FRESH FETTUCINE PASTA

FRESH FETTUCINE PASTA
by

Ingredients

  • 200 grams Tipo “00” fine pasta flour,
  • plus extra for dusting
  • 40ml Olivani Olive oil, plus extra for serving
  • 10-20ml water
  • 2 medium eggs
  • Gregg’s freshly ground salt and pepper

The Social Cooking Way

Lightly whisk eggs, 10ml of water and oil together. Place flour and liquids in a food processor and mix on high speed for

30-60 seconds. As soon as it starts to come together stop the food processor or add the extra water if too dry. Knead to form a ball, wrap in cling film and rest at room temperature for 20 mins. Prepare a tomato sauce.

Take a quarter of the dough, flatten and dust with flour. Keep remaining dough covered to prevent drying out. Using a pasta machine, roll the pasta through the thickest setting. Fold in half and roll through again. Repeat this 6 times, folding after each time until dough is smooth and soft. Repeat for the remaining dough.

Roll each piece of pasta through the machine, reducing the setting each time until you have a smooth, thin sheet. Make sure to dust with flour regularly to prevent the dough from sticking. Lay flat and rest for 10 minutes. Using the fettuccine setting on the pasta machine, roll each sheet through.

Lay flat or on a pasta dryer and rest for 10 minutes to dry slightly and prevent the pasta from being too soft.

Bring a large pan of water to the boil with a scant handful of salt. Once boiling, carefully add the fettuccine, stirring gently and cook for 2-3 minutes until al dente.

Serve with your tomato pasta sauce, topped with parmesan, basil, cracked pepper and drizzled with olive oil.


Recent Posts