The secrets to making the perfect fettuccine. Fettuccine - cooking options at home, step by step recipes with photos

Fettuccine means "ribbons" in Italian. This is fully consistent appearance dish, which in our understanding is considered ordinary noodles. But actually it is not. Fettuccine and noodles familiar to us are not the same thing. That is why gourmets, and even ordinary lovers of a tasty and satisfying meal, seeing these pasta on store shelves, are in a hurry to buy mouth-watering "nests".

And here is another fact that will help cooks to distinguish fettuccine from other types. Italian pasta such as tagliatelle. Real fettuccine is cut into strips, the width of which does not exceed seven millimeters, and the dough layer for them is rolled out to almost one millimeter.

The cost of the product in our retail chains is quite high in relation to pasta of other varieties, but aesthetic pleasure cannot be measured in money.

But it is not always possible to purchase these products. Then female cunning comes to the rescue, and this appetizing noodle appears at home. By the way, real fettuccine in Italian restaurants is served only in the form of a freshly prepared product. We will tell all readers about how to make and how to serve these amazing pasta in this review article.

Compound

The composition of fettuccine is simple, and all the ingredients are familiar to us. This product can be easily prepared at home, and even housewives with minimal experience in cooking, but with a great desire to feed the family tasty and satisfying, will cope with this task perfectly. This classic Italian noodle is prepared from:

flour (regular or, ideally, whole grain);
table salt;
olive oil.

Not only the taste, but also the calorie content of the product you have prepared will depend on the type of flour chosen. regular flour will make the pasta softer, but using a whole grain base, you can get a dish that is more healthy and easy for the stomach, which will be no less nutritious than the well-known shirataki. Fettuccine from whole grain flour are rich in proteins, so this product can be used in the diet of people who monitor their physical health and active image life, for example, athletes, as well as pregnant women.

One serving of Italian "ribbons" consists of 100 grams of flour, one egg, a pinch of regular salt and a third of a teaspoon of vegetable, and ideally, olive oil.

All products are thoroughly mixed, a tight ball is formed, and then this lump is kneaded with hands for five minutes. As a result, get tender dough, which is easily rolled into a thin layer, especially after proofing it for 10 minutes in a warm room.

And if you use spinach or nettle puree, cuttlefish ink or carrot juice, then you can cook pasta green, black or orange color accordingly, which will be not only nutritious, but also very beautiful in appearance.

In respect of chemical composition Italian noodles won't be much different than whole wheat pasta. It contains:

saturated fatty acids;

sodium;
selenium;
potassium;
magnesium;
copper;
zinc;
iron;
manganese;
B vitamins;
ascorbic acid;
vitamins A, K and E;
choline.

Making fettuccine

Cooking tender pasta fettuccine does not require special skills. Everything is done exactly as when cooking spaghetti or other pasta.

A dry or freshly prepared workpiece is immersed in boiling salted water and boiled for three minutes over medium heat, and then for about two more minutes at low heat. After that, the water is drained from the pasta, and the product itself is carefully transferred to a plate with wide edges.

You do not have to rinse the product, as well as worry about the fettuccine sticking together. All this will help to avoid olive oil, which was added in accordance with the recipe in the dough, and one little secret, which lies in the fact that the volume of water for cooking "ribbons" should be ten times the volume of the fettuccine themselves.

What do they eat with?

What do these unusual and so easy-to-cook pasta eat with? This question will be asked by many housewives. The answer to it is simple: they are served exactly as regular pasta. But to complete the Italian image and taking into account the “noble” origin of the product, it is recommended to prepare appropriate sauces and dressings for them.

Most fully reveal their taste of fettuccine with protein products and sauces from them. It is also worth noting that with this gentle egg noodles can be made transparent light soup or a simple salad.

Italian noodles go well with shrimp sauce, which is known as Alfredo, or Mornay sauce, consisting of heavy cream and a large number cheese. Although perhaps the most famous addition to delicate products from egg dough consider the Neapolitano dressing with various seafood and milk.

