A woman's quest for self-enlightenment on her journey through Italy, India and Indonesia is revealed in Eat, Pray, Love. Elizabeth Gilbert's autobiographical account of her travels includes many encounters with food. Let this fresh fettuccine recipe give you the same taste of Italy she experienced.
10 ServingsPrep: 1-1/4 hours + standing
- 3-1/2 to 4 cups semolina flour
- 1 teaspoon salt
- 1 cup warm water
- Combine 3-1/2 cups flour and salt in a large bowl. Make a well in the
- center. Pour water into well and stir together, forming a ball.
- Turn onto a floured surface; knead until smooth and elastic, about
- 8-10 minutes, adding remaining flour if necessary to keep dough from
- sticking to surface and hands (dough will be stiff). Shape into a
- rectangle; cover and let rest for 30 minutes.
- Divide dough into fourths. On a floured surface, roll each portion
- into a 16-in. x 8-in. rectangle. Dust dough with flour to prevent
- sticking while rolling. Cut crosswise into 1/8-in. slices. Separate
- noodles onto clean towels; let dry overnight (let dry in the shape
- the noodles will be stored in). Package dry pasta.
- To cook fettuccine: Fill a Dutch oven three-fourths full with water.
- Bring to a boil. Add noodles; cook, uncovered, for 8-10 minutes or
- until tender. Drain. Yield: 1-1/4 pounds.
In a large bowl, combine 1 pound chopped plum tomatoes, 1/3 cup pesto, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss with cooked pasta; sprinkle with Parmesan cheese.