Fresh fettuccine
This simple fettuccine pasta is made with high quality flour and eggs meaning a higher percentage energy from protein than commercial pasta, Cooked to al dente, this pasta is high in resistant starch. Elevate your next pasta dish or impress guests with this delicious but simple recipe.
Ingredients - serves 4
200 g of plain 00 plus extra for dusting
2 eggs, lightly beaten
1 egg yolk
salt
Methods
Sift the flour onto the work surface. Make a mound with the flour and create a hole in the center. Beat the eggs and yolk together and pour into the center of the flour. Using fingers, gradually incorporate the flour into the egg then knead for about 10 minutes until the dough is smooth and satiny. If the mixture is too firm, wet you fingers and incorporate extra moisture that way, if its too soft, add some extra flour. Shape the dough into a ball and leave to rest for 1 hour. It can be left in the fridge for 24 hours, wrapped in cling wrap. Roll the dough out on lightly floured surface or pass through a pasta machine on the widest setting. Pass the dough three to four times on the 2 widest settings, folding in half between each roll. Gradually roll the sheets more thinly. Hang the thin sheets of pasta to dry. When they feel leathery and no longer stick when pressed together, pass through the cutting section of the pasta machine or hand cut into lasagna or fettuccine. To cook, immerse in boiling water for 1-2 minutes. It only takes a brief amount of time to reach ‘al dente’. Serve with your favorite source.
