RECIPE: Homemade fettuccine


For this pasta recipe - you don't need eggs or a pasta machine. You just need a little love. What could be more satisfying?


INGREDIENTS


2 cups semolina flour

2 cups plain flour

1 ½ teaspoons salt

1 ½ cups water


METHOD


Into a large bowl, stir together the flours and salt. Make a well in the centre of the flour and pour water a little at a time, stirring as you go with a fork. Mix until combined and then use your hands to bring the dough together.


Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic.


Cover the dough and allow to rest for 30 minutes.


After 30 minutes, divide the dough into 2 or 3 pieces. Using a rolling pin, roll out 1 piece to the desired length of pasta (if you want your fettuccine to be 25cm strands, then roll the dough into a rectangular 25cm length).


Once rolled out, generously flour both sides of the dough, the more flour the better to ensure the dough doesn’t stick.

To create the long fettuccine strands, starting at one end, gently roll up the dough into a cylindrical shape, ensuring it’s well floured. With a sharp knife, cut the dough into desired thickness (2cm slice for pappardelle, thinner for fettuccine). Then unravel each piece and transfer pasta strands to a cleared space or tray. Give a light dusting of flour to prevent from sticking.


Continue with remaining dough.


Allow to dry for about 20-30 minutes.


Place fresh pasta into a large pot of boiled salted water and cook in batches for 4 minutes or until al dente. Drain.


Stir through your favourite sauce and top with Cashew Parmesan Cheese.

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