Looks great! But… Wouldnt that just be called “tagliatelle alfredo”?
Gijs_de_Gozer
DON’T DRAIN THE PASTA WATER YET, YOU’LL NEED IT IN THE SAUCE!
For 6 (at our home 4 people with for everyone seconds) servings I had:
200 grams of freshly grated Parmigiano Roggiano cheese. (Leave some as garnish)
225 grams of unsalted butter at room temp.
485 grams of tagliatelle noodles.
Some salt for the pasta water.
And some black peper to the taste.(add as garnish)
NOODLES:
300 grams of flour
A pinch of salt
185 grams ‘wet ingredients’ -2 whole eggs -3 egg yolks -a tablespoon of extra virgin olive oil -fill the last grams up with water (1 ml = 1 gram)
1. Kneed the ingredients for 10 min 2. Let it rest for 30 min covers in cling film
3. Set your pasta water nearly to a rolling boil
4. If it’s almost boiling ad salt
5. If you’ve added salt, you shouldn’t use a lid for the pasta pan (anymore, this wil greatly reduce the chance of it boiling over)
6.Ad the pasta cook until al dente (if you use fresh pasta for about 3-4 minutes
7. If the sauce is ready cook it with the sauce in the pan for just a little while.
FETTUCCINE SAUCE:
1. Melt 1/2 of the butter and 1/8 of the Parmigiano Roggiano cheese and approximately 3-5 tablespoons of hot pasta water. On low medium heat, whisk together to make a cream.
2. Add the drained pasta, another 3-5 tablespoons of hot pasta water or a little more if needed, the remaining butter and parmesan cheese, gently toss together on low heat (for about 1 minute) and serve immediately
4. sprinkle with parmesan cheese and black pepper.
5. Enjoy!
TheLandOfConfusion
What did you do with the extra 2 minutes you shaved off the half-hour resting stage?
3 Comments
Looks great! But… Wouldnt that just be called “tagliatelle alfredo”?
DON’T DRAIN THE PASTA WATER YET, YOU’LL NEED IT IN THE SAUCE!
For 6 (at our home 4 people with for everyone seconds) servings I had:
200 grams of freshly grated Parmigiano Roggiano cheese. (Leave some as garnish)
225 grams of unsalted butter at room temp.
485 grams of tagliatelle noodles.
Some salt for the pasta water.
And some black peper to the taste.(add as garnish)
NOODLES:
300 grams of flour
A pinch of salt
185 grams ‘wet ingredients’
-2 whole eggs
-3 egg yolks
-a tablespoon of extra virgin olive oil
-fill the last grams up with water (1 ml = 1 gram)
1. Kneed the ingredients for 10 min
2. Let it rest for 30 min covers in cling film
3. Set your pasta water nearly to a rolling boil
4. If it’s almost boiling ad salt
5. If you’ve added salt, you shouldn’t use a lid for the pasta pan (anymore, this wil greatly reduce the chance of it boiling over)
6.Ad the pasta cook until al dente (if you use fresh pasta for about 3-4 minutes
7. If the sauce is ready cook it with the sauce in the pan for just a little while.
FETTUCCINE SAUCE:
1. Melt 1/2 of the butter and 1/8 of the Parmigiano Roggiano cheese and approximately 3-5 tablespoons of hot pasta water. On low medium heat, whisk together to make a cream.
2. Add the drained pasta, another 3-5 tablespoons of hot pasta water or a little more if needed, the remaining butter and parmesan cheese, gently toss together on low heat (for about 1 minute) and serve immediately
4. sprinkle with parmesan cheese and black pepper.
5. Enjoy!
What did you do with the extra 2 minutes you shaved off the half-hour resting stage?