View Full Version : Alissa's Fettucine Alfredo
12-12-2005, 11:54 AM
Just made this today and it is RICH!!! I love it, except that it's too rich for me AND the "sauce" is too chunky....How can I get a more smooth consistency? The zuchinni/squash came out great, and I used processor a long time, but still too chunky.
Sharon in Colorado
12-12-2005, 11:58 AM
Have you tried using your blender? I have done that when I want something super smooth.
I had that for dinner last night. Mine was smooth. Perhaps it's time for a new food processor ;) Otherwise, if it's too rich for you anyway, maybe just put a little more water in the sauce. I would think that would help it get smoother.
12-12-2005, 12:15 PM
Well, i JUST bought the food processor...first time to use it...i'll take a picture and post it...one second....
Sorry the presentation isn't that flattering, but my coworkers just chowed down on it...the fettucine was great...but seriously the saw is like "dough." Should I add more water?
Here it is:
Oh my, that does look a little chunky. I know that Alissa designed the recipe with the sauce a little thick so that when you kneed it in with the "noodles" the water from the zucchini will make it thinner, but yeah, yours doesn't look like sauce :eek:
I would try adding a little more water next time :) Also be careful about measuring the next couple of times you make it, since that just seems odd that it's so thick. And add water at the end if you need to.
Let me know how it turns out next time!
12-12-2005, 12:50 PM
Thank you so much....I'm glad that you were able to see it and I wasn't wrong in thinking it was too chunky! =)
I'll add more water next time....thanks!
12-13-2005, 12:57 AM
You can save this one by taking the noodles between your fingers, and scraping off the sauce, then put the sauce back in the blender with some of the zucchini noodles and blend until smooth, or you can add a bit more lemon juice.
This is what I did the first time I made it.
Also, it will be thinner if you soak your nuts longer, because they will absorb more of the soak liquid
12-15-2005, 12:03 PM
I made my Alfredo with out the nuts. I am not a fan of nuts (except almonds) so I have been trying to find a cheese substitute. After trial and error I found that if I grind cauliflower in my processor, add some lemon and Braggs (or other you prefer) then add a little himalyan salt..I have my chesse. I think next try if I add a little oil (have no safe oils in the house right now) then it may be creamer.
12-25-2005, 08:55 PM
Can someone be kind of enough to list the recipe for the Fettucini Alfredo??
I'm also not a huge fan of nuts, but i can adjust if necessary.
Thanks a whole lot!
12-26-2005, 08:18 AM
Here is a picture of my Coconut Alfredo.
12-26-2005, 08:37 AM
When I made this for the first time, I really processed it well in my food processor. Also, I really had to mix it in the 'noodles' for a long time. It took longer than I thought, but turned out perfectly. My hubby and I enjoyed it very much.
Oh, the key is to use your hands :) Get in there and really mix it up...It's fun too LOL.
Bear hugs, L
12-26-2005, 10:10 AM
I gotta have the recipe for this!!
That picture looks too good
12-26-2005, 04:56 PM
Samuel - That looks out-raw-geous! I swear my mouth started watering just looking at it. Are you for hire? LOL.
12-26-2005, 08:16 PM
Glad you like the look of my coconut alfredo. It is a little labor intensive because you have to slice each coconut fettuccine noodle by hand. It takes a few coconuts to get enough noodles to make the dish. It is a good introductory dish to someone who has never tried raw. The noodles are more like real fettuccine as compared to zucchini/squash strips.
04-19-2006, 09:25 PM
I made the fettucine alfredo tonight, and added at least half a cup of water while processing, and it was still incredibly thick. I worked it through with my hands for probably four to five minutes. It was also quite garlic-tastic. So I guess more water and less garlic next time. On the up side, our kitchen smells yummy now from the garlic!
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