This month in Cook's Illustrated there is a recipe for Fettucine Alfredo. I decided to try it last night and serve small bowls with a wonderful salad of zucchini (thin sliced, salted and rinsed), honey dew melon, shreded chicken, parmesan shavings, lime and olive oil, I was out of the recommended mint (out of this month Gourmet - highly recommended).
Anyway, this was absolutely the best alfredo I've had. I followed every direction: less cheese, less butter, let the cream play the starring role, heat the bowls with boiling water, use fresh pasta....ok....and here's where I find the problem:
I have never used the fresh or frozen pasta from the grocery. I did and I have to say that it's absolutely better than the boxed stuff (and according to Cook's the sauce sticks to it better)...no big surprise....however, I try hard to eat whole wheat pasta - can I get fresh whole wheat pasta? Will I have to finally start making my own pasta? Do you guyst know of any recipes for whole wheat pasta? Is this made easier by the white wheats, etc?
Thanks in advance!