Italians also serve this pasta with curd cream or incredibly delicious dressing With pine nuts called "Pesto", and also sun-dried tomatoes or tomato sauce. Fettuccine goes very well with:

veal and beef;
rabbit meat;
bacon, ham and natural minced meat;
poultry (turkey, chicken or chicken breast)
vegetables (eggplant, zucchini, broccoli)
mushrooms, especially with champignons or porcini, as well as chanterelles;
seafood (crabs, langoustines, shrimps and mussels);
red fish, especially with salmon and salmon, as well as the like.

One of the most delicious recipes filing Italian noodles let's share with you. He helps a lot when guests suddenly appear on the threshold, because on his cooking will go away no more than ten minutes!

Boil right amount portions of dry fettuccine until half cooked, that is, for three minutes, and fold into a colander. While the noodles are simmering, in a deep frying pan, fry the onion, a few cloves of garlic in butter, and then add bacon or natural ham to them and also fry. After that, add to the bowl the floor ready-made pasta and pour all this splendor heavy cream, and then sprinkle the workpiece with grated cheese with sourness and finely chopped parsley. There is no need to salt the dish: each eater will do it to his liking. Warm the resulting mass for three minutes under the lid - and you can serve it to the table, putting one for each serving of the dish. raw yolk eggs! The amazing aroma of Carbonara fettuccine and thick, slightly viscous, creamy cheese sauce will leave your guests no choice, and you will get the highest rating for your culinary skills.

In branded Italian restaurants dishes with fettuccine are always served with wine made in the best wineries solar peninsula, thereby turning the already unique dish in the feast of taste.

If your plans do not include feeding guests quickly, then you can cook something else. tasty dish, referred to as "Fettuccine" Bolognese ". The proposed proportions of the ingredients will be enough to satisfy a company of four people.

The secret of the taste of this dish lies in the sauce, which is easy to prepare, but a little time consuming. Although, if in the arsenal home appliances there is such a useful unit as a multicooker, then it will not be difficult for you. For cooking, use the "Frying" ("Baking") and "Stew" functions.

Fry for olive oil in a deep frying pan or multicooker bowl, a mass prepared by scrolling in a meat grinder and consisting of:

350 grams of beef, and preferably veal;
60 grams of carrots;
50 grams of onions;
50 grams of celery.

After the mass is fried, add to the meat:

2 cloves of garlic, passed through a press;
100 ml tomato sauce with onions and spices: basil and rosemary.

Then pour appetizing and fragrant minced meat mixture prepared from one glass of broth from beef bones and 100 ml of red dry wine, in which dissolve one tablespoon without a slide granulated sugar. Salt, add ground black pepper to taste and simmer the fragrant gravy for another hour.

After the time has elapsed, put four portions of fettuccine boiled until half cooked in this mass, and also add grated cheese and parsley. Warm up the dish - and boldly serve it to the table! It will look as harmonious and appetizing as in our photo.

Contraindications

There are no contraindications to the use of fettuccine, unless they will benefit people with intolerance to gluten or eggs.

"Ribbons" can be used even by people with diseases associated with disorders of the pancreas, such as pancreatitis and diabetes. In addition, nutritionists, after conducting a lot of various studies, found out that such pasta does not harm the figure and allows you to maintain satiety for a long time.

We hope that fettuccine will also take its place in your diet, because preparing them is very simple, which the proposed short overview video will help you to make sure of.

Fettuccine is a type of long thin noodles comes from one of the most beautiful countries in the Mediterranean - Italy. And who, no matter how its inhabitants, is best versed in the creation and preparation of pasta? It is these culinary issues that will be discussed in our article.

How to make fettuccine at home?

To serve a delicious dish to the table in the best Italian traditions, it is necessary to observe all the conventions of its preparation. Why this remark? In addition, fettuccine is homemade noodles. This is what we'll do.

Ingredients:

200 g wheat flour;
2 chicken eggs;
2 tablespoons of olive oil;

Cooking:

Connect in a large container necessary components kneading a stiff dough. Roll it into a ball and, covering with a damp towel, leave for 30-40 minutes.
After the specified time, the dough is slightly kneaded, divided into several parts, each of which is rolled into a thin layer. Sprinkle with flour, twist into a loose roll and cut into strips about 5 mm wide. Dry the finished fettuccine by spreading it on a towel or hanging it on a wooden perch.

