The pasta recipe I use is from Tide and Thyme. It yields about 1 pound fresh pasta. I made half of the pasta for dinner tonight and the other half is in the freezer!1½ cups all-purpose flour, plus more for work surfaces
1½ cups semolina flour
½ teaspoon salt
4 large eggs
1 tablespoon olive oil
2 tablespoon water, plus more as needed
To cook, cook noodles in a large pot of boiling water for 3-5 minutes or until al dente. Drain well and serve immediately.
I wanted to make something easy for dinner. This recipe is our favorite and only recipe we use for Fettuccine Alfredo. I was going to try a different recipe but it called for heavy cream. I stuck to our old favorite and I am so glad I did.
5 tablespoons unsalted butter, cut into tablespoon pieces
Dried egg fettuccine
1/4 teaspoon salt, or to taste
Grated Parmigiano-Reggiano (1 cup)
Melt butter in a large saute pan.
Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente.
Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander.
Immediately toss the fettuccine with butter and salt in the saute pan, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist.
Season with salt and pepper to taste, then sprinkle with remaining cheese.
Today I received an email from my sister letting me know that our Mom's Cousin Elsie had passed away. She was 93 years old. I cried when I read the email. She was my Mom's favorite cousin, or at least I am pretty sure she was. The two of them would get together and just laugh. They were so silly together. It is nice to think the two of them are giggling up in heaven.