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Categories:Viewed: 64 - Published at: 4 years ago
Ingredients
- 4 ounces olive oil
- 12 cloves garlic, peeled and coarsely minced
- 1 pound broccoli florets, washed and blanched
- 2 pounds fresh fettuccine, cooked al dente in boiling, salted water, rinsed and drained, recipe follows
- 12 ounces store-bought Mornay sauce
- Salt and freshly ground black pepper
- 5 ounces freshly grated Romano
- 12 ounces semolina flour
- 12 ounces bread flour
- 1 tablespoons salt
- 8 ounces water, as needed
- 2 eggs
Method
- In a saute pan, heat oil and saute garlic.
- Add broccoli and toss together.
- Add pasta to garlic and broccoli.
- Add Mornay sauce, season, to taste, and heat throughout.
- Serve immediately garnished with cheese.
- Mix dry ingredients in a mixer.
- Slowly add water and eggs.
- Mix for 10 minutes; the dough should be crumbly.
- Extrude pasta as desired.
- Yield: 2 pounds (approximately 10 servings)
