Italian Flag Fettuccini Pasta
Before you begin bring one 6 qt. of water to the boil.
One 8 oz bag of Spinach Handmade Pasta by Yvonne fettuccini
One 8 oz bag of White Handmade Pasta by Yvonne fettuccini
One 8 oz bag of Tomato Handmade Pasta by Yvonne fettuccini
1/3 cup Parmigiano Reggiano cheese (freshly grated)
1/4 cup extra virgin olive oil (or more as needed)
Make sure water is at a full boil. Add a handful of salt to the water. Return to full boil.
Place 3 oz each of Spinach, White and Tomato of Yvonne’s Handmade Pasta fettuccini in 6 qts. of boiling water. Immediately begin timing for 2 min. If water is not at a rapid boil place a lid on the pot. Taste the pasta in 2 min (from the second you place it in the water) for al dente or a few seconds more to your liking. (Do not boil the pasta past 3 min.)
With the pasta bowl near the pot place one Tablespoon of EVOO in the bowl.
Remove the pasta several scoops at a time with a tong or a spider and place in bowl. Turn the pasta to coat each strand with the EVOO. Continue removing the pasta with a tong or spider to the bowl and turn to cover the pasta with EVOO. Continue doing this until all the pasta is in the bowl.
If more EVOO is preferred add as necessary to your taste. If the pasta is a bit “tight” add a Tablespoon of pasta water and turn the pasta. Drizzle a bit more EVOO and freshly grated Parmigianino Reggiano cheese to the pasta and serve.