Meatball Fettuccine

A classic European pasta made with fresh egg fettuccine and seasoned beef meatballs. The combination became popular as Italian culinary traditions evolved and travelled. Today, Meatball Fettuccine represents the heart of European home cooking, reflecting generations of tradition and skill.

Serves

1 portion

Preparation Time

1 hour 15 minutes

INGREDIENTS

100 g 00 flour
1 whole egg (approx. 55 g)
100 g minced beef (80% lean)
5 g fresh parsley, finely chopped
5 g garlic paste
Salt, as needed
15 ml extra virgin olive oil (for finishing)
20 g Parmigiano Reggiano (for finishing)

METHOD

Place the flour on a clean work surface and make a well in the centre. Add the egg and mix to form a dough. Knead until smooth and elastic. Cover and allow it to rest for 30 minutes.

Roll the dough into a thin sheet and cut into fettuccine. Lightly dust with flour and set aside.

In a bowl, combine the minced beef, parsley, garlic, and salt. Mix well and form into two equal meatballs. Heat a little olive oil in a pan, add the meatballs, and sear until browned. Cook gently until fully cooked and tender.

Cook the fettuccine in salted boiling water until tender. Drain and toss with olive oil. Plate the fettuccine, place the meatballs on top, and finish with grated Parmigiano Reggiano before serving.