Spoon flour and salt onto a clean work surface in a circular mound. Make a deep well in the centre
Crack eggs, egg yolk into the flour and drizzle in oil. With a fork, whisk eggs dragging the flour from the sides. Continue in until all the flour has been incorporated and dough forms a sticky shaggy dough
Using floured hands, knead the dough together, bringing any flour from the bench to form a firm but sticky dough
Sprinkle a little more flour on the bench and knead the pasta by pushing down and forward. Continue for 5-10 minutes or until the dough is silky smooth, elastic and springs back when pressed with a finger. Flatten the dough into a disk and wrap with plastic wrap. Rest for 30-60 minutes at room temperature
Once the dough has finished resting, cut into 4 portions and cover with tea towel to keep moist
Dust kitchen bench with flour. Using a rolling pin, roll out one portion of the dough into a long strip. With each roll, lift the dough up, re-dust, and flip it over. Continue until you have a long, thin strip around 1 mm thick. Pasta should be strong enough to be lifted off the countertop but thin enough for you to see the outline of your hand through it. Cut rolled out pasta sheets in half
To cut into fettuccine strands, bring ends to meet in the centre. Repeat this again. Cut into 1cm wide strips. Separate strands and place onto a lightly floured baking tray. Repeat with remaining pasta dough
Chicken and Mushroom Sauce
Bring a large pan of salted water to the boil
Heat 1 tbsp of oil in a large deep frypan over medium-high heat. Add chicken and cook until just browned. Remove and set aside
Heat remaining oil, and add onion, garlic and mushrooms. Cook for 3-4 minutes or until mushrooms have softened. Season with salt and pepper. Add cream and Dijon mustard and simmer for 3 minutes. Return chicken and cook for a further 5 minutes
Add half the fettuccine pasta to boiling water and cook, stirring to separate the strands for 4-5 minute or until al-dente. Drain and add to sauce along with ⅓ cup of pasta water and chives. Toss to coat. Serve immediately with freshly grated parmesan and a little drizzle of extra virgin olive oil
Tips & Hints:
To freeze leftover raw fettuccine, place the baking tray of cut and prepared fettuccine in the freezer for about 15 minutes. Make sure strands aren't sticking to each other or the pan. Transfer the semi-frozen pasta to airtight bags. Label, date, and place in the freezer for up to 3 months.
Use any mushrooms that are available and are in season.
Pasta dough can be made a day ahead. Cover and refrigerate. Bring to room temperature before rolling.
After rolling and cutting, allow fettuccine to dry out at room temperature while you are making the sauce.
Make sure to roll out pasta sheets as thin as possible, as the pasta will double in thickness as it cooks.