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Crusty Fettuccine (Pharoah's Wheel)

Cuisine: Italian
Type: Pasta
Serves: 1 people

Recipe Ingredients

  Pasta - homemade with 4 eggs
2 1/2 cups 156g / 5.5ozFlour - (2 1/2 to 3)
6   -water
3 tablespoons 45ml- salt
3 cups 711mlMeat sauce - (see recipe)
1/2 cup 31g / 1.1ozBeef salami - diced -or-
  Tongue - diced -or-
1/4 cup 15g / 0.5ozChicken fat - or bone marrow*
1/2 cup 80g / 2.8ozRaisins;dark - seedless (opt)
1/2 cup 46g / 1.6ozAlmonds - whole (opt)
1/2 cup 118mlPine nuts - (opt)

Recipe Instructions

*Anne's note: Butter or margarine may be substituted for the chicken fat as it is used to grease a dish.

Roll out the dough not too thin and fold as you would for a jelly roll, 2 1/2" wide. Cut 1/6" wide slices and toss to unfold noodles. Bring 6 quarts of water to a boil. Add tagliolini and salt; when boiling resumes, cook 1 minute. Drain, and place in a large bowl with meat sauce and diced cold cuts. Toss quickly to distribute the dressing evenly. Place in a round oven proof baking dish, well greased with fat.* If using raisins and nuts, make layers, alternating pasta with a mixture of raisins and nuts. Bake in 350F oven for 1 to 1 1/2 hours, or till a nice crust is formed on all sides. Invert over a serving dish and bring to the table.

Mario Batali


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