out of 5
Ingredients for the dough:
1 and half Cups of flour 00 (must be Italian made)
3 eggs (Possibly Farm Raise and cage free) A pinch of sea salt
Ingredients for the Sauce:
3 oz (80gr) of Butter
1 cup of Parmiggiano Reggiano
a pinch of Nutmeg (Garnish)
Place the flour on the table and make a little hole in the middle, Vulcan Shape (a Fontana) place the eggs and the salt in the middle , and mix everything together add a little warm water, only if necessary . Once the dough is ready, Wrap it with a damp cloth and let rest in a refrigerator for 30 minutes.
Roll out the dough (not too thin ... the next to the last measure of the machine should be fine about 5mm) with the help of some flour. Then with a pasta cutter, cut the sheets of pasta about 3 to 5 mm of width and 15 to 25 cm length.
In a large Sauce Pan add abundant water and bring it to boil add salt to taste (remember the Parmigian cheese is already little salty.)
The sauce is very simple, in a sauce pan add the butter let it melt in a low heat, then add the half of the Parmigian and let it melt constantly stirring the content for a couple of minutes until the consistency is equal to a beautiful cream. Now Add the Fettuccine with little bit of a cooking water and Sauteed with the rest of the parmigian cheese , add the nutmeg and serve it hot.
The difference between tagliolini, Fettucine, Tagliatelle, or Pappardelle is on the width of the pasta, see example:
tagliolini 1-2 millimeters fettuccine 3-5 millimeters tagliatelle 4-10 mm pappardelle 2-3 centimeters.
Fettuccine (pronounced [fettutˈtʃiːnə]; literally "little ribbons" in Italian; sing. Fettuccina) is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick noodle made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with sugo d'umido (beef ragù) and ragù di pollo (chicken ragù).
Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in shops.
Spinach fettuccine is made from spinach, flour, and eggs.
Fettuccine Alfredo (Italian pronunciation: [fettutʃˌtʃiːne alˈfreːdo]) or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter.As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. In other words, it is pasta with butter and Parmesan cheese (Italian: pasta al burro e parmigiano), one of the oldest and simplest ways to prepare pasta. Alfredo Di Lelio gave it this name at his restaurants in Rome, in the early to mid 20th century.
Check more recipes from Chef Gianluca Deiana Abis