Fettuccine Bolognese (Italy)

Necessary ingredients for 4 servings:

300 g egg fettuccine
250 grams of minced meat
100 gr champignon mushrooms (canned), sliced ​​thin
50 cc of water
1 (390 g) bottle of pasta sauce (no meat or mushrooms), ready to use
2 tablespoons tomato paste
2 tablespoons olive oil
1 clove garlic, finely chopped
1/2 onion, finely chopped
1 tablespoon vegetable oil
3 tablespoons olive oil
1 tablespoon fresh basil leaves
1 tablespoon oregano
Salt, pepper, and cheese to taste to taste permesan
How To Make:

Heat the olive oil (1 tablespoon) and vegetable oil, put onion, and garlic until fragrant.
Insert the meat, stir until it changes color. Pour the tomato paste,pasta sauce, and water, stirring for 5 minutes.
Add salt, pepper and oregano. Finally enter the mushrooms andbasil leaves. Stir well and remove from heat.
Boil the fettuccine until cooked, remove and drain. Add twotablespoons of olive oil, to prevent sticking, clumping and sticking.
Place fettuccine in a rather flat container, pour the seasoning orsauce Bolognese. Serve with parmesan cheese.Fettucine Smoke Meat (Italian) 

ingredients:

1 pack (500 grams) Fetuccine, cook as directed, drain and set aside
1 pack (250 grams) of bacon, sliced ​​/ cross / to taste
1 carton (1,000 cc) of liquid milk
1 onion or 2 large onion medium, sliced ​​thin / to taste
1 pack (250 grams) cheddar cheese, grated
Knorr soup cream pack (recommendation: cream of chicken soup /mushroom / corn), dilute with a little water / milk
block Maggi chicken flavor / meat
tbsp vegetable oil / olive oil
salt / pepper

How to Make:

Fetuccine cook as directed (boiled in water a lot, give vegetable oil / cooking salt + few, + 12 minutes, drain and set aside)
Clean the pan used to boil fetuccine, put vegetable oil, onion, sauteuntil fragrant,
Masukkandagingasap, milk, krimsup, Maggi, salt, pepper and cook until thickened, put grated cheese (reserving a little for topping) and stir well
Enter fetuccine, stir, let the rest of the grated cheese.
Serve for 6 s / d 8 people

Gnocchi

Ingredients

• 3 pounds russet potatoes
• 2 cups all-purpose flour
• 1 egg, extra large
• 1 pinch salt
• 1/2 cup canola oil

Directions

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drainfrom ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.