Ina makes a basic pasta dish featuring homemade fettuccine, buffalo butter and aged Parmigiano-Reggiano!
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Fettuccine with Buffalo Butter and Parmigiano-Reggiano
RECIPE COURTESY OF MISSY ROBBINS
Level: Easy
Total: 1 hr 20 min (includes resting time).
Active: 50 min.
Yield: 4 servings.

Components.

1/4 cup kosher salt.
4 ounces buffalo butter.
4 tablespoons saltless butter.
1 1/4 pounds Fettuccine, dish follows.
Freshly ground black pepper.
1 cup grated Parmigiano-Reggiano cheese (grated utilizing the fine side of a box grater).
1/2 cup grated aged Parmigiano-Reggiano cheese (grated using the large side of a box grater).

Fettuccine:.

1 pound 00 flour, plus more for cleaning.
25 big egg yolks.
Semolina flour, for cleaning.

Instructions.

Unique equipment: A stand mixer with pasta roller and fettuccine cutter accessories (or a manual pasta machine).

Bring a big (8-quart) pot of water to a boil and add the salt. Heat a big (12-inch) saute pan over low heat and include 1/2 cup of the boiling water to the pan. Add both butters to the pan and cook for 2 to 3 minutes, stirring slowly, until the sauce has actually emulsified.

Meanwhile, add the Fettuccine to the boiling water and cook for around 1 to 2 minutes, up until just tender. Using tongs, transfer the cooked pasta to the saute pan. (Do not drain pipes the pasta water.) Add an extra 1/2 cup pasta cooking water, if needed, and newly ground black pepper to taste.

Continue to cook on low heat for 2 minutes, tossing to coat the pasta with sauce, till the sauce is well incorporated. Remove the pan from the heat and include the carefully grated Parmesan in a sluggish stable stream while tossing the pasta. If required, add more pasta water to loosen up the sauce.

Divide the pasta among 4 bowls, leading each serving with the aged Parmigiano-Reggiano and more newly ground pepper and serve.

Fettuccine:.

Place the 00 flour in the bowl of a stand mixer fitted with the dough hook accessory. With the mixer on low speed, slowly add the egg yolks, a couple of at a time. Continue to mix up until the dough is smooth. If it is a touch dry, include a few drops of water. The dough will be brilliant yellow.

Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with cling wrap and let rest at room temperature level for 30 minutes.

Divide the dough into three equivalent parts and flatten the very first part into an oval about 3/4-inch thick. Remove the dough hook accessory from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next action). Set the attachment to the best setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the exact same setting, folding the dough in on itself and rolling in between each. Modification the accessory to the next setting and repeat the process, working your method through each width setting twice till the pasta is practically transparent. Repeat with the staying pieces of dough.

Eliminate the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the device. Sprinkle the cut fettuccine gently with flour and location in bundles on a parchment-lined sheet pan that has actually been sprayed with semolina flour. Reserve until prepared to use.

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Ina Garten Makes Fettuccine with Buffalo Butter|Barefoot Contessa|Food Network.