Fettuccine all'Abruzzese

Ingredients for Fettuccine all'Abruzzese

Instructions for Fettuccine all'Abruzzese

To prepare the Fettuccine all'Abruzzese recipe, please follow these instructions:

The flour is poured into a bowl and make a small indentation in the middle. Eggs whipped lightly together and pour into the recess, along with a little salt. Stir the flour a little at a time, along with the beaten eggs together until you get a dough. Take the dough up and lay it out on the table and knead the then well with hands. Portion dough into 2-3 pieces and work each piece thoroughly, once again to the dough is smooth. Covered with cloth and made over 1 hour. Pieces of dough is pressed flat and run through the pasta machine to, possibly. sprinkled with a little extra flour for the dough is 2-3 mm thick. Finally run the dough through the pasta machine so you get some 2 cm wide noodles. Put the noodles on a melbestrøet Board and let them dry for approximately 30 min. While cut pancettaen in fine cubes. The onion cut into fine cubes. The olive oil is heated and herein granted pancette and løgtern lightly golden. Add the pressed garlic clove together with Basil. Let it all Saute on the forehead in an additional 5 min. Of and to add a little broth. Finally, season with salt and pepper. The noodles are cooked in salt water 1-2 minutes until tender or "al dente". Pour into aim and afdryppes. Mix with pancetta mixture and sprinkled with grated cheese and quiet.