Roman Fettuccine (Fettucini alla Romana)

Roman-style fettuccine are famous worldwide, and every tourist who knows what's good, as soon as they arrive in Rome, goes to eat a good plate of 'fettucine alla romana' or 'al doppio burro' from the other side of the Tiber River

Prepare the pasta dough by working with the flour and eggs

without any water, until it becomes smooth and homogeneous

Make the chicken broth as follows: finely chop the onion and sauté it in olive oil

Add the chicken pieces and chopped cooked chicken, together with a bunch of dried mushrooms that you left to soak in warm water for an hour

Season with salt and pepper, then add a cup of hot chicken or beef stock and let it simmer slowly until the sauce becomes very flavorful

Also make the meat sauce as Italians call it, 'famido', which is part of many regional dishes

Sauté the chopped onion in olive oil and combine it with the ground beef, cooking it for a few minutes over high heat

Season with salt and pepper and add a cup of water, then let it simmer until the sauce reduces and becomes very flavorful

Next, roll out the pasta dough into a thin sheet and cut it into strips about 1 centimeter wide and 15-20 centimeters long and toss the fettuccine into boiling slightly salty water

When cooking is complete, they should present themselves as soft but firm, 'al dente', as they say in Italy

Drain them and season with a pat of butter (if desired) to make them more saucy, with both sauces and grated cheese

This recipe serves five people

The chicken pieces and ground beef cut into slices can be served apart, with a good apple salad