Secrets of cooking perfect fettuccine

Do you like Italian dishes? Are you excited about pasta? Then try cooking a tasty and nutritious dish with fettuccine.

What is fettuccine?

In fact, fetuchini is one of the varieties of Italian pasta, which is very popular in Rome. This is a flat and rather wide noodles about 7-10 millimeters thick. It is served either with various fillings, or with sauces.

Interesting: the name translates from Italian as "tape", and it reflects the essence of the dish.

How to cook?

How to cook fettuccine? Let's consider some interesting recipes.

Cooking noodles

To make pasta a success, you need to figure out how to make noodles. Here's what you need:

  • five chicken eggs (you can use two eggs and six yolks, then the finished noodles will get a beautiful and bright yellow color);
  • two glasses of flour;
  • two tablespoons of vegetable oil (olive oil is best used);
  • half a teaspoon of salt;
  • 40-50 milliliters of water.

Step-by-step instruction:

  1. Cooking noodles is a simple, but time consuming process that requires effort. It is worth starting with kneading dough. To do this, sift the flour and pour a horizontal surface on a table or any friend. In the center, make a recess, put eggs into it and pour in oil and some water (you can add not all the amount to determine the desired consistency). Gradually moving the flour from the edges to the center, knead the dough. It should be cool, but pretty elastic.
  2. Remove the dough for a couple of hours, wrapping it in foil or food film so that it is infused and “rested” for a bit.
  3. Roll out the dough into a thin layer about 1-2 millimeters thick. Cut it into strips 7-10 centimeters wide and use ready-made fettuccine.

Variants of sauces and toppings

Below are some interesting options.

Option number 1

We offer a recipe for cooking fettuccine in a cream sauce with shrimps. You will need:

  • 400 grams of fettuccine pasta;
  • 400 grams of shrimp;
  • a glass of cream (better to use 20% fat);
  • two tablespoons of olive oil;
  • 20-30 grams of butter;
  • tablespoon of wheat flour;
  • 50-70 grams of hard cheese;
  • a pinch of dried basil;
  • salt to taste

Description of the cooking process:

  1. First you need to prepare the shrimp. Throw them in boiling salted water and cook for about 5-7 minutes after re-boiling. Remove them, cool slightly, clean and place in a bowl.
  2. Cook the cream sauce. To do this, fry the flour in butter, then add the cream and cook the mixture, stirring, until the volume decreases by about a quarter.
  3. Now cook fettuccine to the state of "al dente", it will take about 4-7 minutes (depending on the thickness of the paste).
  4. Put shrimps in cream sauce, add olive oil and basil. Then put the finished welded fettuccine there. All together, heat on low heat for about a minute, at the end add salt. Arrange the dish on plates and sprinkle with grated cheese.
  5. Done!

Option number 2

Make fettuccine with mushrooms and chicken. Here's what you need for this:

  • 250 grams of fettuccine;
  • 300 grams of chicken fillet (breast will do)
  • 150-200 grams of fresh mushrooms (white or champignons will do);
  • two tablespoons of olive oil;
  • one small onion head (you can use leek or shallot);
  • three cloves of garlic;
  • 20 grams of butter;
  • 150 grams of hard cheese;
  • one glass of cream 30% fat;
  • pepper and salt to taste.

Step-by-step instruction:

  1. First prepare the filling. Cut chicken fillet into small cubes. Wash mushrooms and cut into thin plates. Heat olive oil in a frying pan and fry the chicken first for ten minutes, then add the mushrooms and fry it all together for another five minutes. At the end add pepper and salt, turn off the heat after a minute.
  2. Next, cook the sauce. Peel the onion and cut into thin half-rings. Peel and chop the garlic too. In a frying pan, heat the butter, fry garlic and onion until golden, pour in the cream and cook for about 5-7 minutes (do not cover with a lid). Scrunch the cheese and add it to the sauce, wait until it completely melts.
  3. Finally, it's time for fetuchini. Cook them in salted water so that they remain a bit harsh.
  4. Arrange the pasta in portions, place the chicken and mushroom filling on top and pour all the sauce.

Option number 3

Prepare fettuccine with ham, cherry tomatoes and olives. You will need:

  • 250 grams of fettuccine;
  • 100 grams of ham;
  • 100 grams of cherry tomatoes;
  • three bunches of fresh basil greens;
  • 15 pitted black olives;
  • 30-40 grams of hard cheese (you can use a variety with a mold);
  • five tablespoons of olive oil;
  • pepper and salt to taste.

Process description:

  1. It is worth starting with the filling. Ham cut into strips or narrow strips. Cherry tomatoes cut in half. Basil cut, pre-washed and dried.
  2. In a skillet, heat the olive oil and fry the ham on it first, then add cherry tomatoes after two or three minutes, and after a couple of minutes the olives and basil. Fry all about three minutes, then pepper and salt.
  3. Boil fettuccine in slightly salted water. Shake off the water from them and transfer to the pan with the filling, warm up a minute on medium heat.
  4. On a fine grater rub the cheese.
  5. Arrange the dish in plates, sprinkle each piece with cheese and serve to guests.


Some useful tips for experienced and novice hostesses:

  • You can roll out the dough in parts, this is true if the working area is small.
  • To make it easier to cut the dough, after rolling it is possible to let it lie for ten or fifteen minutes.It dries a little and will be faster and better to be divided into parts with a knife.
  • For slicing fettuccine, you can use a pizza cutter.
  • If you do not have time, but you want to get an attractive and even fettuccine, then you can cheat a little. So, the rolled up layer sprinkle with flour (so that the dough does not stick together), twist into a roll and cut across.
  • Do not digest the paste, otherwise it will lose elasticity and turn into porridge. The ideal state is al dente, that is, fettuccines should be a bit harsh. Do not forget that then they mix with sauce or filling and soften to the desired state.
  • Use durum wheat flour for making dough, only it will allow to achieve the desired consistency.
  • Cooked homemade fettuccine can be stored. To do this, simply dry them and put them in an airtight container.
  • After cooking the pasta, it is important to fold it into a colander so that all the excess water in the glass is not needed in the dish.

Be sure to please yourself, relatives and guests by preparing delicious dishes.

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