Fettuccine alla Goffredo
This a classic pasta, fresh fettuccine tossed with sauce of butter, cream, and Parmesan. Serve as a separate course.
- Fettuccine Noodles
- Flour - 6 cups
- Eggs - 4
- Water - 1/2 cup
- Semolina flour for dusting
- Unsalted Butter - 1/2 cup, melted
- Heavy (whipping) cream - 1/2 cup
- Parmesan Cheese - 1 cup, grated
To make the fettuccine: Put the flour in a bowl and make a well in the top. Put the eggs and water in the well. Working with your hands or a wooden spoon, combine the ingredients until the dough forms a ball. Put on a lightly floured surface and knead 5 to 6 minutes, until smooth and elastic. Form into a ball, cover with a cloth, and let rest for 20 to 30 minutes.
Cut the dough in half. Roll out one half on a lightly floured surface until 1/8 inch thick or less. Repeat with the other half of the dough. The dough may also be rolled out in a pasta maker. Roll up both halves, chill for one hour, then cut into 1/4-inch wide noodles. Toss the noodles in a little of the semolina flour.
Bring a large pot of salted water to a boil. Put the noodles in the pot and boil for 5 minutes. Drain; set aside and keep warm.
To prepare the sauce: Heat the butter and cream in a saucepan over medium heat; do not boil. Add the noodles and toss. Add the cheese and toss with a fork and spoon until all the ingredients are well blended and a creamy sauce forms. Serve warm.