Fettuccine alfredo ii
Yield: 6 servings
Ingredients:
- 1 c Semolina flour 1 c Butter or margarine
- 1 c All-purpose unbleached flour - softened
- 2 Eggs Grated Parmesan cheese Olive oil Freshly ground black pepper
- 1 ds Salt Combine flours in large bowl. Mix well. Make well in center of flour and drop in eggs
- 1 tablespoon oil and salt. Using fork
Instructions:
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 manufacturer's 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
