HOMEMADE FETTUCCINE
This homemade fettuccine recipe will give you a real taste of Italy. No pasta maker required! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 1-1/4 pounds.
Number Of Ingredients 3
Steps:
- Combine 3-1/2 cups flour and salt in a large bowl. Make a well in the center. Pour water into well and stir together, forming a ball., Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking to surface and hands (dough will be stiff). Shape into a rectangle; cover and let rest for 30 minutes., Divide dough into fourths. On a floured surface, roll each portion into a 16-in. x 8-in. rectangle. Dust dough with flour to prevent sticking while rolling. Cut crosswise into 1/8-in. slices. Separate noodles onto clean towels; let dry overnight (let dry in the shape the noodles will be stored in). Package dry pasta., To cook fettuccine: Fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook, uncovered, until tender, 8-10 minutes. Drain.
Nutrition Facts : Calories 210 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
FETTUCCINE
Steps:
- Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow.
- Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes.
- Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough.
- Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use.
FETTUCCINE WITH HOMEMADE ALFREDO SAUCE
Ditch the store-bought sauce and make our Fettuccine with Homemade Alfredo Sauce tonight! This homemade alfredo recipe only takes 5 minutes to prepare.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package.
- Drain pasta; return to pan. Add butter; toss until butter is completely melted. Add half-and-half and cheese; mix lightly.
- Sprinkle with nutmeg and pepper.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 220 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 3 g, Protein 11 g
A FAREWELL TO BASIL FETTUCCINE
I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!
Provided by GYPSY-WITCH
Categories World Cuisine Recipes European Italian
Yield 2
Number Of Ingredients 6
Steps:
- Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
- Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
- Allow pasta to dry for one hour prior to cooking.
- Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 79.6 g, Cholesterol 93 mg, Fat 6 g, Fiber 3 g, Protein 14.3 g, SaturatedFat 1.3 g, Sodium 38.2 mg, Sugar 0.5 g
HOMEMADE PASTA
I saw this on a cooking show on TV and it's now my favourite recipe for making noodles. The food processor does all the hard work of kneading the dough for you. I usually dry my strips from the pasta machine a little before cutting them into noodles. They seem to separate better that way. I then put meal size quantities in zip lock bags and freeze This saves hanging them up to dry.
Provided by Bob Ross
Categories Healthy
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Add all ingredients to a food processor.
- Process until mixture starts to form a ball. You should knead the dough for at about ten minutes until it bouncers back when pressed down with your finger.
- You may want to start with a little less water depending on the size of your eggs and moistness of your flour.
- Wrap ball in plastic wrap and let rest for about an hour.
- Then make your pasta using your pasta machine or rolling out. Enjoy -- .
HOMEMADE PASTA (FETTUCCINE)
For this recipe I usually need to double it for my family of six. I also use half Durham flour and half white flour instead. It seems to keep the noodles from getting mushy when cooked.
Provided by Elcowgirl
Categories Spaghetti
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Sift the flour and salt into a large bowl; make well in center of flour; add eggs, oil and water. Work liquids into flour with fingers to make a soft dough.
- Knead dough 10 minutes or until dough is soft and smooth. Cover with a DAMP towel and let dough rest at least 15-20 minutes.
- Cut dough into 4 quarters; roll each quarter to a very thin rectangle. Fold each rolled out dough into quarters lengthwise.
- Slice dough across 1/4 inch wide strips.
- Unwind strips and allow to dry on clean dry towels for 1 hour or longer.
Nutrition Facts : Calories 792.8, Fat 9.3, SaturatedFat 2.6, Cholesterol 317.2, Sodium 690.7, Carbohydrate 143.7, Fiber 5.1, Sugar 1.1, Protein 28.8
HOMEMADE PASTA
Guess what? You don't need a pasta machine or fancy pasta attachment for your mixer to make homemade pasta. I like to use whole eggs in my pasta dough because it makes it easier to work with and yields a more tender noodle.
