This is another one of those recipes that is much loved at Olive Garden but is really easy to make at home.
For the Dough:
- 1 package active dry yeast
- 4 1/4 cups all-purpose flour,plus more for dusting
- 2 tablespoons unsalted butter,softened
- 2 tablespoons sugar
- 1 tablespoon fine salt
For the Topping:
- 3 tablespoons unsalted butter,melted
- 1/2 teaspoon kosher salt
- 1/8 to 1/4 teaspoon garlic powder
- Pinch of dried oregano
- Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
- Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
- Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
For those of us in Saskatoon who have to drive to Edmonton, Calgary, or Winnipeg to enjoy pasta at The Olive Garden.
- 1/2 cup (1 stick) butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1/8 teaspoon ground black pepper
- Pinch salt
- 1/2 cup grated Parmesan cheese
- 1 12ounce box fettuccine pasta (or your choice of pasta)
- Melt butter in a medium saucepan over medium/low heat.
- Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer the sauce for 8 minutes or until thick.
- While the sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it.
- Spoon pasta onto serving plates with Alfredo sauce poured over the top.
Makes 2 to 3 large servings
Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulted in curdled Alfredo.