Fresh Fettuccini with Tomato and Basil Sauce

Fresh Fettuccini with Tomato and Basil Sauce


Servings 4
Time Needed Prep
Ingredients 6
Difficulty Easy

Rating (click to rate)

3.8 based on 4 ratings.


  • 2 cups Plain Flour
  • 1 Egg
  • Tomato & Basil Sauce
  • 1 tbsp Basil
  • 1 tsp Butter
  • 250 g Cherry Tomatoes

Nutrition Information

Qty per
155g serve
Qty per
Energy 611cal 394cal
Protein 4.97g 3.2g
Fat (total) 48g 31g
 - saturated 30g 20g
Carbohydrate 13.7g 8.8g
 - sugars 2.25g 1.45g
Dietary Fibre 1.28g 0.83g
Sodium 595mg 384mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!

kogan pasta maker | Stay at Home

I love this pasta maker that I grabbed from Kogan.



  1. Measure out two exact cups of plain flour and add to the machine.

  2. Add the egg to a measuring cup.  Pour in enough water over the top of the egg to make 110ml of water/egg mixture.

  3. Pour the watery egg mixture into the machine.  Close and press 'Two Cups'.

  4. Ensure the 'Fettuccini' maker is on the end.

  5. Place a plate underneath the catcher to collect the fresh pasta.

  6. To cook:  Add the fettuccine to a large pot of salted water.  Cook for five minutes, then drain and serve right away.

  7. In a frypan, add the butter and cook until bubbling.

  8. Chop the cherry tomatoes in half and add to the pan.  Cook for 10 - 15 minutes until they become 'saucy' and thick.

  9. Add in the fresh basil leaves.

  10. Spoon the mixture over the top of the fresh fettuccini.  Top with grated cheese if desired.

Untitled 1 3 | Stay at Home

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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