The Art of Simple Living: Homemade Pasta From Dough to Delicious 🍝 Cozy Italian Vibes in My Kitchen

Welcome to Silent Savor🤍
Today, we’re bringing the vibes of Italy right into my kitchen by making homemade fettuccine from scratch, and even a little kitchen cloth with a fun pasta pattern 🍝✨
Chapters

00:00 Intro | Bringing Italian vibes into my cozy kitchen
01:10 Preparing the sauce ingredients
03:04 Marinating the calamari (or shrimp)
04:21 Preparing the parmesan cheese
04:56 Painting & sewing a pasta-pattern kitchen cloth
07:01 Making the pasta dough
09:52 Cooking the tomato sauce
13:12 Turning the dough into fettuccine
16:28 Cooking the fettuccine & mixing with the final sauce
17:50 Plating & serving 🍝✨

Ingredients:

For the pasta dough:
240–270g 00 flour (start with less and add if needed)
3 eggs
½ tsp salt
1 tbsp olive oil

For the seafood (calamari or shrimp):
Fresh calamari (or shrimp), cleaned and chopped
Garlic powder
Paprika
A pinch of turmeric
Salt
Black and red pepper
Olive oil
A splash of lemon juice or verjuice (optional)
Spices for the marinade are optional, use as you like, adjust to your taste!

For the sauce:
1 finely chopped shallot
2 garlic cloves, finely chopped
Cherry tomatoes, halved
Olive oil
Oregano, black pepper, salt, dried basil
Tomato purée
Fresh basil, chopped
Parmesan cheese
Reserved pasta water
Seasoning for the sauce is also optional, adjust as you prefer!

Steps:

1. Making the dough:
Mix flour, eggs, salt, and olive oil with a fork.
Knead by hand for about 15 minutes until soft and elastic, and it springs back when you press it.
Wrap in plastic and let it rest 30–60 minutes at room temperature.
After resting, flour the surface generously, roll out the dough, fold, and cut into fettuccine.

2. Cooking the pasta:
Boil in salted water for about 5 minutes, adjusting for thickness.

3. Preparing the seafood:
Marinate calamari or shrimp in olive oil, spices, and lemon/verjuice for 3 hours.
Lightly fry in a separate pan to remove any strong smell, then set aside.

4. Making the sauce:
Sauté shallot and garlic in olive oil.
Add cherry tomatoes and cook until softened.
Season with oregano, salt, pepper, dried basil, and tomato purée.
Mix in fried seafood, fresh chopped basil, parmesan, and a splash of pasta water for a silky, magical sauce.

Combine with cooked fettuccine and serve immediately.

Tips & Notes:
Knead the dough until soft and elastic, but don’t overwork it.
Marinate and sauce seasonings are completely adjustable — use as much or as little as you like depending on your taste.
Always save a bit of pasta water, it makes the sauce silky and perfect.
Use 00 flour for the softest texture, but other flours work too.
Let the dough rest enough before rolling for easier handling.
If you have any questions while making this recipe, feel free to ask me! 🌿🍝

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