Fettuccini with Zucchini
Ingredients
- 1 zucchini;
- 2 T. butter;
- ¼ cup water;
- ½ pinch (Italian pinch) salt;
- 2T whipping cream;
- 2T whipping cream.
Slice zucchini length-wise into quarters. Then slice quarters width-wise into thin slices. Add butter, water, salt and pepper to skillet.
hen cook until water is gone.
Turn off heat and stir in cream.
Toss in fettuccini made below.
Pasta: Ingredients - Fettuccine
- 1 cup of flour;
- 2 eggs;
- Olive oil 1 Tablespoon;
- Salt (Italian – larger pinch).
Preparation
Put the flour on the work table.
Make a large hole in the centre and add the eggs, salt, olive oil.
Mix all the ingredients together with one hand, slowly incorporating the flour.
Knead lightly to obtain a smooth dough. Leave to “rest” on the work surface.
Create a ball on cleaned surface.
Dust with flour on top, and push down. With heel of palm, push and fold repeat, until smooth.
Create a mushroom cap shape with no cracks on top.
Flour rolling pin (never use water on wooden rolling pin, scrape). Roll out very thin in round shape. Flour both sides and surface. To turn pasta, roll on rolling pin and unroll on other side. Trim the edges to form a square or rectangle, then cut into long strips about 3 fingers-wide. Roll each strip and slice into about ¼ inch pieces, then un-roll fettuccini.
Tagliatelle is the only pasta that you can not pre-cook so when you’re ready to eat, cook them in salted boiling water for about 3 minutes.
Dry it and sauté in the sauce prepared in advance
Notes: Egg pasta vs. flour pasta includes more eggs than flour. Egg pasta should not be stored for future use.
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