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Pasta Dough - Fettuccine

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  • Serves: 4
  • Prep Time: 10
  • Ready in: none
  • Difficulty: Easy
  • Print:
Pasta Dough - Fettuccine
 

Ingredients

  • 300g ‘00' pasta flour
  • pinch salt
  • 1 tbsp extra virgin olive oil
  • 3 large eggs

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Method

  • Place everything into a food processor and blitz to a smooth paste.
  • Remove from the machine, and knead well.
  • Cover with cling film and leave to rest for 30 minutes.
  • Unwrap, and roll out in the machine and cut accordingly.
  • Always keep covered, or the paste will dry out.

Cook pasta in a ratio of 12g of salt per litre of water.

Cut the dough roughly 12mm wide strips, 1mm thick using a pasta machine or a long sharp knife.

Served with cream and butter-based sauces with Parmesan cheese, Al Fredo di Leilo.

  • 150mls double cream
  • 50g salted butter
  • grated nutmeg
  • 150g grated fresh Parmesan cheese
  • ground pepper
  • touch pasta water
  • 300g cooked fresh fettuccine 

Heat the cream, butter and nutmeg with 3-4 tbsp of the pasta water.

Add the cheese and pasta and warm through and season well.

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