Recipe for fettuccine "Alfredo"

Fettuccine is not only the name of a certain type of pasta, but also dishes made from them. And there are a great many options for such dishes: with fish and seafood, mushrooms, meat, vegetables, and even with berries and fruits. However, the most famous among all is Alfredo fettuccine pasta.

Ingredients:

1 PC. chicken fillet;
200 g fettuccine;
50 ml cream 33% fat;
50 g butter;
4 tablespoons Parmesan (grated)
salt;
ground.

Cooking:

Rub the chicken meat with salt and pepper and fry with a little olive oil until fully prepared.
Place pasta in boiling water, adding salt. Cook for 5-7 minutes and drain in a colander. Fry the noodles in a pan for 2-3 minutes, adding cream and butter. Sprinkle with parmesan and wait for it to melt.
Put the finished fettuccine on a dish, cut into long strips on top chicken fillet, sprinkle with finely chopped herbs.

shrimp fettuccine recipe

Here is another cooking option delicious pasta in the best Italian tradition. Add marinated shrimp dressing with cherry tomatoes to them - and you get a very tender and spicy pasta.

Ingredients:

100 g fettuccine;
100 g shrimp;
50 g cherry tomatoes;
150 ml cream 33% fat;
50 g parmesan;
20 g of garlic;
30 g basil;
50 ml of lemon juice;
100 ml of olive oil;
salt;
ground fragrant pepper.

Cooking:

Pour shrimp with mixture lemon juice and olive oil. Leave for 1 hour to marinate. Drain the liquid, and lightly fry the seafood in a pan.
Cut the tomatoes in half, add to the fried shrimp. Pour in the cream. Simmer over low heat until the cream thickens. Add pepper and salt to taste.
Boil the fettuccine, add the shrimp dressing to them and mix. Serve topped with grated Parmesan and garnished with basil.

Fettuccine is a choice

Find your favorite version of the world-famous pasta, cook it in accordance with all traditions sunny Italy and the result will not leave you indifferent!

Discover Italy in an abundance of recipes for the famous Fettuccine pasta. Get to know her fascinating history and cooking features national dish with Chiken.

Fettuccine is traditionally made or sold from freshly made dough, But dried pasta, familiar to us, can also be bought in stores.

When his wife was carrying a child, she asked her husband to cook something unusual, but always with the addition of butter. And so this wonderful recipe was born.

Signora was delighted, and Alfredo included pasta in his restaurant menu. Silent film actors Mary Pickford and Douglas Fairbanks brought this recipe to the states in the 1930s after trying it in the same restaurant.

Since then, the Italian delicacy has been very popular in the United States, but almost forgotten in the homeland.

On our website we will tell you step by step. We will reveal some secrets of cooking Italian dishes.
How to cook traditional italian spaghetti with pesto and tomatoes, you will know.

Varieties of pasta

Spinach fettuccine is a special kind of pasta., made from spinach, flour and eggs, appetizing green in color, as well as mini fettuccine.

You can also find multi-colored pasta on store shelves. It is prepared with the addition of organic or other dyes and does not differ in taste.

How, when and with what it is better to serve

Traditionally, this dish is served for lunch or dinner in a deep warm plate., while it is customary to serve the first, for example, thick national cuisine. Italians wash pasta with wine, which is determined by the ingredients of the chicken fettuccine sauce.

Dry red wines go well with this dish. Pasta is recommended for daily use, and for the festive table.

There are many variations of cooking pasta, consider some of them.

How to cook

Fettuccine at home: preparing the dough.

Ingredients:

300 g flour;
0.5 teaspoon of salt;
2 large chicken eggs+ 3 yolks;
2 tsp olive oil;
Cornmeal for rolling.

