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Friday, February 7, 2014

National Fettucini Day

Who would not want to celebrate at least once a year a wonderful plate of ribbon pasta cooked with butter and parmesan cheese?  Most don’t know that pastas was actually seldom served at American tables 100 years ago.  The age of mass production of foods and their distributions coincided with the discovery of Italian foods. The rest is history.

National Fettuccine Day
Fettuccine Facts:
A. Fettuccine  is a flat thick noodle made of flour and egg.(literally meaning “little ribbons” in Italian)
B. The original recipe for Fettuccine “Alfredo” is pasta made from fettucine noodles tossed with one part parmesan cheese and 3 parts butter.  Alfredo sauce is the emulsified  liquids that form the smooth and rich coating on the pasta.
C. It was named by an Italian restaurateur at his restaurant Alfredo on the Via della Scrofa in Rome in 1914. Said to have been a dish he made at home but for years was too reluctant to sell to his customers because it was so rich.
D. Douglas Fairbanks and Mary Pickford, early movie stars, fell in love with the dish while on their honeymoon in 1927. This helped to make the dish and Alfredo world famous.
E. There are authentic “Alfredo’s” restaurants in the US, Alfredo’s at Rockefeller Center in New York City is the most well known
Try this great recipe from Kraft today
1/2 lb.  fettuccine, uncooked            

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/3 grated parmesan cheese

3/4 c milk   

1/4 c butter or margarine
1/4 t pepper
1/8 t. garlic powder
 1/8 t ground nutmeg


COOK pasta in large saucepan as directed on package, omitting salt.            MEANWHILE, cook all remaining ingredients except nutmeg in saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring constantly.
DRAIN pasta; return to pan. Add sauce; toss to evenly coat. Sprinkle with nutmeg.

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