Recipe by Marcello Trentini: Fettucce all'Alfredo

Ingredients for 4 people

500 g Kamut flour
5 eggs
100 g Parmesan cheese
100 ml cream
100 g ricotta whey
100 g butter
1 grind of pepper from a pepper mill
20 g salted anchovy fillets
1/2 l olive oil
5 g gelatine
1 bunch of aromatic herbs to taste.

Method

For the fettucce

Prepare the fettucce by placing the Kamut on a pastry board (in a mound), add the eggs and knead. Leave the dough to rest in the refrigerator covered with cling film for at least half an hour, then begin to roll out the dough with the help of a pasta machine. Cut the fettucce and leave to dry on a tea towel.

For the anchovy perlage

Desalt the anchovies, blend them with 50 ml of water and the previously soaked gelatine, then filter the mixture and place in a pastry syringe. Drip the anchovy juice into a container filled with cold oil from the refrigerator.

For the Alfredo sauce

Grate the Parmesan cheese and place it in a large saucepan with the cream, ricotta whey and butter. Heat the mixture, stirring vigorously with a whisk.

After boiling water in a pot, toss in the fettucce for a few seconds and finish cooking in a separate pot in the Alfredo sauce.