Cooking method:

Pass the flour and salt through a sieve onto a clean work surface.(like a countertop) in a slide shape, make an indentation in the center, making sure the "walls" of flour are high. Beat the eggs egg yolks, pour olive oil and sprinkle.
Using the fingertips of one hand, gradually stir in the eggs in a circular motion. The dough will become less sticky. You can add some water if the mixture is too dry. Using both hands, form the dough into a firm ball and knead for 5 minutes until smooth. wrap in cling film and refrigerate for 30 minutes.
Divide the dough into 4 pieces and place 1 piece on a work surface., sprinkled cornmeal(cover the remaining pasta to prevent it from drying out). Using a rolling pin, roll out the dough thinly into a large rectangle. Make sure the dough doesn't stick.
Cut the dough into long thin strips sharp knife . To do this, roll the rolled out rectangle into a roll, trim the ends carefully, and cut them into 5mm intervals. Unroll each piece and dust lightly with flour. Set aside until cooking.

Classic cream sauce recipe

Ingredients:

Kosher salt;
350 g fettuccine;
Olive oil;
2 medium chicken breasts - about 350 g;
Ground black pepper;
8 tablespoons melted butter;
500 ml of heavy cream;
2 pinches of ground nutmeg;
200 g grated Parmesan.

Cooking method:

IN large saucepan add salt with water and boil. Add pasta and cook according to package directions until soft but slightly firm. Drain and drizzle with olive oil.
Meanwhile, cut chicken breast strips 1 cm thick. Salt and pepper.
Heat a large skillet over medium heat and add 2 tablespoons of butter. When the oil is hot, raise the heat to high and add the chicken in 1 layer. Cook without stirring until the bottom side is browned, 1 to 2 minutes. Turn the pieces over and fry until appetizingly brown. Remove the meat to a dry container.
Reduce the heat to medium and add the remaining 6 tablespoons of oil. Once the oil is hot, pour in the cream and add nutmeg, bring to a boil, then cook for 2 more minutes. Lower the heat to keep the sauce warm.
Add the grated Parmesan to the chicken fettuccine sauce. Add chicken and cooked fettuccine there, and mix well. Season with salt and pepper. Serve in hot bowls.

With champignons

Ingredients:

450 g fettuccine;
1 tablespoon of olive oil;
650 g chicken without bones and tendons;
125g bacon, diced
1 white onion, diced;
300 g small mushrooms, chopped;
420 g low-fat cream;
A cup of mushroom broth;
1 tablespoon Worcestershire sauce;
A handful of fresh parsley, roughly chopped.

Cooking method:

Cook pasta in large saucepan in boiling salted water, following package directions, until soft. Drain, reserving 2 tablespoons of cooking water.
Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add half of the chicken. Cook 4 minutes on each side or until golden color. Remove from stove. Repeat with the remaining chicken, adding more oil if needed. Cool to a temperature suitable for cutting. Cut the meat into long thin pieces.
Add bacon to skillet. Cook 2 minutes. Add onions and mushrooms. Stir occasionally, fry for 4-5 minutes or until the mushrooms are golden brown. Add cream and Worcestershire sauce. Mix well. Pour mushroom broth, add chicken and parsley to pasta. Pepper. Serve warm.

With smoked meat and vegetables

Ingredients:

300 g Brie cheese;
2 cloves of garlic;
6 tablespoons of extra-olive oil;
400 g smoked chicken;
300 g cherry tomatoes;
small bunch fresh basil;
Grated green ½ lemon and juice juice;
400 g fettuccine or spaghetti.

Cooking method:

Remove the thin skin from the cheese, then cut Brie into small cubes. Pass the garlic through a garlic press. Cut the cherry in half. Cut the basil however you like. Grate the zest of half a lemon and squeeze out the juice. smoked chicken cut into small sticks.
Melt the cheese in a large bowl in the microwave. Garlic, butter, chicken, tomatoes, basil, lemon peel and add the juice to the cheese. Salt and pepper, mix and leave for 10 minutes.
Cook the pasta in a large pot of salted boiling water, then drain.
Add pasta to meat and cheese with vegetables, mix. Fettuccine with vegetables and chicken is ready.

On the pages of our site you will also learn. Taste the most delicious and juicy Italian meat!

