My hubby enjoyed this peppery rich pasta dish. It makes a fancy but easy dinner meal. This brought back memories of our 2014 visit to the Vatican city.
Ingredients
2 Tablespoons Butter
1 Small Onion, finely chopped
100 Grams Prosciutto / Ham, diced - I did not add
2 Eggs
2 Tablespoons Heavy Cream
½ Cup Parmesan Cheese
200 Grams Fettuccine Pasta - boiled
Freshly Cracked Black Pepper
Method
Ingredients
2 Tablespoons Butter
1 Small Onion, finely chopped
100 Grams Prosciutto / Ham, diced - I did not add
2 Eggs
2 Tablespoons Heavy Cream
½ Cup Parmesan Cheese
200 Grams Fettuccine Pasta - boiled
Freshly Cracked Black Pepper
Method
Whisk together the eggs, heavy cream, and parmesan cheese. Set the mixture aside.
Boil the pasta in well salted water, ( since I used fresh pasta boiled it for just 3 -4 minutes) as it it cooking, let's heat a skillet, add the butter and fry the onion in until soft and translucent. Be sure to adjust the heat lower so that the onion doesn’t take on color as it cooks. If you are using the proscuitto the add it at this stage.( I did not add since I made this vegetarian) and heat it for a few moments until fragrant. Toss hot, fettuccine noodles into the skillet and stir it well . Switch off the flame. Pour the egg mixture onto the hot noodles and toss thoroughly with fresh cracked pepper.
Boil the pasta in well salted water, ( since I used fresh pasta boiled it for just 3 -4 minutes) as it it cooking, let's heat a skillet, add the butter and fry the onion in until soft and translucent. Be sure to adjust the heat lower so that the onion doesn’t take on color as it cooks. If you are using the proscuitto the add it at this stage.( I did not add since I made this vegetarian) and heat it for a few moments until fragrant. Toss hot, fettuccine noodles into the skillet and stir it well . Switch off the flame. Pour the egg mixture onto the hot noodles and toss thoroughly with fresh cracked pepper.
As you stir the ingredients together, the eggs will thicken and the cheese will melt, all thanks to the residual heat of the pasta. Add a good sprinkle of freshly ground pepper and sprinkle of Parmesan cheese.
Serve hot because as this cools down the sauce will thicken, Enjoy!!
Homemade Fettuccine Pasta
Homemade Fettuccine Pasta
Ingredients
1 Cup Fine Semolina
½ to ¾ Cup All Purpose Flour
¼ Cup Warm Water
Additional Warm Water as required - I used 2 Tablespooons
Method
1 Cup Fine Semolina
½ to ¾ Cup All Purpose Flour
¼ Cup Warm Water
Additional Warm Water as required - I used 2 Tablespooons
Method
In a small mixer jar add the warm water and the semolina, mix well keep it aside for minimum 2 hours or more. Then grind to fine paste.
Simply mix the flour together and then begin knead to make a stiff dough, if needed add warm water ( I used 2 tablespoons water)if required, mixing until you obtain a stiff dough. Once you obtain a workable dough, knead on a lightly floured surface for 10 to 15 minutes until the dough is very smooth and stiff. Wrap in plastic wrap and let is rest for 30 to an hour minutes.
Simply mix the flour together and then begin knead to make a stiff dough, if needed add warm water ( I used 2 tablespoons water)if required, mixing until you obtain a stiff dough. Once you obtain a workable dough, knead on a lightly floured surface for 10 to 15 minutes until the dough is very smooth and stiff. Wrap in plastic wrap and let is rest for 30 to an hour minutes.
If you are using a pasta roller, take your flattened tennis ball-sized piece of dough (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). and push it through the pasta roller on the widest setting. Fold it, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the second last setting. If your pasta is too sticky, it won’t go through smoothly, so add a little flour to each side before you put it through the roller.
Then roll each sheet as shown aboveCut it into fettuccine pasta size cusing a knife.Lightly dust a tray with all purpose flour to prevent the pasta from sticking together. Place the pasta onto the trays and repeat the process until you have used all the remaining dough. Leave to dry for overnight or for a day.Store in a airtight and use whenever required. This will remain outside for a month. My Notes
If you do not have a pasta machine then, take tennis ball-sized amounts of the dough and flatten it with your fingers (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). Place on a floured work surface and using a rolling pin roll into a rough square sheet of pasta which is about ⅛ inch thick. Then cut it as mentioned above.Check out all the wonderful Vatican City recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of Vatican City.
Let's take a look at the recipes being shared from Vatican City this month......
Sneha of Sneha's Recipe served up The Pope's Fettuccine (Fettuccine alla Papalina)Wendy of A Day in the Life on the Farm enjoyed Giradole
Amy of Amy's Cooking Adventures made Gnocchi al Vaticano
Your homemade fettuccine is awesome.
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