This is a simple recipe. It is a recipe that my aunt “stole” from her friend Fumis who owned a wonderful jewelry store.
Fettuccine with Aunt Silvana's onion sauce
- Preparation time: 60 minutes
- Ingredients for 4 servings
- Difficulty: Average difficulty recipe
- Ingredients
- For pasta:
- 3 eggs
- 300 gr or 11 oz of flour
- For the sauce:
- 4 white onions
- 1 teaspoon of tomato paste
- 1/2 glass of milk
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Making pasta. On the pastry board, pour the flour, create a hole in the center, and pour the eggs that you have already slightly beaten. Knead until the mixture is smooth and aerated with lots of little holes. Cover with cellophane and let it rest at room temperature for one hour.
- Pull the dough with the dough sheeter up to a thickness of 5⁄64 inch. Flour the mixture well and cut into strips of about 5⁄32 inch.
- Boil the water for the pasta in a saucepan.
- Peal the onions and cut them into julienne strips with a mandolin.
- In a large saucepan with oil, sauté the onions over a very gentle flame for about ten minutes. Then add the tomato paste and milk and continue cooking for another ten minutes. Salt and pepper.
- Pour the mixture into a bowl and chop it finely with an immersion mixer. Then put everything back in the pan.
- Salt the pasta cooking water.
- Boil the fettuccine for a few minutes. Drain the pasta as soon as it is cooked and put it in the pan with the onion sauce to finish cooking it. Serve.
Tips to ensure the success of the dish:
- Onions must stew slowly because they must never be colored; otherwise, they are indigestible.
- Always keep a little of the pasta cooking water in order to lengthen the sauce while it is being whipped and to prevent the pasta from becoming too dry.
- To cook pasta ideally, consider 1 liter or 1 US quart of water for every serving.
Aunt Silvana with Uncle Sandro
