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Recipe:
Serves 4, 30min prep, 35 min total.
Fettuccini ingredients:
• 400g 00 flour (plain flour will do)
• 4 large free-range eggs
Fettuccini directions:
• Place the flour in a pile on a large sealed surface (large cutting board, stainless table, benchtop, plastic table etc) and create a ‘well’ in the middle. Crack the eggs and place them in the well.
• Gently beat the eggs inside the well until a consistent colour, then slowly start to add flour from the edge of the well to the eggs while beating them, continue to combine until you have a firm shaggy dough.
• Once you have a ball of dough, knead this for around 10-15 minutes, then leave it covered by a bowl for 15 minutes for the gluten to do its thing.
• Cover your surface in flour and cut the ball of dough in to 6 even pieces, then roll each piece out in a rough square, around 1mm thick (or as thick as a piece of pasta).
• Make sure your thin piece has a good dusting of flour, then fold it in to quarters so it forms a log, then cut the log in to 6mm slices and unravel the slices to get your fettuccini strands.
• Cook the pasta in lightly salted boiling water for no more than 3 min.
Alfredo ingredients:
• 160g butter
• 125g Parmigiana Reggiano (finely grated)
• 125g Pecorino Romano (finely grated
Alfredo Directions:
• Once the pasta is cooked, remove the pasta from the water and put it in a bowl or plate (but don’t drain the water) and place the bowl or plate on top of the pot of pasta water to keep it warm.
• Cut up the butter and put it in with the pasta, add around ½ cup of pasta water and stir until the butter has melted.
• Stir in the parmesan until there is a creamy consistent texture and serve.