Ingredients
Scale
- 1 cup 2% Milk Shredded Mozzarella (pre shredded cheese in the bag by Kraft works best. I tried shredding my own and I had a lot of breakage and it didn't dry as well.)
- 1 egg yolk
Nutrition
339 Calories; 23g Fat; 31g Protein; 2g Carbohydrate; 0g Dietary Fiber
Directions
- Melt cheese in the microwave at 30% power for 1 1/2 mins in a 1200 watt microwave (if your watts are lower increase the power or increase the time.)
- Wait about 30 seconds for the cheese to cool just a little bit and then add an egg yolk.
- With a rubber spatula press and fold the yolk into the melted cheese until it's completely mixed into the cheese. (It should look all egg yolk yellow when you're done mixing.)
- Reheat the cheese for 10-15 seconds (longer if your microwave is a lower watt then 1200 watts)
- Spray two pieces of parchment paper with cooking spray for rolling out the cheese.
- Roll out to about 1/4 inch thick. Use the other piece of parchment paper on top to keep this from sticking to the rolling pin. Don't roll it out too thin.
- Slice thin strips and let dry on a rack in the fridge for about 4 hours.
- Bring water to a boil on high heat and boil the fettuccine for 1 min.
- Strain in a colander and immediately pour cold water over the pasta. (This is so the noodles don't stick to each other so much.)
- Reheat with any sauce you want in a pan or microwave for 20 seconds.