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Fettuccine Primavera

Type: Pasta
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2 cups 125g / 4.4ozAll-purpose flour
2 cups 125g / 4.4ozSemolina flour
1   Salt
6   Eggs (large)
2 tablespoons 30mlOlive oil - plus
1 tablespoon 15mlOlive oil
2   Garlic cloves - thinly sliced
1/2 lb 227g / 8ozMushrooms - quartered
1 lb 454g / 16ozAsparagus - cut 1" pieces,
  And blanched
1/2 lb 227g / 8ozCarrots - sliced on bias,
  And blanched
1/4 lb 113g / 4ozFresh peas
1/2 lb 227g / 8ozSnow peas
1 lb 454g / 16ozFava beans - shelled, blanched
1 tablespoon 15mlMinced fresh Italian parsley

Recipe Instructions

Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add 2 tablespoons olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.

When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.

Roll out dough with a pasta machine or a rolling pin to desired thickness. Run through the widest cutter on the pasta machine to make fettuccine.

Bring salted water to a boil in a large pot. Cook pasta until al dente, 1 to 8 minutes, depending on thickness. Drain immediately.

Add remaining oil to saute pan. Add in garlic and cook until slightly brown. Add mushrooms and cook until soft. Add other vegetables to warm through and finish cooking. Season with salt and pepper. Keep warm.

Place some sauteed vegetables on plate. Add some warm pasta. Top with more vegetables and more pasta. Add a few more vegetables and garnish with parsley.

This recipe yields 8 servings.

MELTING POT with Rocco DiSpirito - (Show # MP-1B26) - from the TV FOOD NETWORK


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