Fettuccine Pasta Dough Recipe

LowCal Fettuccine Alfredo Recipe Food Network

WEBNov 16, 2016 · Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and …

Rating: 5/5(231)
1. Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
2. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

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Healthy Chicken Alfredo (Low Fat + High Protein) Lauren Fit Foodie

WEBJul 7, 2023 · For the Blackened Chicken: Step 1: In a small bowl, mix together all the spices for the blackened chicken. Step 2: Pat chicken tenderloins dry with a paper towel and …

Rating: 4.9/5(16)

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Homemade Fettuccine Pasta Recipe Joe's Healthy Meals

WEBMay 11, 2020 · Mixing dough in a Food Processor. Place all the ingredients into the processor bowl using the standard cutting blade and pulse 6 to …

Rating: 5/5(2)
1. Place all the ingredients into the processor bowl using the standard cutting blade and pulse 6 to 8 times to totally combine the ingredients. Remove the dough from the bowl and knead for 2 or 3 minutes adding extra flour if the dough sticks to your hands or the surface. Work into a ball then tightly cover with plastic wrap. Let rest for at least 30 minutes or you can also store it in the refrigerator up to 24 hours.
2. Separate the dough ball into 4 to 6 pieces. Affix the roller to your stand mixer or the manual roller to a tabletop. Starting with the largest thickness setting, flatten one of the pieces of dough with your hands and put it through the roller. Fold the dough strip in two and roll again. Add more flour if necessary to keep it from sticking. Do this several times to make the dough smooth and pliable.
3. Place the flour in a pile on a large working space. Use your fingers to make a well large enough to hold the eggs, (like a volcano). Crack the eggs into a small bowl then pour this into the well and add the salt and olive oil. Use a fork to lightly beat the eggs and then start to slowly work the flour into the egg mixture. Continue outward until most of the flour has been incorporated then use your hands or a bench scraper to fold the remainder into the eggs. This will probably stick to your fingers, just add flour a little at a time until the dough is no longer sticky and you can knead it. Knead for 8 to 10 minutes to make it pliable. Make a ball of dough and tightly wrap with plastic wrap. Let rest for 30 minutes or more.
4. Separate the dough ball into 4 pieces. Lightly flour a large working surface and use a rolling pin to roll the dough into a rectangular shape. Dust with more flour as needed to keep the dough from sticking to the surface and the rolling pin. Continue to roll until the dough is about 22" by 10". That should make the dough pretty thin. Continue to roll the other 3 pieces of dough.

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