Flour
300 g of wheat flour
3 whole eggs
Chicken Broth
1/2 chicken cut into pieces
250 g of chicken breast diced
3 tablespoons of olive oil
1 medium onion
A handful of dried mushrooms
1 cup of broth or water
Salt and pepper
Meat Sauce
400 g of beef or pork
1 small onion
2 tablespoons of olive oil
Salt and pepper
Flour
300 g of wheat flour
3 whole eggs
Chicken Broth
1/2 chicken cut into pieces
250 g of chicken breast diced
3 tablespoons of olive oil
1 medium onion
A handful of dried mushrooms
1 cup of broth or water
Salt and pepper
Meat Sauce
400 g of beef or pork
1 small onion
2 tablespoons of olive oil
Salt and pepper
Prepare the fettuccine dough by working with flour, eggs, and a pinch of salt to create a smooth and homogenous mixture
Make the chicken broth by sautéing the onion finely in olive oil until it's golden brown, then add the chicken pieces and mushrooms that have been soaking in warm water for an hour
Season with salt and pepper, then simmer slowly until the sauce becomes rich and savory
Also prepare the meat sauce that Italians call 'ragù' and use in many regional dishes
Sauté the onion finely in olive oil, then add the beef or pork, cooking it for a few minutes over high heat
Season with salt and pepper, then add a cup of water and let it simmer until the sauce reduces and becomes rich
Next, roll out the fettuccine dough into a thin sheet and cut it into strips about 1 centimeter wide and 15-20 centimeters long
Cook the fettuccine in boiling salted water that's not too hot or too cold
When cooked, they should be al dente, as the Italians say
Drain the fettuccine and season with a pat of butter (if desired) to make them more tender
Serve the chicken and meat pieces sliced, accompanied by a good salad of arugula.
