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Piedmont-style Fettuccine

  • 1 hour
  • First Courses

Ingredients: Per 4 servings

  • 1 lb all-purpose flour
  • 4 eggs
  • 1 tablespoon oil
  • ¾ oz grated Parmigiano Reggiano cheese
  • water, (if necessary)


Prepare some dough with 1 lb of flour, 4 eggs, a tablespoon of oil, 2 Tbsp of grated Parmesan and a couple of spoonfuls of water (if necessary). Knead the dough, leave to rest and roll into sheets. Cut into “fettuccine” of 0,4 inch wide. Cook in abundant, lightly salted boiling water, drain, and arrange on a fairly large, preheated oval plate. Dress with butter in small scattered pieces, mixed with half of the Parmesan, some freshly-ground white pepper and a dusting of nutmeg. Mix, divide into portions, slice the truffle on top, and serve accompanied by the rest of the Parmesan and meat sauce on the side.