Homemade Fettuccine
Serves One
1 Cup “OO” flour 1 large Egg ½ Egg Shell of White Wine 1 tsp. Salt Place flour on table to form a mound. Make a well in the center and break egg into it. Add wine and salt. Use a fork to break up the egg and mix contents of the well. Slowly add the flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of hands. Knead dough for about 20 minutes, until smooth and elastic. If dough is dry, add a few drops of wine, if sticky sprinkle with a little flour. To test for doneness, punch dough with index finger. If it springs back, it is done. Gather dough into ball and cover with plastic wrap, let it rest for approximately 30 minutes. Roll out dough and cut into fettuccine. Cook fettuccine in a large pot of salted water for 2 to 3 minutes, or until al dente. Drain and toss with fresh Pomodoro sauce. Serve topped with parmesan cheese. |
The Annapolis Italian Festival is proudly hosted by the
Order Sons & Daughters of Italy in America, Annapolis Lodge
Join us! Meetings held the 4th Tuesday of each month at 7 p.m.!
Order Sons & Daughters of Italy in America, Annapolis Lodge
Join us! Meetings held the 4th Tuesday of each month at 7 p.m.!