Fresh Fettucchini with Tomato and Basil Sauce
I was lucky enough to try using an automatic pasta maker this week. I have made pasta from scratch before, but never in a machine. It’s also something I’ve never wanted as pasta seems so cheap to buy, why make it at home? But I was somewhat impressed with how quick (and hynotising) it was to make pasta at home.
I really love pasta so decided to make an egg fettuccini – and it took more time to put the machine together than it did to make the pasta! Fresh pasta also takes no time to cook and I made a lovely cherry tomato and basil sauce, both of which I sourced from my vegetable garden. It was so delicious!
I love this pasta maker that I grabbed from Kogan.
Method
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Measure out two exact cups of plain flour and add to the machine.
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Add the egg to a measuring cup. Pour in enough water over the top of the egg to make 110ml of water/egg mixture.
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Pour the watery egg mixture into the machine. Close and press 'Two Cups'.
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Ensure the 'Fettuccini' maker is on the end.
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Place a plate underneath the catcher to collect the fresh pasta.
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To cook: Add the fettuccine to a large pot of salted water. Cook for five minutes, then drain and serve right away.
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In a frypan, add the butter and cook until bubbling.
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Chop the cherry tomatoes in half and add to the pan. Cook for 10 - 15 minutes until they become 'saucy' and thick.
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Add in the fresh basil leaves.
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Spoon the mixture over the top of the fresh fettuccini. Top with grated cheese if desired.
