If you’ve ever been to Italy you know the magic of freshly made pasta, the foundation of Italian cuisine. This traditional Fettucine recipe breaks from convention with the addition of cilantro, which evokes the flavors of Latin America and goes well with anything from Italian marinara to salsa fresca. Our production manager, Alan K., gave this fettucine as a holiday gift and received the tough-to-get family seal of approval. Introduce old world Italy to its new Latin partner, turn on some Rosemary Clooney and Mambo Italiano! We like to show off the pasta with clear cellophane bags with the label of your choice to make your package look sharp and personalized.
• 2 1/4 cups flour
• 1/2 cup cilantro (coarsely chopped)
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 8 teaspoons water
• 2 teaspoons olive oil
Beat the eggs and add the oil and water. In a separate bowl, stir together the flour, cilantro and salt. Make a well in the center of the dry ingredients and pour into it the egg mixture. Mix well, then knead on a floured surface until it is smooth and elastic. Divide the dough into four balls, let rest covered with a towel for five minutes. One at a time, roll a ball out on a floured surface until it becomes a very thin sheet. Make noodles one of two ways: use a pastry wheel to cut into strips, or roll up the dough into a log and cut it into equal-size slices, then immediately unroll the slices. For fresh pasta, cook immediately. To dry for use later, hang the noodles on clothes hangers until completely dry — this usually takes about 12 hours. Package in cellophane bags. Can be stored for up to a year if kept in a dry place.