Egg fettucini

Gluten-Free Pasta with Alfredo Sauce (liquid eggs)

View dried egg formulation

Makes 1 portion

Scaled to 1.45 lbs.

 

Gluten-Free Pasta with Alfredo Sauce build

Ingredients Pounds Ounces % of Weight
Pasta water 0 0.0 0.00%
Gluten-free pasta 0 8.0 34.48%
Pancetta 0 2.0 8.62%
Gluten-free Alfredo sauce 0 12.0 51.72%
Petite peas 0 1.0 4.31%
Chopped parsley 0 0.1 0.43%
Parmesan cheese grated 0 0.1 0.43%
Total 1 7.2 100%

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 and bring to a bubble.
  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

 

Gluten-Free Pasta Dough 

Ingredients Pounds Ounces % of Weight
Gluten-free flour blend 14 15.8 62.43%
Liquid whole egg 8 5.2 34.69%
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 work bench.
  2. Add egg, oil and salt into middle of well.
  3. Gently fold sides of flour into 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 Scraper
  • Pasta Sheeter
  • Ribbon Cutter

 

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%
Liquid egg yolk 0 12.2 2.12%
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 the egg yolk while whisking, continue heating over medium low heat for 3 to 5 minutes. Continously stir to avoid overcooking the egg. Mixture should 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.

 

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