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Variations to this Dish
This is such a simple dish and
so many variations that will take you from low
fat to rich fat flavors.
In this version we use some marscopone,
butter and parmesan cheese to richen up the
dish...
For a low fat version you can
use a lightened version caulifower
puree for a sauce.
Notes on Dried Pasta
We are seeing some wonderful imported
dried egg fetinccine from Italy... Eataly in
Manhattan has wonderful selections...
For
the Fetuccine Pasta (for 6)
4
whole eggs plus 2 yolk
4 cups 00 flour
salt
1 tsp olive oil
corn meal for dusting
Making
the Pasta
Put
the flour in a large bowl or on a flat surface.
Make a mound and form a hole in the center of
the flour. Add the ingredients to the center
of the whole. Blend the egg yolk into the flour
by moving in a circular path until the flour
has incorporated all the egg and a dry pasty
texture is achieved. Scrape all the mixture
onto a dry board. Using a dough scraper slowly
start to knead the pastry. Add more flour as
needed. Continue to knead for another 3 minutes,
remembering to dust your board with flour when
necessary. Wrap the dough in plastic wrap and
set aside for 20 minutes at room temperature.
Cut
your ball in four equal portions and begin to
roll the dough out through a pasta maker till
the next to the smallest setting is achieved.
Feed each sheet through a fettuccine cutting
attachment made for your pasta machine. You
can also, dust the dough after rolling out with
flour, roll it into a cigar cylinder and cut
with a sharp knife into ribbons about 1/4 inch
width. Fluff the pasta out and let dry on paper
towels.
Cook
the pasta for 3 minutes in boiling water. Remove
from the water.
For
the Vegetables
Slice
mushrooms and saute in olive, set on paper towels
till ready to assemble.
Boil broccoli florets for 5 minutes
in salted water. Refresh in cold water.
Preparing the Dish
Add (optional some butter and
marscopone to the pasta). Mix in the broccoli
and mushrooms and sprikle on some parmesan cheese.
See also
Fetuccine Alfredo recipe
Wine
Pairing:
Chardonnay, Dolcetto, Pinot Noir,
Science Behind
Food and Cooking
in the Kitchen
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