Thursday, June 3, 2010

Recipe Share - Fettuccine Carbonara with Homemade Pasta

If you read this post you will know that I am the proud owner of a new pasta machine. However, my first attempt was rubbish! I have found a new recipe (on the back of the 00 flour box!) and picked up a few tips along the way. And now SUCCESS :) And you don't even need a pasta machine. As long as you have a rolling pin that will allow you to get the dough thin enough, you should be fine!
From Food
Why buy it when you can make it yourself and it tastes this good!
Homemade Pasta
  • 250 grams Pasta & Noodle Plain Flour (TIPO 00)
  •  Pinch salt
  • 1 tablespoon Welly Boot Extra Virgin Olive Oil
  • 2 egg
  • 3 egg yolks
1. Place the flour and salt on a chopping board, make a well in the centre. Beat the eggs and egg yolks, place with olive oil in the well. Gradually work the flour from the sides and knead to form a dough
2. Knead dough for one minute. Wrap in plastic and refrigerate for 2 to 3 hours (what!? see tip below)
3. Cut dough into four pieces and roll through a pasta machine OR roll out into thin sheets
4. Use pasta sheets for lasagne or cannelloni, or any other filled pasta OR cut into noodles
5. Cooked filled pasta or noodles in boiling salted water for 3 to 5 minutes until cooked through

(Serves 4)

Refrigerate for 2 to 3 hours!? I just chuck it in the freezer for as many minutes as I can spare. Usually while listening to the kids' reading, supervising homework or just getting on with preparing whatever sauce I want to accompany my pasta. That tends to be long enough.

Try lightly dusting the dough with a little flour as you go through the pasta machine process. Lay the noodles out in a single layer on your benchtop while you are working. This will stop them all sticking together, and as long as you are cooking them straight away, they shouldn't dry out too much.

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Fettuccine Carbonara
  • 400 grams Fettuccine
  • 6 rashers bacon, cut into thin strips
  • 3 green onions, sliced
  • 10 button mushrooms, thickly sliced
  • 4 egg yolks
  • ½ cup cream
  • ½ cup parmesan
  • sea salt and cracked pepper
  • 2 tbl chopped flat leaf parsley
Cook the pasta until al dente. Keep warm. Must be kept warm as the heat from the pasta will cook the egg in the sauce.

While the pasta is cooking, heat a frying pan over medium heat. Cook the bacon, mushrooms and green onions for 3-4 minutes until bacon is crisp and golden.

Place egg yolks, cream, parmesan, salt and pepper in bowl and whisk well to combine.

Toss the egg mixture through the hot pasta, coating well, then toss with bacon mixture and parsley and serve immediately.

(Serves 4)

It pays to reserve a little pasta water, as this sauce can tend to be a bit thick. If needed, add just a couple of tablespoons at a time to the "sauced" pasta before adding the bacon mix until you get a consistency you like.

Great recipe from Donna Hay, though the mushrooms are our family's own addition.

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