CUISINE (ITALIAN)

FETTUCINE PASTA:
Fettucine is a type of pasta popular in Roman
and Tuscan cuisine. It is descended from the
extremely thin Capelli D'Angelo of the
Renaissance but is a flat, thick pasta
traditionally made of egg and flour (usually one
egg for every 100 grams (about 3.53 oz) or 3.5
ounces (about 103.51 ml) of flour). At about 6.5
mm (1⁄4 inch), it is wider and thicker than, but
like, the tagliatelle typical of Bologna which are
more common elsewhere in Italy. and often
used as a synonym. Spinach fettucine is made
from spinach, flour, and eggs.

INGREDIENTS:
• Chicken boneless (1kg)
• Milk (1litre)

• Black pepper (½ tbsp)

• Salt (according to taste)

• Flour (1tbsp)
• Parsley (1tbsp)
• Flour (1tbsp)
• Parmesan cheese (¼ cup)
• Butter (1tbsp)
• Oregano (½ tbsp)
• Mozzarella cheese (2cups)
• Cloves (8-10)
• Bay leaf (2)
• Nutmeg powder (1pinch)
 • Onion (2)
• Cream (1packet)
• Chicken powder (¼ tbsp)
METHOD FOR BECHAMEL SAUCE:
Salt and freshly ground black pepper
Melt the butter in a small saucepan over
medium heat.
Add the flour and whisk until smooth.
Cook for 1 minute, whisking constantly.
Gradually whisk in the milk.
Cook until the sauce thickens, whisking
constantly, about 10 minutes. Season with
salt and pepper.
Bring a large pot of salted water to a boil.
Add the fettuccine and cook until al dente,
about 8 to 10 minutes.
Drain the pasta and reserve 1/2 cup of the
pasta water.
In a large saucepan, melt the butter over
low heat.
Add the heavy cream and stir until
combined.
Add the cooked pasta to the saucepan and
toss until coated with the sauce.
Season with salt and pepper to taste.