Search

La Piazza Blog & Stories
Making Fettucine Alfredo with Massimo Gianangeli
Food & Wine
February 01, 2021

Making Fettucine Alfredo with Massimo Gianangeli

Nothing says Italy like its food, and nothing says Italian food like pasta. Until we can travel to Italy where we can host a pasta making cooking lesson with one of the Pasta Grannies – we’ve got the next best thing!

On our recent Virtual Event Series, Ciclismo Guide and Professional Chef Massimo Gianangeli recently taught us how to make an Aperitif and Fettuccine Alfredo!

Tracing back to 15th century Rome, Fettuccine Alfredo is one of the most basic and delicious pasta recipes EVER—and it couldn’t be easier to make.

While our virtual events are offered FREE OF CHARGE, donations to each of our hosts are welcomed through our paypal account. We appreciate your support helping our Guides during these difficult times in the tourism industry.

Buon Appetito!

Taralli (makes hundreds of them)

3 1/3 cups of plain flour
1/2 cup of EVO oil
1/2 cup white wine
1 tsp salt
1/2 tsp sodium bicarbonate
2 tbsp of your favorite dried herb or spice (granulated garlic, fennel seeds, paprika, grated Parmigiano, bacon bits…)

  1. Pour all dry ingredients into a medium bowl
  2. Slowly add oil and wine mixing with a wooden spoon
  3. Finish off the dough on a board or countertop until smooth and non-sticking
  4. Form a ball, place into a Ziplock and let it rest in the fridge for 30 minutes
  5. Cut dough into 4″ strips
  6. Roll strips, form loops and place over an oven tray lined with greaseproof paper
  7. Bake 18-20 minutes at 350°F
  8. Let cool down and enjoy with your favourite wine or drink

Aperitif Ingredients

Red vermouth (Carpano, Cinzano or Martini)
Bitter (Campari or Punt e Mes)
Soda water
Prosecco (optional)
Gin (optional)
Lemon slice
Orange slice
Ice cubes

Milano-Torino

  1. Tumbler glass with ice
  2. Pour Vermouth and Bitter in equal parts (usually 1.5 fl.oz each)
  3. Garnish with lemon slice

Americano

  1. Same as Milano-Torino
  2. Top with Soda Water

Negroni

  1. Tumbler glass with ice
  2. Pour Vermouth, Bitter and Gin in equal parts (usually 1.5 fl.oz each)
  3. Garnish with orange slice

Negroni Sbagliato

  1. Same as Milano-Torino
  2. Top with Prosecco
  3. Garnish with orange and lemon slice

Fettuccine Alfredo recipe (serves 2)

12 oz fettuccine (egg dough)
7 oz grated Parmigiano Reggiano
1/4 cup of soft unsalted butter
black pepper (optional)

  1. Slice butter and leave to soften at room temperature for at least 15 minutes in a large glass/chine tray or bowl
  2. Cook pasta “al dente”, strain with a fork directly over butter, keep pasta water
  3. Sprinkle with half the Parmigiano and start mixing with fork and spoon
  4. Add pasta water to keep it creamy and add more Parmigiano
  5. Serve and add optional ground black pepper

Add Exclusive Travel Offers and Stories to Your Inbox

Search