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Fettuccine alla Ciociara (Fettuccine with Meat Sauce and Pecorino)

di Academia Barilla

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Fettuccine alla Ciociara (Fettuccine with Meat Sauce and Pecorino)
PREPARATION TIME
50 minutes

DIFFICULTY
Medium

TYPE
First course

ITALIAN REGION
Lazio




Ingredients for 4 people


3 1/3 cups flour
4 eggs
1/2 cup oil
Salt to taste
7 tablespoons butter
1 cup+ 12 tablespoons Pecorino Romano cheese

grated



Preparation 40 minutes preparation + 10 minutes cooking
1. Make a well in the flour, add eggs, salt and oil and knead until smooth

2. Cover with a towel or plastic wrap and set aside to rest for 30 minutes

3. With a rolling pin or pasta machine, roll out paper-thin sheets (less than 1/16 inch)

4. Dust sheets with flour and fold onto themselves several times

5. With a knife, cut into 1/4-inch strips

6. Lay out fettuccine to dry on a sheet lined with a clean cotton towel dusted with flour

7. Boil pasta in plenty of salted water for 5 minutes, drain and toss with melted butter or meat sauce and plenty of grated Pecorino