2 pounds fettuccine con pinto (Italian water chestnut); cut into little pieces
2 1/2 cups milk
2 eggs
1/2 teaspoon paprika
1/8 teaspoon salt
4 ounces shredded mozzarella cheese
1 (8 ounce) container Italian-style salad dressing
1/2 cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese
Combine 1 tablespoon of the milk and 3 1/2 cup milk in a medium mixing bowl. Separate the eggs and 1/2 teaspoon paprika into 1/8 cup of the milk. Mix well and pour into the small bowl. Mix in the remaining milk and 1/4 cup of the paprika. Fold into the fattuccine.
Stir sauce until all ingredients are well blended. Serve immediately.
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