6 Alaskan Women. One quintessential Alaskan cookbook
Tuesday, May 17, 2011
Hand-making fettuccine noodles is like being transported to the kichens of Italy a century ago. Working the dough with our hands, we slowly turned semolina flour with a little egg and oil into the clay from which we sculpted our Fettuccine Alfredo!
Three old friends in no hurry, we fell easily into conversation while we cooked, losing ourselves in reflections about love, laughing about memories. The laborious task of crafting our own pasta from scratch was levened by fruity red wine; our hunger abated by nibbles of mushroom and tomato drizzled with olive oil.
We took turns rolling out each eighth chunk of dough and slicing the flattened rectangle into strips. The fettuccine pulled up off the counter without any need for rice flour. Until the whole batch was ready to boil, we used the oven racks to hang each noodle to dry. In the meantime, we chopped up the garlic and green onion for the alfredo sauce.
Finally the noodles were plunged into boiling water-- but just for a few minutes! Once al dente, we drained them and added them to a saucepan where they swam in butter and garlic. Next, we added heavy cream and brought it all to a boil before adding the green onion and parmesan cheese. The dish was heavenly, melt-in-your-mouth delicious. And we all felt so satisfied to have made them completely from scratch. Buen provecho!