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Name: Fettuccine Alfredo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ds Salt; 1 c Semolina flour; Black Pepper freshly ground; olive oil; 1 c All-purpose unbleached flour; 2 Eggs; Grated Parmesan cheese; 1 c Butter or margarine

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INGREDIENTS

1 ds Salt
1 c Semolina flour
Black Pepper ; freshly ground
olive oil
1 c All-purpose unbleached flour
2 Eggs
Grated Parmesan cheese
1 c Butter or margarine

Servings

INSTRUCTIONS

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 manufacturers 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

NOTES

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Fettuccine Alfredo

1 ds Salt
1 c Semolina flour
 Black Pepper freshly ground
 olive oil
1 c All-purpose unbleached flour
2 Eggs
 Grated Parmesan cheese
1 c Butter or margarine

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 manufacturers 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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Nutrition

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Serving Size: 1 Serving (219g)
Recipe Makes: 6 Servings

Calories: 899
Calories from Fat: 662 (74%)

Amt Per Serving		% DV

	Total Fat 73.6g	98 %
	Saturated Fat 23.4g	117 %
	Monounsaturated Fat 30.3g
	Polyunsanturated Fat 15.5g
Cholesterol 418.2mg		129 %
Sodium 138.7mg		5 %
Potassium 215.9mg		6 %
Total Carbohydrate 43.3g		13 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 41.5g
Protein 17.4g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 899

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