Egg Fettuccine Rose Recipes

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PINK SAUCE PASTA



Pink Sauce Pasta image

The most delicious pink sauce pasta with a cheesy tomato cream sauce. So simple and so delicious!

Provided by Farah Abumaizar

Categories     Main Course

Number Of Ingredients 14

300 g pasta of choice, I used penne
2 tbsp butter
1 tbsp olive oil
1 small red onion, minced
4 garlic cloves, minced
1.5 cups tomato passata (or puree or sauce-not tomato paste)
1 tsp dried basil
1 chicken bouillon cube, crumbled
pinch sugar
sprinkle of red chili flakes
salt and pepper to taste
1/2 cup heavy cream
1/2 cup milk
1/3-1/2 cup shredded mozzarella cheese

Steps:

  • Cook the pasta to al dente according to package instructions, then drain, reserving some of the pasta water.
  • Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute.
  • Add the tomato passata, dried basil, crumbled chicken bouillon cube, sugar, red chili flakes and salt and pepper to taste. Simmer for a few minutes, then add the cream, milk and the shredded mozzarella.
  • Add the cooked pasta, toss to combine and warm through for a few minutes. If sauce is too thick, add a splash of pasta water. Enjoy immediately!

Nutrition Facts : Calories 459 kcal, ServingSize 1 serving

AUTHENTIC HOMEMADE ITALIAN EGG PASTA DOUGH



Authentic Homemade Italian Egg Pasta Dough image

Flour, eggs, salt: that's all you need to make fresh pasta at home. This is the simplest and most authentic Italian recipe you'll find to make homemade pasta like lasagna, ravioli, tagliatelle, tortellini... you name it! The best part is you don't even need a pasta machine if you don't have one!

Provided by Alemarsi

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 3

2 ¼ cups Italian-style tipo 00 flour
3 large eggs
1 pinch salt

Steps:

  • Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
  • Roll out the dough with a pasta machine or with a rolling pin and cut into your favorite pasta.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g

BASIC DOUGH FOR FRESH EGG PASTA



Basic Dough for Fresh Egg Pasta image

Fresh pasta isn't something you can master in one go. There's a learning curve. Only experience can teach you how the dough should feel and how thin to roll it. (Not that it needs to be rolled by hand with a rolling pin. A hand-crank pasta machine is a fine tool, perfect for a small batch.) But pasta making isn't rocket science either. Most competent home cooks will succeed, even if they never match the prowess of mythic Italian nonnas. Fresh homemade egg pasta is definitely worth the effort, though, and it is always better than commercially produced versions.

Provided by David Tanis

Categories     pastas, project

Time 1h20m

Yield 4 servings

Number Of Ingredients 4

2 cups all-purpose flour
1/4 teaspoon salt
2 large eggs plus 2 egg yolks, beaten
Semolina or rice flour, for dusting

Steps:

  • Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
  • Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
  • Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 185 milligrams, Sugar 0 grams, TransFat 0 grams

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