FETTUCCINE SUBSTITUTE RECIPES

Steps:

• Combine 3-1/2 cups flour and salt in a large bowl. Make a well in the center. Pour water into well and stir together, forming a ball., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes, adding remaining flour if necessary to keep dough from sticking to surface and hands (dough will be stiff). Shape into a rectangle; cover and let rest for 30 minutes., Divide dough into fourths. On a floured surface, roll each portion into a 16x8-in. rectangle. Dust dough with flour to prevent sticking while rolling. Cut crosswise into 1/8-in. slices. Separate noodles onto clean towels; let dry overnight (let dry in the shape the noodles will be stored in). Package dry pasta., To cook fettuccine: Fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook, uncovered, until tender, 8-10 minutes. Drain.

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.