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.
TUNA AND NOODLES
I have loved this recipe since I was a child. I learned this from my mother and I hope everyone will enjoy. This is also a pretty simple recipe so it won't take long to make.
Provided by Axel of the flames
Categories Low Cholesterol
Time 8m
Yield 5 Bowls, 5 serving(s)
Number Of Ingredients 5
Steps:
- Heat water to it's boiling point.
- Once boiling, place pasta or noodle in water and boil for 6 minutes.
- Strain noodles and place back in original pot.
- Place all canned ingredients into your noodles making sure to drain the liquids from the peas, mushrooms and tuna and stir.
- Then, enjoy!
CHICKEN BACON RANCH NOODLES
Pasta BLT! You could probably use an Italian dressing mix in place of the ranch. I use Shirataki Tofu noodles to keep the dish lower-cal.
Provided by yogiclarebear
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta or prepare tofu noodles according to package directions and set aside.
- Heat the olive oil in a large non-stick skillet over medium heat. Add garlic and cook 1 minute.
- Add chicken and bacon. Cook, stirring until chicken is cooked through and no longer pink. Remove to a plate.
- Add spinach, broth, and 1 tsp ranch to skillet. Stir and cook until liquid is absorbed, and spinach is heated through, about 3-4 minutes.
- Reduce heat to medium-low. Add chicken, bacon, noodles, tomatoes, and remaining ranch seasoning to skillet, stirring and mixing until heated through.
- Toss with parmesan and serve hot.
Nutrition Facts : Calories 581.7, Fat 17.7, SaturatedFat 5.3, Cholesterol 102, Sodium 820.1, Carbohydrate 57.1, Fiber 7.7, Sugar 3, Protein 50.2
RANCH-A-DOODLE FETTUCCINE NOODLES
Sauteed chicken breasts served with fettuccine noodles in a creamy Ranch dressing sauce. An easy weeknight meal.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Cook fettuccine according to package directions; drain. Stir in Ranch and mustard; set aside. Pour fettuccine into greased baking dish.
- Saute chicken in butter in large skillet. Transfer cooked chicken to the bed of fettuccine. Bake for 10 minutes or until crust appears golden brown.
Nutrition Facts : Calories 1128.8 calories, Carbohydrate 71.5 g, Cholesterol 224.9 mg, Fat 61.3 g, Fiber 4.5 g, Protein 68.4 g, SaturatedFat 22 g, Sodium 1046.9 mg, Sugar 3.4 g
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