Provided by Kardea Brown
Categories main-dish
Time 2h40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
- Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
- Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn't be able to see through it.)
- Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
- Separate the noodles into "nests" and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.
FRESH SEMOLINA FETTUCINE
Provided by Kay Chun
Categories Pasta Maker Father's Day Dinner Potluck Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Make dough:
- Stir together semolina and water in a large bowl until a slightly crumbly dough forms, then knead on a work surface (not floured) until smooth and elastic, 7 to 9 minutes (dough will start out dry; do not add water). Dust bottom of bowl with semolina, place dough on top, and let rest, covered with plastic wrap, 30 minutes.
- Roll out dough:
- Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover with plastic wrap. Set rollers of pasta machine on widest setting. Lightly dust rollers with all-purpose flour and feed 1 piece of dough through rollers. (Keep remaining dough covered.) Fold rectangle into thirds and feed it, open end first, through rollers 4 or 5 times, folding in thirds each time and feeding open end through. Lightly dust rollers and your hands with flour if necessary to prevent sticking.
- Turn dial to next (narrower) setting and feed dough through rollers twice at same setting without folding. Turn dial to next (narrower) setting and repeat. Dough should now be about 1/16 inch thick (about 14 inches long and 3 1/2 inches wide). Lay on a semolina-dusted baking sheet. Dust pasta with semolina. Roll out remaining dough in same manner (do not stack pasta sheets).
- Cut pasta:
- Attach fettuccine blades (to cut 1/4-inch-wide strips) to pasta machine. Feed one end of driest pasta sheet (the first one you rolled out) into cutters, holding other end straight up, then catch strips from underneath machine before sheet goes completely through rollers and gently lay across a semolina-dusted baking sheet. Cut remaining pasta sheets in same manner. Let cut pasta dry slightly, at least 5 minutes, before cooking.
More about "homemade fettuccine food"
HOMEMADE FETTUCCINE PASTA RECIPE - JOE'S HEALTHY MEALS
From joeshealthymeals.com
5/5 (1)Total Time 1 hr 15 minsCategory PastaCalories 188 per serving
- Place all the ingredients into the processor bowl using the standard cutting blade and pulse 6 to 8 times to totally combine the ingredients. Remove the dough from the bowl and knead for 2 or 3 minutes adding extra flour if the dough sticks to your hands or the surface. Work into a ball then tightly cover with plastic wrap. Let rest for at least 30 minutes or you can also store it in the refrigerator up to 24 hours.
- Separate the dough ball into 4 to 6 pieces. Affix the roller to your stand mixer or the manual roller to a tabletop. Starting with the largest thickness setting, flatten one of the pieces of dough with your hands and put it through the roller. Fold the dough strip in two and roll again. Add more flour if necessary to keep it from sticking. Do this several times to make the dough smooth and pliable.
- Place the flour in a pile on a large working space. Use your fingers to make a well large enough to hold the eggs, (like a volcano). Crack the eggs into a small bowl then pour this into the well and add the salt and olive oil. Use a fork to lightly beat the eggs and then start to slowly work the flour into the egg mixture. Continue outward until most of the flour has been incorporated then use your hands or a bench scraper to fold the remainder into the eggs. This will probably stick to your fingers, just add flour a little at a time until the dough is no longer sticky and you can knead it. Knead for 8 to 10 minutes to make it pliable. Make a ball of dough and tightly wrap with plastic wrap. Let rest for 30 minutes or more.
- Separate the dough ball into 4 pieces. Lightly flour a large working surface and use a rolling pin to roll the dough into a rectangular shape. Dust with more flour as needed to keep the dough from sticking to the surface and the rolling pin. Continue to roll until the dough is about 22" by 10". That should make the dough pretty thin. Continue to roll the other 3 pieces of dough.
