Eric’s Broccoli Fettuccine

Eric loves broccoli in anything, and always asks for it. This is his favorite recipe because he get to help make the pasta, which is fun and messy. He also likes grating the nutmeg, but that usually ends up with the nutmeg seed in the Alfredo sauce.

I had been using Giada De Laurentiis’ fresh pasta recipe for years, when my neighbor came across her husband’s grandma’s recipe. We taste-tested, and I like the grandma’s version better! So sorry, Giada… I’ve ditched you! My Alfredo sauce is very similar to Giada’s version, I started with her recipe, and I’ve modified it a bit over the years.

Please understand, this Alfredo is not a healthy recipe. And it’s not something we indulge in very often. But it is very special and yummy! I’d rather enjoy it in all it’s fatty glory very infrequently rather than try to skinny it up with non-real-food chemically substitutes. It just has to be considered an indulgence! The fettuccine is fine depending on what you make with it, and I sometimes make it with whole wheat flour, if that’s what I have on hand.

Fresh Fettuccine
Mix in food processor:
2-⅛  cups of flour
1 teaspoon salt
Whisk together in a separate bowl:
2 eggs
¼ cup warm water
1 Tablespoon extra virgin olive oil
Pour the egg mixture in to the food processor, and pulse until it resembles coarse cornmeal.

Pour the dough out on to a floured surface, and gently knead it until it all holds together in one ball. Refrigerate for an hour or so while you set the table, then run the dough through a pasta machine to create fettuccine.

Wine makes everything better.

Set a very large pot of water with a handful of salt to boil. As you wait for it to boil, make the sauce and prepare the broccoli into bite-size florettes.


Alfredo Sauce
In a saucepan, stir to blend:
2 cups of heavy cream
½ cup of fresh lemon juice
zest of ½  lemon
2 garlic cloves, halved
Heat over medium temperature (do not boil) and melt in:
1 cup of butter (I KNOW! It’s a lot)
Once butter is melted, turn heat all the way down to low and grate in:
fresh nutmeg (about ¼ teaspoon).

When pasta water is at a boil, throw in your bite-size broccoli flowers. Set a timer for 2 minutes, and promptly remove the broccoli with a large slotted spoon into a large serving dish. The broccoli should be bright green, and don’t worry if it seems to be not cooked enough. It will continue cooking while it sits there waiting for everything else.

Throw your pasta in the now-broccoli-flavored water until just cooked through, then place in the same serving dish as the broccoli.  Do not drain or rinse the pasta, but rather scoop it out so some of the cooking water stays on the pasta. This helps the sauce cling to the pasta.
Remove garlic cloves from sauce, and stir in:
2 cups of grated Parmesan cheese
Add salt and (white) pepper to taste, and raise temperature if necessary. Then pour the sauce over the pasta and broccoli, and toss all together.
Enjoy!

~Krista (and Eric)

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2 Comments

Filed under Food

2 responses to “Eric’s Broccoli Fettuccine

  1. Very intreresting blog. It was very useful. I was searching exaxtly for this. Thank you for your effort. I hope you will write more such interesting posts.

  2. The Low Fat Chick

    How nice! I received a pasta maker for Christmas and was thinking about making fresh pasta this week with a ricotta pesto sauce. You inspire me. I have never done it before but after reading your post, I sure am gonna give it a try. Going back to work tomorrow after almost two weeks off so if I can make it through the week, pasta maker here I come!

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