With Naz Cugliari, Chef and owner of Il Forno Restaurant, in Hampton, Victoria.
PASTA DOUGH INGREDIENTS
General rule: 100g Plain Flour (’00’) and one medium egg per person
In this recipe, there is:
300g Plain Flour ’00’
3 medium eggs
METHOD FOR PASTA DOUGH
Place the flour on bench top and create a well in the middle.
Add a pinch of salt to the flour.
Place three eggs into the centre of flour well.
Gently mix the eggs into the flour.
Keep mixing this in and kneading the dough.
(The more you knead the dough, the more you ‘work the gluten’).
If the dough is a little dry, wet your hands and keep kneading the dough.
Once you have the ball of dough, let it rest for at least 30 minutes.
This is your base dough and can now be used to make a variety of pasta shapes.
METHOD FOR FETTUCCINE
You’ll need a pasta making machine that has the flat sheet and fettuccine-making setting.
Cut the dough into quarters to make it more manageable.
First, we’re going to roll out flat sheets of pasta.
Set the pasta machine to the thickest setting.
Roll the pasta dough through the machine few times, working from the thickest setting, to the thinnest setting, until you have a thin long sheet.
Cut the long sheet into sections to make it easier to handle.
Place each of the sheets through the Fettuccine making section of the machine. Keep repeating this until all of the pasta dough is used.
Place the fettuccine on a lightly floured bench top to keep it from sticking.
Once this is all done, you can cook the fettuccine fresh (recommended!), place it in the fridge, or even in the freezer for another time!
The fettuccine can be eaten with the sauce of your choice.
In the next video, we share with you our Carbonara sauce!