Fettuccine with Ricotta

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MASTERY Level
45 min
726 Views
 
MASTERY Level
0 People
45 min
INGREDIENTS for 0 people
  • 1 lb all-purpose flour
  • 4 eggs
  • 1 pinch salt
  • water
  • 1 lb ricotta cheese , fresh
  • 4 tablespoons extra virgin olive oil
  • salt
  • pepper , freshly ground
Preparation

Knead the dough then leave to rest covered by a dish towel for a ½ hour. Using a rolling pin, prepare a sheet that is not too thin, fold several times and cut into fettuccineof about 0.2 inch.

Leave to dry out arranging them, well exposed, on a tray containing a dish towel dusted with flour. Cook the fettuccinefor only a few minutes in abundant lightly salted boiling water, drain and transfer to a pre-heated serving plate.

Cover with the Ricotta, sieved and mixed with 3-4 spoonfuls of oil and a little pasta cooking liquid. To taste, sprinkle also with freshly-ground pepper.

Mix and serve hot.

First courses
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