Fresh fettuccine in butterwith parmesan and egg pasta
Fresh fettuccine made from flour and eggs, rolled into regular sheets, cut into ribbons, and coated in an emulsion of butter, cooking water, and parmesan.
The egg pasta rests to hydrate and relax, then passes through the roller in gradual thickness reductions. Drying for a few minutes prevents the ribbons from sticking without making them brittle. In the pan, butter and starch-rich water form an emulsion; parmesan is added off the heat to avoid separation or clumping.
Ingredients
Dough
Sauce
Dough and cooking
Finishing
Preparation
Knead the dough
Mix flour and eggs, knead for 10 minutes until smooth, and cover.
15 minutesRest
Leave at room temperature for 1 hour to relax the gluten.
60 minutesRoll and cut
Pass through gradual thicknesses until 1 mm, dry for 10 minutes, and cut 7 mm ribbons.
20 minutesCook quickly
Boil in salted water for 2 to 3 minutes and reserve 250 ml of the water.
5 minutesEmulsify the sauce
Mix pasta, butter, and water gradually; off the heat, incorporate parmesan and pepper until shiny.
5 minutes
Substitutions
Dry pasta requires different cooking time and water ratio; pre-grated cheese may contain starch and cause clumps.
Storage
Dust with flour, form nests, and refrigerate for a few hours or freeze before cooking.
Approximate shelf life: Raw pasta lasts 1 day refrigerated or 1 month frozen; cooked lasts 2 days.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
