This month in Cook's Illustrated there is a recipe for Fettucine Alfredo. I decided to try it last night and serve small bowls with a wonderful salad of zucchini (thin sliced, salted and rinsed), honey dew melon, shreded chicken, parmesan shavings, lime and olive oil, I was out of the recommended mint (out of this month Gourmet - highly recommended).
Anyway, this was absolutely the best alfredo I've had. I followed every direction: less cheese, less butter, let the cream play the starring role, heat the bowls with boiling water, use fresh pasta....ok....and here's where I find the problem:
I have never used the fresh or frozen pasta from the grocery. I did and I have to say that it's absolutely better than the boxed stuff (and according to Cook's the sauce sticks to it better)...no big surprise....however, I try hard to eat whole wheat pasta - can I get fresh whole wheat pasta? Will I have to finally start making my own pasta? Do you guyst know of any recipes for whole wheat pasta? Is this made easier by the white wheats, etc?
Thanks in advance!
Sounds delicious. Fresh pasta for something like fettucine alfredo makes all the difference. Do you have any local vendors that sell fresh pasta? When I'm in the mood for fresh, I buy from a lady at my farmer's market. She has a part whole wheat one that is great! I bought a squid ink one that was really intriguing. Maybe you'll get so addicted that you'll start making your own, but I haven't gotten to that point yet.
One of my farmers' markets (I spend waayyyy too much time food shopping), in Arlington VA, has pasta in several iterations made with whole wheat, oat, and semolina flour. I had tried dried whole wheat pasta in the past and found it unpleasantly heavy and gluey (maybe I just cooked it wrong), but this is fabulous, with tomato sauce or pesto or anything you can put on it.
Thanks for the report on the Cooks' recipe--I was intrigued when I got the mag and am looking forward to trying it!
It's really fantastic. I've had loads of fettucine alfredo in my day but I'm not sure any of them were 'authentic'. And this was far superior. I tend to overdo cheese in anything I do and I'm really glad I didn't in this. The cream with a bit of butter and just the right amount of cheese and the heated bowls and al dente pasta, really heavenly. The salt proportions were perfect and the freshly ground pepper and sprinkle of nutmeg added just the right 'top note'.
I can't get over how great it was! Rich and hearty, but not heavy - almost 'light' if that's possible. I'll be interested to know how it turns out for you.