Posted in Pasta

Grandma’s Fettuccine Pasta

Grandma’s Fresh Pasta is considered the fettuccine type pasta and is great for both hot meals and salads. Pasta is generally a simple dish, but comes in many varieties due to its versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner.

Fettuccine Alfredo is actually a sauce that is added to the fettuccine after cooking. Originally, simply made with only butter and Parmesan cheese it is now sold in stores as a pasta dressing and is made with eggs, cheese, cream and often sour cream. Here is a brief history about Alfredo;

“Everything began in a small restaurant when his wife Ines, in 1908, gave birth to their firstborn. After the birth of Armando (Alfredo II), her husband, concerned for her health, did everything to make her regain strength with healthy and nutrients foods. With his own hands, he prepared noodles mixed with butter and fresh Parmesan. Then he prayed St. Anna (protector of pregnant women) and served the dish to Ines saying: “If you don’t like such dish, I will eat it.” The contemporaneous birth of both Alfredo II and the “blondes”, that he lovingly used to call fettuccine, are the strength of his worldwide reputation. His tireless work together with his great enthusiasm, favored the attraction of customers from all over the world. The idea of the dish (fettuccine) was born and then became famous all around the world”.

To this day the restaurant is still open in Rome and ran by the same family;

John Wayne at the restaurant.




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