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| Fettuccine Bologna Style |
| Fresh Egg Pasta started in Northern Italy. Northern Italy has a milder climate producing wheat that was easier to roll out by hand to make the fresh pasta. This in addition to the abundant chicken farming held a perfect combination of flour with eggs to make the most flavorful and tender fresh pasta. The Bolognese people have always been partial to the fresh fettuccine noodle paired with the traditional Bolognese meat sauce topped with real Parmigiano-Reggiano. Make the Ecco Pasta according to the directions. Roll your fresh pasta to about 1/32” thick for delicate fettuccine. If desired roll a little thicker for a heartier bite. Use 4 quarts of salted boiling water per pound of fresh made pasta. Boil for about 3 minutes. When the pasta is done, carefully pour it into a colander to drain the water. Divide into serving plates and top with the sauce. Find a recipe for Bolognese Sauce on our recipe page. Buono Appitito! Once you have eaten it you will never forget it. |
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