Fettuccine alfredo ii

 
                           FETTUCCINE ALFREDO II
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Semolina flour
    1       c            All-purpose unbleached flour
    2                    Eggs
                         Olive oil
    1       d            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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