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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This fresh fettuccine recipe will give you a real taste of Italy. Ingredients:
3-1/2 to 4 cups semolina flour |
1 teaspoon salt |
1 cup warm water |
Directions:
1. 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.
2. Turn onto a floured surface; knead until smooth and elastic, about 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.
3. Divide dough into fourths. On a floured surface, roll each portion into a 16-in. x 8-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.
4. To cook fettuccine: Fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook, uncovered, for 8-10 minutes or until tender. Drain. Yield: 1-1/4 pounds.
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