LINGUINE ALFREDO RECIPE BY TASTY
Creamy, dreamy linguine! This classic dish comes together in mere minutes. While the pasta boils, whip up a silky garlic, cream, and Parmesan sauce, then toss with the pasta until well coated.
Provided by Betsy Carter
Categories Lunch
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta in a colander.
- Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook, stirring often, until aromatic, about 30 seconds.
- Add the heavy cream and simmer for 2 minutes. Add ½ teaspoon of salt, the pepper, and Parmesan and stir until the cheese has melted.
- Add the drained pasta and 1 tablespoon of reserved pasta water to the alfredo sauce and use tongs to toss until well coated, about 1 minute. If the sauce is too thick, add more pasta water, 1 tablespoon at a time.
- Remove the pan from the heat, top with parsley, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 21 grams, Fat 38 grams, Fiber 0 grams, Protein 22 grams, Sugar 3 grams
HOW TO MAKE HANDMADE PASTA RECIPE BY TASTY
Making fresh, homemade pasta dough doesn't have to be tedious! All you need is some flour, eggs, and a tiny bit of arm strength as you knead it all together - no food processor or fancy stand-mixer required. And once your noodles are ready, all it takes is 2-3 minutes of cooking before you can add your sauce, sprinkle your cheese, and open that wine.
Provided by Jody Duits
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.
- Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.
- Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.
- Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)
- Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.
- Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
- Unwrap the dough and cut into 8 equal pieces so that it's easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don't dry out.
- Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.
- Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.
- Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn't stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
- Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn't clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)
- Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
- Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.
- Enjoy!
Nutrition Facts : Calories 1401 calories, Carbohydrate 163 grams, Fat 48 grams, Fiber 6 grams, Protein 69 grams, Sugar 2 grams
LEMON ALFREDO
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.
EGGLESS PASTA
Anyone on an eggless or low-cholesterol diet will appreciate this recipe.
Provided by Webby
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 3
Steps:
- In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
- Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
- Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
- Cut pasta into desired shapes.
- Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 60.8 g, Fat 0.9 g, Fiber 3.3 g, Protein 10.6 g, SaturatedFat 0.1 g, Sodium 292.4 mg, Sugar 1.5 g
LEMON GARLIC ALFREDO SAUCE
To ensure perfect Alfredo make sure you use freshly grated cheeses. The canned stuff may seize and ruin the dish. Also, when adding cheese to any sauce (or soup) you need to make sure the temperature of the sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps) and results in a less than smooth end product. Serve over your favorite pasta.
Provided by gailanng
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Zest a lemon using a zester or a fine grater; set aside.
- Juice two lemons with a citrus reamer or juicer; set aside.
- In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
- Add fresh lemon juice and lemon zest.
- Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
- Sprinkle with black pepper and salt to taste.
BASIC PASTA DOUGH (NO EGG)
This recipe yields the equivalent of about 1-1/2 lbs of dry pasta, and can be used to make 4 dozen raviolis.
Provided by JoeyV
Categories Low Cholesterol
Time 2h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Put flour in large mixing bowl, making a well in the center.
- Add wet ingredients to well and very slowly mix together with a fork, incorporating only a little flour at a time so it mixes smoothly and evenly. Trust me, the more patient you are with this the better it will turn out.
- Continue kneading by hand for about 10 minutes, let rest for a half hour covered with a towel. Repeat a couple times until dough is smooth and silky, and just slightly sticky.
- Shape by hand or with a machine.
- Note: Boiling fresh pasta takes significantly less time than dry pasta. Depending on the shape, cook for 30 seconds to 2 minutes.
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