Fettuccine Recipes - Fettuccine alla Gorgonzola

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Fettuccine alla Gorgonzola

3 cups of sifted flour
6 eggs
2 1/4 teaspoons of salt
1/4 cup of water, if needed
1/2 pound of gorgonzola cheese
1/2 cup of unsalted butter
2 cups of whipping cream
pepper to taste
4 quarts of water
Grated Parmesan cheese
Grated Romano cheese

Place flour in bowl and form a large well in center. Break eggs into hole. Add 1/4 teaspoon of salt. With a fork, begin mixing eggs and flour together until stiff dough forms. Knead dough for about 20 minutes, until dough is very smooth. Place dough under a large bowl and let rest for 30 minutes.
Cut off a quarter of the dough and place on lightly floured work surface, leaving remaining dough under bowl. Roll until paper thin. Roll up dough loosely and cut into strips about 1/4 inch wide. To dry, unroll and spread dough strips out on dry cloth or hang on a rack for at least 4 hours. While dough is drying, put gorgonzola cheese, butter, cream, and pepper into large , deep skillet, cook over low heat, stirring.
Place water and 2 teaspoons of salt in saucepan and bring to a boil. Boil fettuccine about 3 minutes or until just tender, drain and immediately add to cheese mixture. Toss very lightly and sprinkle mixture of Parmesan and Romano cheese on top. Serve at once. Serves 6

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