A divine dish for a special occasion.
My mother would make this on special occasions when we would have “important” guests over for Sunday dinner. It was one of our favorite dinners, that we would eagerly await and my sisters and I would pay special attention to so that we could make on our own.
Fettuchine Pasta:
If you are brave enough to make your own pasta, begin the day before so it can “rest” overnight. There is nothing like your own fresh pasta, and I was lucky enough to get the pasta attachment for my Kitchen Aid mixer, so rolling it out and slicing the pasta into strips became so much easier then making it the old way!
On a large flat surface, pour 4 cups of Tipo “00” flour and 2 tablespoons of salt into a mountain and make a well in the middle.
In the well, pour 1/4 cup of olive oil, 4 eggs and 1/4 cup of water. Begin to fold the flour into the middle of the wet well and mix, always folding from the outside edges into the middle. Add any seasonings to the dough while it is sticky.
Keep kneeding until you can shape it into a ball. Roll the dough out on a flat surface and cut into long flat noodles.
Carefully lift with a spatula onto a cookie sheet and set aside to dry overnight.
Boil in salted water with a tablespoon of oil and cook until al dente.
Alfredo Sause:
Grab the largest sausepan or pot you own and melt over medium heat 1 1/2 sticks of butter adding in one small chopped green onion, 1 pound of chopped mushrooms and 5 cloves of diced garlic.
In a separate measuring cup, disolve 1/4 cup of cornstarch in 1/2 of warm water then mix it into the sausepan.
Add the 4 quarts of Half & Half into the pot next, and keep stirring all the while over medium heat.
Pour 1/2 the bottle of white cooking wine next into the pot. Mom always used Holland House White Cooking Wine. I’ve also used whatever bottle of white I’ve had open in the refrigerator as well….
Stir constantly at a medium boil and add 2 cups of small cooked shrimp and 1 cup of cut up scallops to the sause. Add 2 tsp of Sicilian Spices.
Add 1/4 cup parmesean cheese. Lower the heat to a simmer adding more cornstarch to thicken or plain milk if it gets too thick.
Add salt and course pepper to taste.
Fettuchine and Seafood Alfredo Sause
Nutrition per portion
Ingredients
- FETTUCHINE PASTA
- 4 cups Tipo "00" flour
- 2 Tbs salt
- 1/4 cup olive oil
- 4 eggs
- 1/4 cup water
- ---------------------------------------------
- ALFREDO SAUSE
- 1 1/2 stick of butter
- 1 small green onion chopped
- 1 pound chopped mushrooms
- 5 cloves diced garlic
- 1/4 cup cornstarch
- 1/2 cup warm water
- 4 quarts Half & Half
- 1/2 bottle of white cooking wine
- 2 Tbs Sicilian Spices
- 1/4 cup parmesean cheese
- 2 cups of small cooked shrimp
- 1 cup of small cut scallops
Method
Fettuchine Pasta:
- 4 Cups of Tipo "00" flour, to 2 tbs salt and make a well.
- Add 1/4 cup of olive oil and 4 eggs and 1/4 cup of water to the middle of the well.
- Stir to make a soft dough.
- Add any seasonings to the dough and roll thinly and cut into long flat noodles.
- Carefully lift with a spatula onto a pan and set aside to dry overnight.
- Boil in salted water with a tablespoon of oil.
- Cook until al dente
Alfredo Sause:
- Melt in a large sausepan 1 1/2 sticks of butter
- Add one small chopped green onion, 1 pound of chopped and sliced mushrooms, 5 cloves of diced garlic
- Preheat iron skillet over medium heat, add 1 tsp of butter
- In a separate cup, disolve 1/4 cup of cornstarch in 1/2 cup of warm water. Mix into the sausepan.
- Add 4 quarts of Half & Half stirring on medium heat.
- Add 1/2 bottle of white cooking wine.
- Add salt and course pepper to taste.
- Add 2 tsp of Sicilian Spices
- Stir constantly at a medium boil and add 2 cups of small cooked shrimp and 1 cup of cut scallops to the sause.
- Lower the heat to a simmer adding more cornstarch to thicken or plain milk if it gets too thick
- Taste and season
- Add 1/4 cup parmesean cheese.
