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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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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 899
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