Crusty Fettucine
Yield
1 batchPrep
30 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pasta
homemade |
*
|
| 6 | quarts |
water
|
*
|
| 3 | tablespoons |
salt
|
|
| 3 | cups |
meat sauce
|
* |
| ½ | cup |
salami
beef, or, pickled tongue, diced or beef sausage |
*
|
| ¼ | cup |
schmaltz (chicken fat)
or bone marrow* |
|
| ½ | cup |
raisins, seedless
dark, seedless , optional |
|
| ½ | cup |
almonds
whole, optional |
*
|
| ½ | cup |
pine nuts
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pasta
homemade |
*
|
| 6 | quarts |
water
|
*
|
| 45 | ml |
salt
|
|
| 7.1E+2 | ml |
meat sauce
|
* |
| 118 | ml |
salami
beef, or, pickled tongue, diced or beef sausage |
*
|
| 59 | ml |
schmaltz (chicken fat)
or bone marrow* |
|
| 118 | ml |
raisins, seedless
dark, seedless , optional |
|
| 118 | ml |
almonds
whole, optional |
*
|
| 118 | ml |
pine nuts
optional |
|
Directions
Roll out the dough not too thin and fold as you would for a jelly roll, 2½ inch wide.
Cut 1/6" wide slices and toss to unfold noodles.
Bring 6 quarts of water to a boil.
Add salt; when boiling resumes, cook 1 minute.
Drain, and place in a large bowl with meat sauce and diced cold cuts.
Toss quickly to distribute the dressing evenly.
Place in a round oven proof baking dish , well greased with fat.
- If using raisins and nuts, make layers, alternating pasta with a mixture of raisins and nuts.
Bake in 350℉ (180℃) oven for 1 to 2½ hours, or until a nice crust is formed on all sides.
Invert over a serving dish and bring to the table.
