Sweet Cinnamon Fettuccine
Yield
4 servingsPrep
40 minCook
20 minReady
70 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | jumbo |
eggs
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2 | jumbo |
eggs
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
lemon zest
grated |
|
| 1 | x |
vegetable oil
|
*
|
Directions
Place flour in mound on surface or in large bowl.
Make a well in center of flour.
Add remaining ingredients except oil.
Mix thoroughly with fork, gradually bringing flour to center, until dough forms.
(If dough is too sticky, gradually add flour when kneading. If dough is too dry, mix in water.)
Knead on lightly floured surface about 10 minutes or until smooth.
Cover with plastic wrap or foil.
Let stand 15 minutes.
Divide dough into 4 equal parts.
Roll and cut each part into fettuccine.
Heat oil (2 inches) in deep fryer or 4-quart Dutch oven to 375℉ (190℃).
Fry a few noodles at a time about 30 seconds or until golden brown.
Drain on paper towels.
Keep noodles warm in 200 degrees F oven.
Serve warm.
