Egg fettucini

Gluten-Free Pasta with Alfredo Sauce (dried eggs)

View liquid egg formulation

Makes 48 portions

Scaled to 70 lbs.

 

Gluten-Free Pasta with Alfredo Sauce build

Ingredients Pounds Ounces % of Weight
Pasta water* 0 0.0 0.00%
Gluten-free pasta 24 2.2 34.48%
Pancetta 6 0.6 8.62%
Gluten-free Alfredo sauce 36 3.3 51.72%
Petite peas 3 0.3 4.31%
Fresh parsley, chopped 0 4.8 0.43%
Parmesan cheese, grated 0 4.8 0.43%
Total 69 16.0 100%

Method of Preparation:

  1. Bring the pasta water to a boil.
  2. Drop the pasta (8 oz. per order) in the water and cook for approximately 6 minutes then drain.
  3. Meanwhile in a large sauté pan over medium high heat, render the diced pancetta pieces (2 oz. per order).
  4. Add the Alfredo sauce (12 oz. per order) and bring to simmer.
  5. Toss with pasta.
  6. Add peas (1 oz. per order) and toss to distribute.
  7. Remove from heat and plate by twisting in bowl, scrape remaining sauce over pasta and garnish with chopped parsley & Parmesan cheese.

Equipment Needed:

  • Pasta Water w/ Basket
  • Sauté Pan
  • Rubber Spatula
  • Pasta Bowl

Chef’s Tip:

*Pasta Water should be 1 gallon of water to 3 tbsp. of Kosher salt. Pasta can be par cooked, tossed with oil and cooled for a quicker reheat in the pasta water.

 

Gluten-Free Pasta Dough

Ingredients Pounds Ounces % of Weight
Gluten-free flour blend 14 15.8 62.44%
Whole egg solids 1 13.6 7.70%
Water 6 7.6 26.98%
Salt 0 0.4 0.10%
Olive oil 0 10.7 2.78%
Gluten-free flour to dust 0 0.0 0.00%
Total 24 0.0 100%

Method of Preparation:

  1. Weigh out flour and form into a well on the work bench.
  2. Combine egg solids, water, oil and salt in a small bowl whisking until smooth; then add into the middle of well.
  3. Gently fold the sides of flour into the well causing flour to absorb egg mixture.
  4. Mix until a soft dough is formed.
  5. Dust dough with flour and allow to rest under refrigeration for 2 hours.
  6. Remove the dough from refrigerator 1 hour prior to use for easier handling.

Equipment Needed:

  • Bowl & Bench Scrapper
  • Pasta Sheeter
  • Ribbon Cutter
  • Small Bowl
  • Wire Whisk

Chef’s Tip:

Shape into an even rectangle before refrigerating to allow for even cooling and easier sheeting; preventing less waste.

Flavor & color pasta dough by adding pureed vegetables & juice (carrot, beet, mushroom, leek, basil, etc.) in replacement of water.

 

Gluten-Free Alfredo Sauce

Ingredients Pounds Ounces % of Weight
Butter 4 10.7 12.96%
Heavy whipping cream 24 15.6 69.37%
Salt 0 1.6 0.28%
Nutmeg 0 1.7 0.30%
Parmesan cheese, grated 2 2.5 5.99%
Romano cheese, grated 3 3.7 8.98%
Egg yolk solids - enzyme modified 0 3.4 0.59%
Water 0 8.8 1.52%
Parmesan cheese to garnish (optional) 0 0.0 0.00%
Total 35 16.0 100%

Method of Preparation:

  1. In a saucepan over medium heat, melt butter.
  2. Add heavy cream, stirring constantly to combine.
  3. Add spices and grated cheese, continue to heat until melted.
  4. Add egg yolk solids to water. Whisk until smooth. Add rehydrated yolks to heavy cream mixture. Stir until well combined. Continue heating over medium low heat stirring constantly for 3 to 5 minutes. Mixture should reach at least 160 F and slightly thicken.
  5. Remove from heat and hold until use.

Equipment Needed:

  • Medium Saucepan
  • Small Bowl
  • Wire Whisk
  • Rubber Spatula

Chef’s Tip:

For a more pointed cheese flavor, use fresh grated cheese.

 

Locate a U.S. supplier of REAL egg products


Desserts


Eggcyclopedia

Egg facts