Fettucine is a particularly popular shape of pasta in Rome and is often served with a rich, flavorful sauce.
- 1 lb all-purpose flour
- 4 eggs
- ½ cup meat sauce
- 1 onion
- 3 ½ oz chicken livers
- 7 oz chicken breast
- 2 oz dried mushrooms
- 3 ½ tablespoons tomato sauce
- ½ cup broth
- salt and pepper to taste
- 3 oz butter
- 2 oz Pecorino cheese, grated
Shape the flour into a well.
Add the eggs to the center, incorporate the egg into the flour and knead the dough with your hands until smooth and even.
Cover with a kitchen towel or plastic wrap and let rest for 30 minutes.
Roll out the dough using a rolling pin or pasta machine.
Flour lightly and fold the pasta multiple times.
Use a knife to cut long, ¼-inch thick noodles.
Lay the noodles out flat on a baking dish covered with a clean kitchen towel and lightly dusted with flour so that the noodles dry properly.
In the meantime, soak the dried mushrooms in a bowl of warm water for 20 minutes.
While the mushrooms are soaking, peel and chop the onion.
Finely dice the chicken livers and breast.
Place a sauté pan over medium heat.
Add 2 oz butter and, once melted, add the onion.
Cook for a couple of minutes and once golden, add the mushrooms, drained and roughly chopped.
Cook for a couple of minutes, then add the meat.
Brown evenly for about 5 minutes, then add the tomato sauce.
Lower the heat and adjust the salt and pepper.
Cook for about 20 minutes, then add the broth so that the sauce doesn’t dry out.
In the meantime, cook the fettuccine for 4 to 5 minutes in a large pot of boiling salted water.
Drain, then toss the pasta in the remaining butter.
Transfer the fettucine into a serving bowl.
Spoon the meat sauce on top and toss.
Cover with grated pecorino Romano and serve.
Source and picture: Academia Barilla