Patchoi Fettucini in Alfredo Sauce
Patchoi Fettucini in Alfredo Sauce

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, patchoi fettucini in alfredo sauce. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Patchoi Fettucini in Alfredo Sauce is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Patchoi Fettucini in Alfredo Sauce is something that I’ve loved my whole life.

This is how you make fettuccine Alfredo like the Romans. It's an incredibly simple and quick dish with only a few key ingredients: pasta, butter, and cheese. The result is impressively elegant and rich, and loaded with the flavors of sweet, young.

To get started with this recipe, we must prepare a few ingredients. You can have patchoi fettucini in alfredo sauce using 4 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Patchoi Fettucini in Alfredo Sauce:
  1. Get 1 cup patchoi cooked and puréed
  2. Take 2 3/4 cups flour
  3. Take 3 eggs
  4. Make ready 1 tsp salt

I love to use fresh refrigerated fettuccine noodles because it tastes that much better. If you want the fettuccine alfredo to be a little more "saucy" toss the sauce. Easy Homemade Fettuccine Alfredo Sauce with Milk. Compared to other homemade alfredo sauce recipes it is a thick and creamy Alfredo sauce without cream or cream cheese but you would never know it.

Steps to make Patchoi Fettucini in Alfredo Sauce:
  1. Combine patchoi, flour, eggs and salt to form dough. Add a little coconut oil if the dough is dry.
  2. Wrap the dough in cling wrap and let it sit at room temperature for 30 mins.
  3. Remove from cling wrap and cut into 4.
  4. Roll out each piece separately until very thin, using a rolling pin.
  5. Fold in half and using a sharp knife, cut into tin pasta strips.
  6. Open out each strip fully and lay on tray to dry for 10 mins. Do not over dry.
  7. Drop into boiling water for 5-7 mins depending on thickness.
  8. Freezes well in air tight container.
  9. Drop into Alfredo sauce when it is finished cooking. This is the same Alfredo for the Pumpkin Ravioli.
  10. Add some chopped basil and Roma tomatoes at the end.

Instead of heavy cream, the decadent sauce you know and love starts with pureed cauliflower (with just a tiny bit of milk and Parm mixed in). Now ReadingLightened-Up Fettuccine with Cauliflower Alfredo Sauce. Slowly add the cornstarch/water mixture stirring until the sauce begins to thicken slightly. Do not over thicken as the parmesean cheese will also act as a thickener. Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water.

So that is going to wrap it up for this exceptional food patchoi fettucini in alfredo sauce recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!