Fettuccine in Tomato Basil Sauce
You will prepare Fettuccine (meaning little slices), just like Nonna. We begin by discussing the differences in flours used to achieve various results in pasta texture. Then, roll up your sleeves and get ready to work those palms as you learn the importance of kneading the dough properly to create a smooth, pliable consistency that you will shape and cut into beautiful fettuccine / tagliatelle ribbons to be cooked and enjoyed with a light and tasty tomato sauce that you will also prepare in this class.
Fettuccine al Alfredo
The popular Fettuccine Alfredo is an American spin-off from the original recipe first introduced at Ristorante Alfredo in 1907, which consists of no cream! Yup, you read that right. In staying true to the way it is eaten in Italy, you will flavor your freshly-cut fettuccine in the delicious emulsion of rich butter and Parmigiano Reggiano. Light and tasty, it is the authentic way to enjoy fettuccine "al Alfredo".
