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Old 06-15-2017, 02:37 PM   #31
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Quote:
Originally Posted by Andy M. View Post
Spaghetti and meatballs are also both Italian. The idea of serving them together is an American one.
True
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Old 06-15-2017, 03:55 PM   #32
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Fettucine all'Alfredo is 100% an Italian recipe, and well documented. The original doesn't, however, have cream in it. Savoury recipes that include cream are totally anathema to southern Italians. The dish was the creation of a well known Roman restaurateur whose restaurant was in Via della Strofa, Rome, a restaurant that attracted many famous Hollywood actors and other glitterati in the Dolce Vita era. Rome was a wonderful place then, thronging with the famous, the wealthy and the intellectuals who mingled in places like Alfredo's. It was an amazing place to be, then - and I speak from experience - and a place that left a lasting impression. I've never been anywhare like it since.

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Old 06-17-2017, 08:36 AM   #33
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Originally Posted by CraigC View Post
Any of you folks use a pasta pot that has a basket/strainer? With some straight, thin pasta you may loose a little through the strainer holes, but you won't loose much. You will have a whole pot of pasta water left to take out as much as you like at your leisure.

I have one of these, and I use it when I make chicken soup. I just lift out the strainer than contains the chicken, bones, vegetables, etc, and just leaves the broth in the pot.
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"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
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