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Fettuccine In White Sauce
Fettuccine In White Sauce
(Fettuccine In Salsa Bianca)
 
 
Ingredients:

For the Fresh Pasta Dough:
7 oz (200 grams) plain flour, (Italian type "00" is great, plus extra for dusting
2 eggs, lightly beaten
Salt

For the Sauce:
4 tablespoons double cream
2 oz (50 grams) butter
3 oz (80 grams) Parmigiano cheese, freshly grated
Salt and pepper 

Directions:

Prepare the Fresh Pasta Dough:
Sift the flour and a pinch of salt into a mound on a work surface.

Make a well in the center and add the eggs.

Using your fingers, gradually mix the flour, then knead for about 10 minutes (If the mixture is too firm, add a little water; if it is a bit soft, add a little extra flour.

Shape the dough into a ball and let it rest for about 15-20 minutes.

Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut out the lasagne, or the preferred pasta.

Prepare the Sauce:
Roll out the pasta dough into a sheet.

Fold over and cut into fettuccine shape.

Melt the butter in a small saucepan over a low heat.

Add half the Parmigiano cheese and a little pepper.

Cook the fettuccine in a large pan of salted, boiling water for 2-3 minutes until 'al dente'.

Drain.

Return to the pan.

Toss with the cream and remaining Parmigiano cheese.

Transfer to a warm serving dish.

Add the Parmigiano cheese and melted butter mixture.

Season with pepper and serve. Serves 4.

That's it!
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