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Fettuccine (double) salted butter

Fettuccine served with excellent homemade 1889 of salted butter Farms Fiandino : What better way to enjoy the taste of butter? The procedure of double butter is famous here in Rome, since it is used by the restaurant Alfredo Sow (famous). I do not have his hands eaten at the restaurant, but the butter and parmesan pasta I have eaten countless times and my house "double" is used butter a lot. In addition, however, lemon zest. At my house we always add the lemon zest and I always found something really cool. Refresh! All this is spiced butter and "lighter" in taste ... a round of applause to my mother (I think that the gimmick was his). When we speak of "double butter" does not mean that we add double the amount of butter, but add it at two different times!

With this recipe I participate in the contest Fiandino Farms where it was required to use salted butter. Contest found through Sandra A Touch of Ginger working with Fiandino Farms. Needless to say the happiness when I received the package since it contained, oltre a due panetti di burro salato 1889 ho trovato un pezzo di Gran Kinara (che avevo scoperto sempre nel blog di Sandra, qui ).

Arriviamo alla ricetta che, credetemi, dovete provare! Ovviamente il burro fa la differenza. E con questo burro di altissima qualità le mie fettuccine hanno raggiunto livelli paradisiaci :)

Fettuccine al doppio burro salato
dosi per 4 persone
farina 350 gr
uova 3
salted butter 1889 100 gr
Great kinara (as well as parmesan) 50/80 gr
peel lemon
ground black pepper 1

Place the flour and eggs in rompeteci. With a fork, beat the eggs and mix with flour. Once the ingredients begin to mix together with your hands. Knead the dough vigorously (it takes your muscles!) Until it is perfectly smooth and elastic. Fane a ball in a cloth and let sit for an hour. Roll out the dough (about 2 mm) with a rolling pin floured surface and roll it. With a sharp knife cut noodles (about half a cm). If you have a pasta machine you first. Boil lightly salted water, throw down the fettuccine and cook until they are afloat. Meanwhile in a large frying pan melt half the butter. School by taking a cup of cooking water and stir the noodles into the pan with butter. Add half the grated cheese. Place the noodles in the dish and melt the remaining butter. Mix well. Should be too dry add a little 'water cooking kept aside. Add the grated lemon zest, the remaining cheese and freshly ground black pepper.