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Old 02-19-2008, 06:36 AM   #11
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When I make alfredo, I tend to use bow tie pasta. It's simpler to cook and it's easier for my boys to get on the fork.
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Old 02-19-2008, 06:45 AM   #12
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I like fettucini for a long noodle, but as the last post mentioned, I've been using smaller rounder ones lately because it's easier for the kids to handle. And they think the different shapes are fun! I use a different one every time. Radiatore are great, they are small yet alot of sauce gets into all the little grooves. Medium shells are good too.
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Old 02-28-2008, 02:58 PM   #13
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A newbie question: what is Alfredo chicken?

Cheers, Michele
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Old 02-28-2008, 03:54 PM   #14
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Quote:
Originally Posted by MicheleFromPisa View Post
A newbie question: what is Alfredo chicken?

Cheers, Michele
Hi, Michele. It's chunks of chicken and Parmesan cheese sauce over pasta, usually something long like fettuccine or linguine. Sometimes people add other ingredients like broccoli or bell peppers.

CHICKEN ALFREDO RECIPE - CREAMY CHICKEN MORSELS WITH PASTA
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Old 02-28-2008, 04:01 PM   #15
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imho angel hair is too fine for creamy sauces. I find the strands get stuck together. Fettuccine is traditional for Alfredo, but Spaghetti or Linguine have enough body to stand up to the sauce. For a shorter pasta, I kinda like Strozzapreti. If you aren't familiar with that shape, keep an eye out. Rustichella d'Abruzzo makes it (and exports it to US). one of my favorite shapes.
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Old 02-28-2008, 04:03 PM   #16
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Quote:
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A newbie question: what is Alfredo chicken?

Cheers, Michele
Michele, it's a decidedly American adaptation of what probably started out in Italy, altho Alfredo Viazzi, who is credited with the invention of Fettuccine Alfredo, had a restaurant in New York for a long time, so maybe it's Italian-American all the way? Whatever it is, it sure tastes good!
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Old 02-28-2008, 04:12 PM   #17
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Someone else is also credited with inventing it, in his restaurant in Rome:

Alfredo, Fettucine Alfredo

fettuccine Alfredo. The American HeritageŽ Dictionary of the English Language: Fourth Edition. 2000.
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Old 02-29-2008, 12:32 AM   #18
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Hi, Michele. It's chunks of chicken and Parmesan cheese sauce over pasta, usually something long like fettuccine or linguine. Sometimes people add other ingredients like broccoli or bell peppers.

Thanks so much!
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Old 02-29-2008, 12:34 AM   #19
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Michele, it's a decidedly American adaptation of what probably started out in Italy, altho Alfredo Viazzi, who is credited with the invention of Fettuccine Alfredo, had a restaurant in New York for a long time, so maybe it's Italian-American all the way? Whatever it is, it sure tastes good!
I never tried, but sounds good! Bon appetit!
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Old 03-01-2008, 10:25 PM   #20
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imho angel hair is too fine for creamy sauces. I find the strands get stuck together. Fettuccine is traditional for Alfredo, but Spaghetti or Linguine have enough body to stand up to the sauce. For a shorter pasta, I kinda like Strozzapreti. If you aren't familiar with that shape, keep an eye out. Rustichella d'Abruzzo makes it (and exports it to US). one of my favorite shapes.
I will keep an eye out for it ,sounds interesting.
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