- Pasta Roller: A manual or electric hand-crank pasta roller for making homemade fettuccine.
- Cannoli Maker: While not directly used in pasta preparation, a cannoli maker like the Diva Canniolator can be repurposed to make mini tubes of pasta.
- Spaghetti Serving Spoon: A specific spoon for serving fettuccine pasta efficiently and neatly.
- Pasta Cooking Pot: Ideal for boiling water and cooking fresh or dried fettuccine pasta.
- Colander: Essential for draining pasta after it's been cooked.
- Chef Knife: A sharp chef knife can be used to finely chop artichokes when preparing the sauce or garnish.
- Food Processor: Useful for quickly chopping artichoke hearts and other vegetables involved in the recipe.
- Pasta Measuring Cup: Helps measure out the right amount of pasta needed for a serving.
- Wooden Spoon: For stirring ingredients together or moving them around during cooking processes.
- Stainless Steel Skillet: Suitable for sautéing artichokes and other vegetables as part of the recipe preparation.
2 (9-ounce) packages frozen artichoke hearts (not thawed)
1/4 cup extra-virgin olive oil
1/2 stick (1/4 cup) unsalted butter
1 large onion, chopped (2 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon dried hot red-pepper flakes
1 teaspoon finely grated fresh lemon zest
1 to 2 tablespoons fresh lemon juice
3/4 lb dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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