European Stars And Stripes (Newspaper) - February 19, 1986, Darmstadt, Hesse                                Magazine the two Alfredo of Rome fettuccine forever  i tilted press International for years. Visitors to rom have considered eating the original fettuccine Alfredo Adish made famous More than half Century ago by Mary Pickford and Douglas Fairbanks St. As much a roman must As visiting the coliseum or touring the Vatican. But which Alfredo a there is Alfredo aha scrotal the King of  and there is Alfredo s at Augustey the real King of  both serve the so Fuby Rich dish of noodles smothered in butter and Parmesan cheese. If you Are especially honoured both serve it with a Gold spoon and Fork. Their recipes Are almost identical. Unlike the versions you find in cookbooks the real fettuccine Alfredo contains no heavy Cream and the pasta is rolled so thin that instead of being a Dente it seems to melt in the Mouth. Both Are expensive by roman standards about $60 for a three course meal for two with House wine and Coffee. Both give satisfying portions of Well cooked roman food. Where the two Alfredo differ drastically is in ambient the surroundings and atmosphere. Alfredo Alia scrotal is quite and elegant everything in impeccable taste aimed at pleasing the Well heeled traveler. Alfredo All Augustey is full of exuberant Kitsch in a Mussolini modern setting and is in its Way quintessential roman. Alfredo Alia Sorofa has Wood panelled Walls and parquet floors. A potted Palm sits in a huge ancient looking amphora. Trays of Antipasto on a round table surround a Centrepiece Circle of Parmesan cheese. Walters eager to practice their English hover. Alfredo All Augustey has the towering out of scale ceilings of the fascist Mussolini period Marble floors and White plaster friezes in National socialist Neo classical motifs. Its Antipasto table Centrepiece is a big Leafy Plant in a giant Glass Goblet. A strolling Trio plays arrive Derd Roma and fruity neapolitan songs. A photographer offers to take your picture. Everywhere Are photographs of a smiling Alfredo the original. Son or grandson posing with celebrities director Alfred Hitchcock pakistani president Zulfikar All Bhutto French existentialists Jean Paul Sartre and Simone de Beauvoir. John a a Robert Kennedy. King Juan Carlos of spam. Or Christiaan Barnard was in ust the other Day says Alfredo do Lelio. Who succeeded his father and Grandfather As proprietor. Alfredo Alia Sorofa displays fewer photographs but owner manager Massimo Mozzetto leads visitors to a Glass fronted Bookcase containing decades of guest books signed by people he King Gustaf of Sweden. American aviatrix Amelia Earhart and the italian writer lab rite d Annunzio. Wimch Alfredo is the original Alfredo i Lefto started it Alt Early in the Century with a Small family restaurant on via Delta Sorofa in the Center of Rome near Piazza Navona and the pantheon. It was called naturally. Alfredo. Things clearly went Wel because Pickford and Fairbanks ate there on their honeymoon. Legend has it they liked the f attune so much they gave Alfredo the Gold spoon and Fork to serve it. During world War ii Alfredo fed up with restrictions and shortages sold the restaurant on via Della Sorofa Complete with name guest books and recipes to two of his waiters and his son Armando. After the War things got better and my Grandfather wanted to Start again Dilello said. He found this Beautiful place and my father came with  they opened Alfredo All Augustey in Piazza Augusto Imperatore not far from via Della scrotal in 1950. Mozzetti uses what he acknowledges to be Gold plated copies of the famous spoon and Fork. Dilelio says his Are the originals. To Alfredo the lung of the noodles july 1927," says the inscription on the Back of each piece. One is signed Mary Pickford the other Douglas  they originally weighed 21 ounces but Nave lost 1 ounce through use Over the years. Mozzetti and i late agree on what makes their fettuccine Worth More than its weight in Gold. To secret my Hoong is m the Quality of the  that Means fresh pasta made with hard Grain wheat flour Mozzetti or extra finely ground Semolina Dilello and eggs extra Rich Sweet butter Dilello makes his own and Parmesan aged no More than is months and taken from the Center of the forma so that h too is extra Sweet Mozzetti says.90 percent of his customers at Alfredo ate Sorofa order his fettuccine with triple butter. Dilello says 95 percent of is customers order his Fet tune Alfredo. Some things go out of  Dileso said. People today prefer veal Scalp plane with asparagus to the sauteed Turkey breast with deep Fried Zucchini from my Grandfather s menu. But please god the fettuccine goes on  re does for fettuccine a redo As served by Rome s two Alfredo restaurants to scrotal i durum wheat 3 or 4 egg Yoke 3 tbsp so Tor Peile water form Refl in of Center of the flour and add room. My Wen. Using a pasta machine or rolling pin. Roll As thin As possible and dust with extra Fine be Moscia if available. Dry one hour and then Cut about i Lnch wide. Prepare sauce Here tents Pound top Quality unsalted butter and Pound fresh Parmesan cheese still at the creamy stage Cut butter into Vonch chunks and bring to room temperature. Rate cheese finely and then put through a Fine Sieve so that to becomes As Fine As Talcum powder before putting pasta into the water have ready a heated Platter the butter and the cheese. Drop fettuccine Little by Little into at least 5 quarts of salted water at full Boll. Cook no More than one minute. Lift pasta directly from pot to Platter without putting into a Drainer. Slide butter under the pasta pour cheese on top mix Well and eat immediately serves four. Alfredo  Alfredo do Lello makes his Tetiuk Colne of a special finely ground durum wheat hour which he says is not available outside Italy. He advises buying Good Quality packaged fettuccine imported from Italy. Cook one Pound fettuccine in five quarts of boiling salted water for no More than four or five minutes. Prepare sauce ingredients i Pound top Quality unsalted butter v Pound fresh Parmesan cheese still at the creamy stage. Cut up butter and grate cheese finely. Proceed As above but when mixing fettuccine and sauce slide 1 or 2 Tablespoons of pasta water into the Center of the fettuccine to help blend the mixture serves four. Wednesday february 19. 1966. The stars  Page 13