Fettuccine pasta with three fantastically delicious sauces 🍝

Kitchen appliances and utensils:

• bowl;
• mixer operator;
• hook attachment;
• plate;
• rolling pin;
• manual noodles cutter;
• knife;
• spoon;
• cutting board;
• pan;
• pan;
• meat grinder;
• towel;
• fridge;
• stove.

Ingredients

For fettuccine pasta

For ricotta sauce

For bacon sauce

For Bolognese Sauce

Step cooking

Cooking pasta

1. Break into a bowl and then beat 5 eggs.
   
2. Add 0.5 tbsp. l salt. Sprinkle 1 tbsp. l dried basil.
   
3. Sift and add 500 g of flour.
   
4. Knead the dough in a dough mixer with a hook attachment. The dough should be tight and tight.
   
5. We make a ball out of dough, put it on a plate and cover with a towel. We put in the refrigerator for 30 minutes.
   
6. Roll out the dough into a thin layer.
   
7. Pass through the manual noodles cutter.
   
8. We leave the paste on the table to dry.
   
9. Pour 2 liters of water into the pan and put it on the fire. Bring to a boil. Add 1 tbsp of water to the water. l salt. Put the paste in boiling water.
   
10. Cook until half ready. The paste will reach full readiness in the sauce when you simmer for 3-5 minutes. If you cook until fully cooked, then just mix the pasta with the sauce and serve.
    

Making Ricotta Sauce

1. Pour 30 ml of vegetable olive oil into the pan. Put 400 g of freshly chopped spinach leaves in it. Passing a few minutes to reduce in size.
   
2. Add 250 g of ricotta cheese. Stir so that the cheese is evenly distributed in the pan. Cook for 5 to 10 minutes.
   
3. Pour 50 ml of milk, bring to a boil.
   
4. Add 1 tsp. salt into the resulting mass. Season with garlic powder and black pepper to taste.
   
5. Mix well and cook for 2 to 3 minutes over low heat.
   
6. Add the paste to the sauce, mix.
   
7. We serve to the table.
   

Making Bacon Sauce

1. In olive oil (15 ml), fry 5 slices of bacon on both sides until crisp. Bacon, if desired, can be finely chopped.
   
2. In a separate frying pan, fry in olive oil (35 ml) 200 g of mushrooms cut into plates until golden brown for 10 minutes.
   
3. We combine mushrooms and bacon in one pan, continue to fry.
   
4. Add 1 tsp. salt. Sprinkle ½ tsp. thyme. Pour in 240 ml of fat cream. Stir and cook over low heat (15 to 20 minutes).
   
5. Add the fetuccini paste to the sauce, mix.
   
6. Stew a little and serve.
   

Cooking Bolognese Sauce

1. 300 g meat (veal), 1 onion, 1 carrot and 1 celery stalk are passed through a meat grinder.
   
2. Pour 2 tbsp into the pan. l olive oil and add 30 g butter.We put on a slow fire, melt in a pan for 2 minutes until the butter melts completely. Fry the minced meat in a hot frying pan in a mixture of oils for 5 to 7 minutes.
   
3. Add salt and black pepper to taste. Add thyme and rosemary one sprig. Fry for another 5 minutes.
   
4. We spread 200 g of tomato paste. If the paste is thick, you can add a little water.
   
5. Stew until cooked for about 15 to 20 minutes.
   
6. Add the paste to the sauce, mix.
   
7. Serve to the table, decorating with a fresh sprig of basil.
   

Video recipe

This video shows the process of making fettuccine pasta at home, as well as the preparation of different types of sauces that can be served with this pasta.

Other pasta recipes