Fettuccine Pasta in Summer Cherry Tomato sauce
This is the pasta you create when there’s limited time! It’s quick and easy whether you hand make the pasta or use store bought, the flavours are mouth-watering delicious
Serves approx. 4
Approx. 400g Tipo 00 flour
Fine Semolina for dusting
4 gloves of garlic, finely chopped
2 punnets of mixed cherry tomatoes, sliced in half
¼ cup extra virgin olive oil or as needed
Half bunch parsley leaves, roughly chopped
Salt and pepper, to taste
Crushed chilli (optional)
Baby Capers (optional)
Fresh basil leaves, each serve
Grated Parmesan cheese
Variation: Use basil leaves instead of parsley
Sift the flour and a pinch of salt onto a clean work surface. Create a well in the centre of the flour and crack the eggs into the well. Using a fork, gradually incorporate the eggs into the flour. Once the mixture forms a soft dough, knead until smooth, about 3-4 minutes. Wrap the dough in cling film and set aside in the fridge for 20 minutes to rest.
When the pasta dough has rested, unwrap and place onto a lightly floured work surface. Knead briefly then cut the dough into 4 portions and cover each portion to not dry out. Flatten a portion of the dough and laminate the pasta by passing through the pasta machine from the thickest to the desired thin setting. Initially tri-fold the pasta sheet on the widest setting a few times then fold sheet over once a couple times until a smooth texture is created. Finally laminate single pasta sheets to desired thin setting 5-6 (approx).
Use pasta cutting section/attachment to create fettuccine. Repeat this process for the remaining pasta dough portions. Either hang fettuccine onto a pasta tree or place on lined baking tray dusted with fine semolina and cover, until ready to cook.
Fill a large saucepan of salted water and bring to boil.
In a large frypan add the olive oil, garlic and chilli (if using) and heat through, do not burn the garlic.
Add cherry tomatoes, parsley and if using add baby capers. Sauté few minutes and season to taste.
Place the pasta in boiling salted water and cook until all dente, few minutes.
Gently drain or using tongs to pick up pasta and transfer to large frypan to be coated with sauce mix.
To serve top with grated parmesan and few basil leaves.