HOMEMADE FETTUCCINE - SAVORING ITALY
From savoringitaly.com
Reviews 21Estimated Reading Time 3 mins
HOW TO MAKE HOMEMADE PASTA FROM SCRATCH FOR FRESH …
From epicurious.com
HOW TO MAKE HOMEMADE FETTUCCINE (BY HAND OR MACHINE)
From foodworthfeed.com
HOMEMADE FETTUCCINE ALFREDO | READER'S DIGEST CANADA
From readersdigest.ca
HOW TO MAKE HOMEMADE FETTUCCINE PASTA WITH CHEF …
From masterclass.com
FETTUCCINE ALFREDO | RICARDO
From ricardocuisine.com
FETTUCCINI RECIPES | ALLRECIPES
From allrecipes.com
2 INGREDIENT HOMEMADE PASTA RECIPE (WITHOUT A …
From biggerbolderbaking.com
EASY FETTUCCINE ALFREDO RECIPE - HOW TO MAKE …
From delish.com
10 BEST PASTA FETTUCCINE SAUCES RECIPES | YUMMLY
From yummly.com
HOMEMADE FETTUCCINE PASTA WITH RECIPE FOR ALFREDO …
From billyparisi.com
FRESH FETTUCCINE: HOW TO MAKE AND ENJOY THEM - LA CUCINA ITALIANA
From lacucinaitaliana.com
[HOMEMADE] FETTUCCINE! : FOOD
From reddit.com
HOW TO MAKE FETTUCCINE ALFREDO AT HOME - THEFOODXP
From thefoodxp.com
HOMEMADE FETTUCCINE PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
BEST MISSY ROBBINS' FETTUCCINE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
HOMEMADE CHICKEN FETTUCCINE ALFREDO - THE FOOD CHARLATAN
From thefoodcharlatan.com
22 FABULOUS FETTUCCINE RECIPES | TASTE OF HOME
I TRIED TASTE OF HOME'S FETTUCCINE ALFREDO RECIPE | KITCHN
From thekitchn.com
HOMEMADE PASTA - GIMME SOME OVEN
From gimmesomeoven.com
HOMEMADE PASTA - JO COOKS
From jocooks.com
HOW TO SEASON GROUND BEEF FOR PASTA - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
HOMEMADE FETTUCCINE WITH LEMON CREAM SAUCE - CANADIAN LIVING
From canadianliving.com
HOMEMADE - FETTUCCINE CALORIES, CARBS & NUTRITION FACTS
From androidconfig.myfitnesspal.com
CHICKEN AND BROCCOLI FETTUCCINE ALFREDO WITH HOMEMADE ... - FOOD …
From foodnetwork.ca
HOMEMADE FETTUCCINE | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
HEALTHY FETTUCCINI RECIPES | EATINGWELL
From eatingwell.com
[HOMEMADE] FETTUCCINE ALFREDO : FOOD
From reddit.com
HOMEMADE FETTUCCINE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE FETTUCCINE — WANDERINGS IN MY KITCHEN
From wanderingsinmykitchen.com
FETTUCCINE RECIPES - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE PASTA: 5 WAYS TO ADD COLOR AND FLAVOR | KITCHN
From thekitchn.com
HOMEMADE FETTUCCINE ALFREDO RECIPE | SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
HOMEMADE CHICKEN FETTUCCINE ALFREDO - JOE'S HEALTHY MEALS
From joeshealthymeals.com
MAKING TASTY CREAMY CHICKEN PASTA || RECIPE BY VSH FOOD
From youtube.com
FETTUCCINE RECIPES - BBC FOOD
From bbc.co.uk
FETTUCCINE ALFREDO - MAMA LOVES FOOD
From mamalovesfood.com
HOMEMADE PASTA RECIPE (FETTUCCINE, LINGUINI, SPAGHETTI)
From sipbitego.com
HOMEMADE FETTUCCINE WITH SAUSAGE RECIPE : SBS FOOD
From sbs.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love