With pesto dressing

Ingredients:

1 bunch fresh basil, washed and dried to remove moisture
2 cloves of garlic, minced;
2 tablespoons toasted pine nuts;
2 tablespoons of lemon juice;
20 g grated parmesan;
400 g fettuccine;
A little parmesan, chopped thin plates, to submit.

Cooking method:

Set aside a couple of leaves from the amount of basil, place the rest in the bowl of a food processor or hand blender. Add garlic and Pine nuts, interrupt.
Add lemon juice and continue blending until smooth, adding a little extra lemon juice if needed. Stir in grated parmesan. Salt and pepper to taste.
Cook the fettuccine in a large saucepan of boiling salted water until al dente. Drain the water.
Reheat the cooked chicken breast in microwave oven optional, cut as you wish.
Transfer the pasta to a serving bowl, add the chicken and mix well.
Garnish with Parmesan slices and a slice of fresh basil leaves.

Cooking method:

Wash the chicken, remove the skin, dry paper towels. Cut carrots and onions into rings. Chop the garlic and dill.
Fry the meat in a preheated pan in hot olive oil until lightly browned.
Put the chicken on the bottom of the multicooker, pack the vegetables on top. Pour spices and salt, add sour cream. pour chicken broth and add a handful of greens.
Cook in the “quenching” mode for 45-60 minutes.
Put the fettuccine in portion plates. Pour on top a small amount liquid from the multicooker and put the chicken. Decorate with dill.

And from this video you will learn another option for making delicious fettuccine with chicken:

Create a piece of Italy in your home, enjoy life, improvise and cook delicious food with us!

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We present to your attention a simple culinary briefing on the topic of pasta. TO family dinner or quiet romantic dinner cooking tasty and not very troublesome italian dish- fettuccine with mushrooms and ham. A few elementary manipulations, a little patience and hearty meal ready!

And if you still have stocks of this thin and flat noodles, we also suggest trying or.

Ingredients:

fettuccine - 300 g;
fresh champignons - 300 g;
onion - 1 small head;
sour cream - 6 tbsp. spoons;
vegetable oil (for frying) - about 50 ml;
lean ham - 250 g.

For sauce:

cream (30-35%) - 200 ml;
butter - 20 g;
hard cheese - 100 g;
salt - to taste.

For submission:

basil or any greens - 2-3 sprigs.

Fettuccine recipe with mushrooms and ham step by step

First of all, we will prepare all the auxiliary ingredients for fettuccine. We wash the mushrooms, shake off the drops of water. Cut the mushrooms into thin slices.
Chop the onion with a knife.
We divide the ham into short straws or in any other way.
In a frying pan with hot refined oil Saute onion slices until softened (3-5 minutes).
We load champignons to the soft onion and, stirring occasionally, wait for the complete evaporation of the moisture released by the mushrooms.
Next, load the pieces of ham. Continuing to stir, fry the contents of the pan for about 5 minutes.
Next, pour a mixture of ham, mushrooms and onions with sour cream. Simmer on low heat for 1-2 minutes, and then remove from the stove. Salt/pepper as desired.
How to make sauce for fettuccine with mushrooms and ham
Mix heavy cream in a small heat-resistant bowl with butter. Bring to a boil over low heat.
Cheese room temperature rub finely and load into hot creamy mass.
Mix thoroughly until cheese chips are completely melted. As a result, the sauce should turn out to be homogeneous, viscous and thickened. Salt the cream cheese mass to taste.
How to cook fettuccine with mushrooms and ham
Finally, we start cooking the main component of our dish - fettuccine. Cooking flat noodles traditional way in salted boiling water. There is a simple rule - for every 100 g Italian pasta 1 liter of boiling water and 10 g of salt are required. For the rest, you can trust the instructions on the package. boiled pasta we completely get rid of the liquid by throwing it into a colander.
We mix all the ingredients (fetuccine, sauce, a mixture of ham, mushrooms and onions) together. We distribute the additives evenly and make sure that all the pasta is saturated with the sauce. We immediately sort into plates and, adding fresh herbs, we bring fettuccine with mushrooms and ham to the table.