Dino's Fettuccine

I enjoy making fresh pasta whenever possible. It is usually ravioli but tonight I did fettuccine. It has become a tradition in the Cancellare house to feed the pregnant wife Fettuccine Alfredo like she was about to run a marathon and go 12 rounds with the the heavy weight champ of the world. Nothing beats fresh pasta and it cooks up al dente in 2 minutes every time, and all you need is flour, eggs and salt.

According to the Pasta Bible, 00 or Tipo 00 (Farina Bianca) flour is best when making pasta. This flour is a lighter flour than your typical all purpose flour, but you can use all purpose flour. The Bible also recommends using fresh eggs to give the noodle better color but who has hens laying eggs in their backyard?? Just let your eggs sit out at room temperature for at least an hour before making the dough.

2 3/4 Farina Bianca 00 or All Purpose Flour
3 eggs at room temperature
1 tsp salt

If you do not have a food processor (less mess if you do) you can pour out your flour on a clean surface and make a well in the center of the flour tall enough to hold 3 eggs. In the center of the well place the salt and 3 eggs and mix with fork.

With your hands, slowly begin to mix the flour into the egg and salt mixture...do this gradually starting from the outside in trying not to let the egg spill out. Once the egg mixture is no longer a liquid mix the rest of the flour together with your hands. If too wet add some more flour if too dry add some cold water. Dough should be rough and slightly sticky...not too sticky. Knead dough for at least 5 minutes...Kneading makes for a smoother noodle.

If you use a food processor, like I do, use the plastic dough blade and combine the flour and salt. Let the processor run while you add the eggs one at a time. The dough will not stick...you will have to dump the flour and egg mixture out and ball the dough together...it will stick...and knead.

Although the Pasta Bible says to add water if too dry I always add one more egg and the noodles come out great.

After kneading your dough wrap in plastic wrap and let rest for 20 minutes at room temperature. After rested, cut into quarters.

If you do not have a pasta roller or cutter you can roll out the dough by hand until you reach you desired thinness or thickness. Roll out as close to a rectangle as possible. Cut dough into 12 inch rectangle segments and roll up. Slice rolled up dough to your desired width. Be sure to slice through the dough and not saw the dough.

If you have a pasta roller and cutter take your dough and flatten out enough to fit into roller. On the 1st setting feed the dough through. Fold the dough into thirds and feed through the roller on the 1st setting again. Do this at least 5 times. Adjust the roller to the next setting and feed the dough through. Continue to go up in the the settings and feeding the dough until you reach the last setting or second to last or until you reach you desired thinness or thickness.

Once you have rolled out you dough you can now feed it through your pasta cutter to cut out your fettuccine noodles
Once your noodles are cut toss on a clean towel with flour and lay flat to dry. Bring your water to a rolling boil and add 2 tblsp of salt (per pound of pasta) to the boiling water and quickly add all your noodles. Cover and cook until boiling again and uncover and stir (stir often). Pasta will be done in 2 - 3 minutes (once they start floating they are done). Drain well...try to time it to be done when your sauce is done and combine with sauce after drained.

Dino's Sauce (Alfredo Sauce) If you can't get some good Parmigiano Reggiano, try and find some decent grated cheese. I found a Mario Batali 4-cheese blend that is pretty good. I toss it into my mini food processor to grate finer the the shreds it comes in.

1/2 stick butter
1 cup heavy cream
1 cup fresh grated Parmigiano Reggiano (Asiago is good too or try to use a combo of parm, romano and asiago...delicious)
pinch of nutmeg
chopped fresh parsley
1 clove of garlic (optional)
Melt butter, garlic and 1/2 of the cream over medium heat until just simmering. Add remaining cream and gradually add the cheese constantly whisking. Whisk until cheese is melted into cream and sauce is creamy. Add to your noodles and toss in a pinch of nutmeg and some chopped fresh parsley...toss and serve.