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    HOME MADE FETTUCCINI

    Source of Recipe

    COOKING CLASS ITALIANCOOKBOOK

    Recipe Introduction

    HOME MADE FETTUCCINI

    List of Ingredients

    2 cups all purpose flour
    1/4 teaspoon salt
    3 eggs
    1 tablesppon milk
    1 teaspoon olive oil

    Recipe

    1. COMBINE FLOUR AND SALT ON A PASTRY BOARD
    .MAKE WELL IN CENTER
    WHISK EGGS, MILK AND OIL IN SMALL BOWL UNTIL WELL BLENDED
    ; GRADUALLY POUR INTO WELL IN FLOUR MIXTURE WHILE MIXING WITH FORK OR FINGERTIPS TO FORM BALL OF DOUGH.

    2. PLACE DOUGH ON LIGHTLY FLOURED SURFACE FLATTEN SLIGHTLY
    TO KNEAD DOUGH FOLD DOUGH IN HALF TOWARDS YOU
    AND PRESS DOUGH AWAY FROM YOU WITH HEELS OF HANDS
    GIVE DOUGH A QUARTER TURN AND CONTINUE FOLDING PUSHING AND TRUNING.
    CONTINUE KNEADING FOR 5 MINUTES OR UNTIL SMOOTH AND ELASTIC. ADDING MORE FLOUR TO PREVENT STICKING IF NECESSARY
    WRAP DOUGH IN PLASTIC WRAP LET STAND FOR 15 MINUITES
    UNWRAP DOUGH AND KNEED BRIEFLY ON LIGHTLY FLOURED SURFACE USINGLIGHLTY FLOURED ROLLING PIN, ROLL OUT DOUGH TO 1/8 INCH THICK CIRCLE ON LIGHTLY FLOURED SURGACE LET REST UNTIL DOUGH IS SLIGHTLY DRY BUT CAN BE HANDLED WITHOUT BREAKING.
    LIGHTLY FLOUR DOUGH CIRCLE ROLL LOOSELY ON ROLLING PIN
    SLIDE ROLLING PIN OUT PRESS DOUGH GENTLY WITH HAND AND CUT INTO 1/4NCH WIDE STRIPS WITH SHARP KNIFE CAREFULLY UNROLL STRIPS.

    3. COOK FETTUCCINE IN LARGE POT OF BOILING SALTED WATER 1 TO 2 MINUTES JUST UNTIL AL DENTE
    DRAIN WELL. MAKES ABOUT 3/4 POUND

 

 

 


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