"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-11-2017, 02:45 PM   #11
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,004
Quote:
Originally Posted by Andy M. View Post

This is why I put the word "Authentic" in quotes.



European butters often have a higher fat content than American butter. That difference can be offset by adding a little more butter. The water cooks off and you're left with more fat...

Fettuccine Alfredo is one of the few classic dishes that can be traced to a specific single point of origin. So one can have a higher degree of confidence that the original recipe is being followed.
I realize that and I believe I quoted the person I was directing my reply to.
__________________

__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 05-11-2017, 04:47 PM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,610
Quote:
Originally Posted by CraigC View Post
I realize that and I believe I quoted the person I was directing my reply to.
My bad.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-12-2017, 12:11 AM   #13
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 19,659
Send a message via Skype™ to taxlady
Quote:
Originally Posted by buckytom View Post
Sounds really good Andy.

I am giving DW a pasta maker this Sunday for Mother's Day.

It was originally intended to be used to make pierogies, but I think if she gets into it, we will be eating a lot of fresh pasta. I know our son loves pasta, especially without tomato sauce. If we could make an alfredo sauce without using cream, I see that as a really possible hit in our house.

Thanks for the write up and idea.
Oh dear. Appliances for Mother's Day, etc. might not be appreciated.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-12-2017, 01:35 AM   #14
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,279
It's not exactly a vacuum cleaner or washing machine.


My wife has really gotten into cooking lately, and after getting a lesson from my neighbor on how to make pierogies like her mother made, I know she will love it.

Besides the flowers, a card, and dinner wherever she wants to go fills out the gift, so no worries, taxy.


Getting back to the thread, Andy, what kind of pasta maker do you have?
__________________
Life is so much simpler when you stop trying to explain yourself, and just do what works for you.
buckytom is online now   Reply With Quote
Old 05-12-2017, 09:40 AM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 44,610
I think it's an Imperial (not an Imperia). It looks like this only it's red. In addition to rolling the pasta sheets, it cuts fettuccine and a much thinner version that could sub for spaghetti.
Attached Images
 
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 05-24-2017, 11:59 AM   #16
Senior Cook
 
Join Date: Aug 2012
Location: New Hampshire, USA
Posts: 290
I'm going to have to give fresh pasta another try. I tried it years ago (fettuccine) and didn't like it as much as dried. But I do love Ravioli and that's made with fresh pasta. Our local supermarket has it all made and rolled out so I am thinking of trying that and making my own ravioli filling.
Stock Pot is offline   Reply With Quote
Old 05-24-2017, 09:13 PM   #17
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 2,940
Stockpot - I'm thinking that you are going to be one happy Ravioli maker - the filling combo's are amazing not to mention numerous!

Sagittarius - Well said! My belief's precisely!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 05-24-2017, 10:59 PM   #18
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 758
It's called 'Imperia', after the city of Imperia, on the Italian Riviera, where it was originally, and probably, still is.

di reston


Enough is never as good as a feast Oscar Wilde
di reston is online now   Reply With Quote
Old 05-24-2017, 11:00 PM   #19
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 758
Should've put 'made' at the end of the sentence!


di reston


Enough is never as good as a feast Oscar Wilde
di reston is online now   Reply With Quote
Old 05-26-2017, 11:00 AM   #20
Assistant Cook
 
Join Date: Mar 2017
Location: Columbia
Posts: 40
Never underestimate the power of good pasta water! I always try to dip a cup measure into the pot to rescue some pasta water before draining. This is great stuff for finishing almost any pasta sauce!
__________________

HeidiCooksSupper is offline   Reply With Quote
Reply

Tags
recipe

"Authentic" Fettuccine Alfredo Twenty or twenty-five years ago, a woman I was dating taught me how to make fettuccine Alfredo. I was just learning how to cook and she was much more adept. She gave me a basic recipe using butter, cheese and heavy cream. I've been making it that way, with and without additions, since then. I subsequently learned that recipe wasn't authentic as the original recipe was butter, cheese and pasta cooking water. I've never tried to make it this way until today. I got a pasta maker for a Christmas gift and have used it a couple of times. Earlier this week, I defrosted a disk of pasta dough leftover from another effort and my GD and I made fresh fettuccine to go with Alfredo sauce for dinner the other night. I made that recipe with cream as I wanted to experiment with the original recipe when it wasn't a family meal. I reserved a small portion of pasta dough for the experiment. Today's lunch was the experiment. I rolled out some fettuccine noodles and cooked them in a smaller than usual amount of water to ensure I had a starchy enough liquid. Meanwhile I melted some butter and readied some parm reg. I drained the noodles and saved some of the water, added the pasta to the butter, added the cheese and some of the water. Everything got tossed together. What started out looking like a watery mess came together to create a nice creamy sauce for the pasta. A little salt and pepper and I had a fantastic lunch. First of all, fresh made and cut pasta is noticeably different and better than dry. Second, the flavor of the cheese stands out more in the absence of the extra fat from the cream. As the pasta cooled on my plate, the sauce thickened. I probably could have added a little more water. On the whole it was a very good experience. I'll have to experiment on the family next time. GD is lactose intolerant so the absence of cream will be better for her. I think my next pasta experiment will be to make lasagna noodles. I just have to figure out the right thickness. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.