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TheFuzzy
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Post subject: Re: Fresh Egg Noodles Posted: Mon Feb 18, 2013 10:52 pm |
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Joined: Thu Dec 18, 2008 1:03 am Posts: 5280 Location: Portland, OR
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Alina,
I recommend doing the traditional Alfredo:
1.5 lbs fresh fettucine 8oz butter, diced small 8oz parmegiano cheese, grated fine
Cook the pasta al dente. Reserve 1/4 cup pasta water and drain. Immediately toss, in a large bowl, with the diced butter, grated cheese, and pasta water, until the butter melts and forms a creamy sauce.
Serve before it cools.
_________________ The Fuzzy Chef Serious Chef iz Serious!
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Cubangirl
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Post subject: Re: Fresh Egg Noodles Posted: Tue Feb 19, 2013 1:44 am |
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Joined: Sat Nov 12, 2011 8:05 pm Posts: 1191 Location: Chico, CA
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Thanks Josh, I have some Plugrá in the freezer and good Parm, so I'll try it. Happy to skip the cream.
_________________ Alina
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