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Fettuccine Emmethaler

Posted by Danita Troyer on

(Full Flavor European Swiss)

  • 10 oz. Fettuccine or thin noodles
  • Boiling salted water
  • ½ C (¼ lb.) Butter or margarine, melted
  • 2 C (8 oz.) Imported Swiss Cheese (Emmenthaler) or domestic Swiss Cheese, shredded
  • Freshly Ground Pepper
  • Parsley, chopped

Following package directions, cook fettuccine in boiling salted water until al dente. Drain pasta thoroughly and pour into a wide-rimmed pasta bowl or platter.

Immediately, add butter and 1 cup cheese; rapidly lift and toss pasta with 2 forks to blend in melting cheese. Sprinkle on remaining 1 cup cheese a little at a time, lifting pasta to mix well. Sprinkle with pepper and parsley, serve at once. Makes about 4 main-dish servings.


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