Fettuccine with High Protein Vodka Sauce
Fettuccine with High Protein Vodka Sauce
Ingredients
3 ¼ cups (400 grams) all-purpose flour
½ teaspoon (2 grams) salt
4 large eggs, room temperature
2 cloves (10 grams) garlic, peeled
2 shallots (60 grams), halved and peeled
2 Tablespoons (30 grams) olive oil
1 6-oz can tomato paste
1 cup (218 grams) full-fat cottage cheese
¼ cup (55 grams) vodka
1 teaspoon (2 grams) red pepper flakes, optional
Basil leaves, to garnish
Parmesan cheese, to garnish
Step by step
To make fresh pasta, place flour in KitchenAid® Stand Mixer Bowl. Add salt and stir to combine. Make a well and add eggs. Attach Stand Mixer Bowl and Flat Beater. Mix ingredients on speed 1 for 1 minute until shaggy. Scrape sides of bowl to incorporate ingredients if needed. Switch to Dough Hook Accessory and turn mixer to speed 2. Knead dough for 4-5 minutes. Dough should hold together when pressed between fingers, if too dry, add water 1 teaspoon at a time until it comes together. If too sticky, add flour, 1 tablespoon at a time. Remove dough from bowl to lightly-floured surface and knead by hand until smooth. Shape into a ball. Cover and let rest for at least 30 minutes.
When dough is rested, divide into 4 portions. Cover 3 portions and shape remaining portion into an oval about ½ inch thick. Attach 3-in-1 Pasta Attachment to Stand Mixer and turn mixer to speed 4. Set roller to thickness setting 1 and feed dough through 3 times. Fold dough into thirds and feed through 3 more times. Repeat until dough sheet is smooth. Change setting to thickness 2 and feed through 2 times. Repeat for each thickness setting until desired thickness is reached, setting 4-5 for fettuccine. Flour dough sheet well on both sides and transfer rolled dough to fettuccine cutter to cut into fettuccine strands. Flour pasta and set aside on floured sheet pan to continue the rolling and cutting of the remaining pasta portions.
Boil 6 quarts of water over high heat. While water is coming to a boil, make sauce. Finely mince garlic and shallot in Food Chopper. Heat a 12-inch skillet over medium heat. Add olive oil until shimmering then add garlic and shallot and saute for 1 minute. Add tomato paste, stirring frequently to heat and caramelize tomato paste. Turn heat to low. Add cottage cheese to Food Chopper and process until completely pureed and creamy. Scrape cottage cheese into tomato paste mixture. Stir to incorporate. Add vodka and red pepper flakes, if using. Turn off heat and cover sauce. Boil pasta for 6-7 minutes. Drain, reserving 1 cup of pasta water. Add pasta to vodka sauce and stir to combine. Add reserved pasta water if needed to reach desired texture. Serve with basil and grated parmesan.
Pro Tip: Lower fat cottage cheese can be used but the texture may be a bit grainier.