HOMEMADE FETTUCCINE PASTA RECIPE RECIPES

Steps:

• In a large saucepan, heat butter over medium heat. Add shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add cream; cook and stir until heated through. Stir in Asiago, 1/2 cup Parmesan, Romano cheese, salt and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 10 minutes, whisking occasionally., Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water; place pasta in a large bowl. Add sauce; toss to coat. Thin as desired with reserved pasta water. Serve with the remaining 1/2 cup Parmesan cheese.

Steps:

• Rule of thumb: Two eggs per one cup of flourMake a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter. To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.