AuthorMutfaktan SofrayaWhen you say pasta, Italy comes to mind! We made Fettuccine pasta, which anyone can easily make at home, with Bolognese sauce instead of classic Alfredo sauce. Let us remind you of a tip that should not be forgotten when making fresh pasta at home. You can determine the amount of pasta by measuring the formula of 1 egg and 100 gr flour for one person.
Fettuccine Ingredients:
How To Make Fettuccine?
Start kneading by pouring the flour slowly over the eggs broken into a deep bowl, and knead until smooth and pliable, wrap it in cling film and let it rest for 40 to 60 minutes depending on your time.
While the dough is resting, put the oil in a large pan for the sauce and saute the minced meat. During the roasting process, add the finely chopped garlic, grated tomatoes, salt and spices, and after about 15 minutes of cooking, turn off the stove and sprinkle fresh basil leaves on top.
Roll out the dough in a rectangular shape, as seen in the image, with a thickness that will be visible from behind when you lift it. Divide it into 4 meringues for convenience and expand it.
Lightly sprinkle flour and fold one side over the pasta dough and cut it to the thickness you want with a knife.
In order for the strips cut to not stick together, mix them with light flour or hang them on a rolling pin.
Put the pasta in boiling water in the pot with salt in it and cook it for 4 minutes, then drain the water and put our pasta in the pan with the sauce, turn on the stove and turn it for a few minutes with the sauce.
Your pasta is ready to serve. Bon Appetit!
Ingredients
Fettuccine Ingredients:
Directions
How To Make Fettuccine?
Start kneading by pouring the flour slowly over the eggs broken into a deep bowl, and knead until smooth and pliable, wrap it in cling film and let it rest for 40 to 60 minutes depending on your time.
While the dough is resting, put the oil in a large pan for the sauce and saute the minced meat. During the roasting process, add the finely chopped garlic, grated tomatoes, salt and spices, and after about 15 minutes of cooking, turn off the stove and sprinkle fresh basil leaves on top.
Roll out the dough in a rectangular shape, as seen in the image, with a thickness that will be visible from behind when you lift it. Divide it into 4 meringues for convenience and expand it.
Lightly sprinkle flour and fold one side over the pasta dough and cut it to the thickness you want with a knife.
In order for the strips cut to not stick together, mix them with light flour or hang them on a rolling pin.
Put the pasta in boiling water in the pot with salt in it and cook it for 4 minutes, then drain the water and put our pasta in the pan with the sauce, turn on the stove and turn it for a few minutes with the sauce.
Your pasta is ready to serve. Bon Appetit!
Leave a Reply