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Cooking with Loretta: Pistachio Fettuccine

July 10, 2017 - Loretta Paganini
The "secret" ingredient in this recipe is the wine. It removes the raw taste of the eggs and with the water it makes the dough lighter and more elastic. This recipe was given to me by Signora Assunta, who is a Bolognese "Sfoglina" the pasta maker at one of Bologna's finest restaurants. The recipe serves eight.

2 cup “00” flour 1/2 cup unsalted pistachios, finely ground 3 large eggs 1/4 cup dry white wine 1 tsp. salt

Place flour and ground pistachios on a wooden board and form the mixture into a mound. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up egg and mix contents of well.

Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of hands. Knead dough for about 20 minutes, until it is smooth and elastic. (If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.) To test for doneness, punch dough with index finger. If it springs back, it is done.

Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. Roll out dough and cut into fettuccine.

Loretta Paganini is the author of "My Sanibel Kitchen."


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