(photo: With the Imperia in the background, tiny mounds of Fettucine lay to dry)
My wife's family celebrates Palm Sunday via a never ending feast of homemade Fettucine (made via the standard Imperia pasta machine). The homemade fettucine are delicate and wonderfully light ("light" is something you hear lots of people say about homemade pasta, I agree but I'm not sure it's wholly accurate). My wife's mother serves the Fettucine with a simple tomato sauce and toasted breadcrumbs (grated Roman cheese is present as well).
(photo: Lots of tomato sauce, breadcrumbs, and grated Romano cheese)
Fettucine is a classic pasta shape and known throghout the world. Fettucine is a flat thick noodle and is sometimes referred to as tagliatelle in other parts of Italy. The Scordo Pasta Challenge continues on...
(photo: T. and E. in awe of the pasta traffic jam)
What a beautiful job....I have been playing around making homemade fettuccine but mine don't look as beautiful. Any tips? What is your recipe- will you share it? The bread crumbs sound interesting...my Dad always put toasted breadcrumbs on his pasta with anchovies. I will try this! Buon Appetito -Happy Palm Sunday!
Hi Susan,
I'll aim to post the recipe soon. I'm not 100 percent sure of the breadcrumb tradition, but I know it was used as a substitute for grated cheese (especially expensive Parmigiano-Reggiano).
Thanks,
Vince