FETTUCCINE WITH BROCCOLI

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Fettuccine with Broccoli image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 10 servings

Number Of Ingredients 12

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

Steps:

  • 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)

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