From scratch! Thin ribbon noodles with a creamy sauce, consisting of egg, bacon & cheese. Molto bello!
Fresh Fettuccine
Ingredients
2 cups (300g) plain flour
Good pinch salt
3 eggs, lightly beaten
30ml extra light olive oil
Extra flour, for dusting
Method
For best results use a KitchenAid Stand Mixer and the Slicer - Shredder, Pasta Roller and Fettuccine Cutter attachments
.
Attach the flat beater to the stand mixer. Place the flour, salt, eggs and oil into the mixing bowl.
Turn mixer to speed 2 and mix until mixture is combined. Remove flat beater and attach dough hook, knead for 3-4 minutes, or until dough indents when touched. Cover dough and let rest for 30 minutes.
With lightly floured hands, knead dough for about 30 seconds. Cut into thick slices about 1cm thick. Attach the pasta roller to stand mixer.
Take one section of the dough and pat out to flatten. Turn mixer to speed 4 and feed dough into rollers. Fold dough in half and feed through again.
Repeat this step about 3 more times, reducing the roller setting with each rolling (total rolling should be about 5 times).
Lay pasta onto a lightly floured bench. Repeat rolling with the remaining dough.
Remove the pasta roller attachment and attach the fettuccine or spaghetti attachment. Feed the dough through the cutter.
Lay the cut pasta over the back of a chair (on a clean tea towel), or over 1 long wooden spoon/rolling pin (balanced over two saucepans etc.) or over a drying rack.
Pasta can be used immediately or allowed to dry before freezing.
Creamy Carbonara
Ingredients
400g fresh, prepared fettuccine
1 tbs olive oil
6 rashers good quality, lean bacon, cut into small pieces
4 spring onions, chopped
4 eggs
250ml (1 cup) lite cream
150g Parmesan cheese, grated
Salt and pepper, to taste
Method
For best results use a KitchenAid Stand Mixer and the Slicer - Shredder, Pasta Roller and Fettuccine Cutter attachments.
Attach the slicer/shredder with the fine shredding cone to the stand mixer. Cut the Parmesan into large pieces.
Place the cheese into the hopper and push down on the handles. Turn the mixer to speed 4 and shred the cheese into the mixing bowl.
Cook the fettuccine in a large pan of boiling salted water for about 5 minutes, or until just tender. Drain well and return the hot pasta to the saucepan.
While the pasta is cooking, heat the oil in a heavy based frying pan. Cook the bacon and spring onions for 5 minutes. Whisk together the eggs, cream and about 2/3 of the cheese.
Pour the egg mixture over the hot pasta, and toss well. Cook for about 30 seconds only, or until heated through and the sauce lightly thickens.
Season with the salt and pepper and serve immediately scattered with the remaining Parmesan.
