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Fettuccine emmenthal.

Fetuccine Emmenthal


10 ounces thin fresh fettuccine or thin dry egg noodles

1/2 cut (1/4 lb.) butter or margarine, melted

2 cups (8 oz.) shredded Emmenthal or Swiss cheese

Freshly ground pepper

Freshly ground pepper

Chopped parsley

In a 6- to 8-quart kettle on high heat, bring 4 to 6 quarts water to boiling. Add the fettuccine and cook, uncovered, until just tender or 7 to 8 minutes for dry pasta. Drain well and pour into a wide-rimmed pasta bowl or platter.

Immediately add butter and 1 cup of the cheese; rapidly lift pasta with two forks to blend in melting cheese. Sprinkle on remaining cheese a little at a time, lifting pasta to mix in well. Sprinkle with pepper and parsley to serve. Serves 3 or 4 as an entree.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jan 1, 1984
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