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Old 06-20-2001, 03:31 PM   #1
Lanshark
Peace be still
Congratulations on your flower bloomin thingy
 
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I know there is enough fat in this to kill a horse but does anyone have the recipe Alfredos uses. My daughter thought it was wonderful.
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Old 06-20-2001, 06:37 PM   #2
Margie J
Please DON'T visit Boston July 26th-29th!
Then the "booms" started....
My eyes got wide as saucers during the drop!
 
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I think I have this either at home or on my website (so many I've forgotten). I'll get back to you.
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Old 06-20-2001, 06:45 PM   #3
Margie J
Please DON'T visit Boston July 26th-29th!
Then the "booms" started....
My eyes got wide as saucers during the drop!
 
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Location: Reading, MA USA
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Fettucini Alfredo
Recipe from "Alfredo's" in Rome Originator of Fettucini Alfredo


Fettucini Noodles-

3 Cups Unbleached All-purpose Flour
3 Eggs
1 Tsp salt
2 - 4 Tbsp Heavy Cream

Fit food processor with steel blades. Add flour to food processor, then salt. Add whole eggs. Place lid on bin and pulse 4 times. Slowly add the cream through the feed tube, and process until the mix has formed a ball. Remove ball and check consistency. Flour may be added if needed. [Scraps from the bin may be added at this time, but are not necessary] Place ball on floured surface and knead with heal of hand for a few minutes. Shape into ball and place in a floured, covered bowl in refrigerator for one half hour. Roll into the shape of a cigar with a thyroid condition. [French bread shaped] Cut into fourths. Cover three with a towel while working with fourth. Roll out dough with pasta maker. Roll through starting on the thickest setting and working to thinnest, using each setting about 3 or 4 times. Pasta may be cut in half to make it easier to work with. Cut ribbon type noodles from dough. Spread out on a floured surface to dry for a half hour or so. [These are best when used fresh, but they can be frozen if needed in plastic bags]

Sauce-

1/4 lb butter
1 cup fresh parmesan
1 cup Heavy Cream

Place noodles into about 5 quarts boiling water with 1 tsp salt. Noodles will cook in just a minute or so, DO NOT OVERCOOK!! Melt butter in a saute pan over medium flame. Drain pasta with a pasta rake [colander may be used] and place into butter. [The noodles do not need to be absolutely dry, some water is okay] Toss pasta to coat with butter. Add cream and bring almost to a boil. Make sure all noodles are coated. DO NOT add too much cream [avoid a cream soup sauce]. Add in parmesan cheese and toss. [More cream may be added if it becomes too dry] Place on plates and sprinkle with a bit of freshly ground black pepper and some parmesan cheese. Enjoy!
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Old 06-20-2001, 07:09 PM   #4
Lanshark
Peace be still
Congratulations on your flower bloomin thingy
 
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Join Date: Feb 2000
Location: Georgia
Posts: 7,135

Thank you so much Margie.
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