Home » Countries » Italian » Fresh Colored Fettuccine with Caramelized Onion and Dill – Mỳ ý sợi dẹt với hành tây và thì là

Fresh Colored Fettuccine with Caramelized Onion and Dill – Mỳ ý sợi dẹt với hành tây và thì là


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You have more than a way to color the pasta. Sometimes this colored fettuccine can lure your baby if she is so picky, especially when she finishes her first birthday. I made this pasta when the refrigerator had only carrots left and in a lazy rainy day, I had no choice. The result amazingly was good, at least my family didn’t leave anything on the plates.

Ingredients

For the Fettucine

– 3 small carrots

– 3 tbsp water

– 2 cups all purpose flour (semolina flour is the best if you have it on hand)

– 3 eggs

For the sauce

– 1/2 cup Parmigiano Reggiano cheese

– 1 1/2 inch thick salmon

– 1 medium yellow onion, thinly sliced

– 3 tbsp olive oil

– 2 green onion, chopped

– 4 stalk of dill, chopped

– 3/4 cup pasta cooking water

– salt and pepper

Method

For the Fettucine

– Finely chop the carrots and mix with 3 tbsp water. Use a mesh strainer, strain the carrot and retain only the juice

– Mix well all the carrot juice with other ingredients. Knead the dough for 10 minutes. The dough is a little sticky and you have to rest the dough for 30 minutes.

– Use pasta machine to cut the dough into the fettuccine.

– Bring a large pot of water to a boil with 2 tsp salt. Add the fresh fettuccine and cook for 3 minutes. Reserve 3/4 cup pasta cooking water.

For the sauce

– Chop green onion and dill. Note: to get the aroma of the dill, you should use a knife and press the body of the dill. The aroma of the dill mainly is in this part so don’t remove it. We need both the leaves and the body part.

– Sear the salmon with the skin first. Then cover for 3 minutes, flip the salmon and sear for 3 minutes more. Remove the skin and shred the salmon into big chunk.

– Heat the olive oil. Saute the thin sliced onion until it’s caramelized for about 5-7 minutes at medium heat. Then add the fettucine, Parmigiano Reggiano cheese along with chopped green onion, dill. Slowly add the pasta cooking water to thin the sauce. Add more salt to your taste and serve when the pasta is still warm.

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