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56
Pasta Dough - continued
Fettuccine with Tomato Sauce
1 quantity basic pasta dough
Sauce
3 tablespoons olive oil
1 onion, chopped,
2 x 400g cans crushed tomatoes
2 tablespoons tomato paste
Salt and pepper, to taste
½ cup parmesan cheese
1. To make the sauce, heat the oil in a frypan.
Add onion and cook until transparent.
2. Add the tomatoes, tomato paste and salt
and pepper to taste. Allow to simmer for
20 minutes.
3. To make pasta, using a pasta machine,
roll out pasta dough into three 10cm
x 40cm rectangular pieces. Using the
pasta machine, roll the pasta through the
fettuccini guide to cut pasta.
4. Bring a large saucepan of water to the boil.
Add 1 tablespoon of oil and cook fettuccini
for 5-8 minutes or until al dente. Serve
with fresh tomato sauce and parmesan.
Spaghetti Carbonara
1 quantity pasta dough
Sauce
3 tablespoons olive oil
2 cloves garlic, crushed
6 rashes bacon, chopped
¹⁄
³
cup wine
¼ cup cheddar cheese
½ cup parmesan cheese
4 eggs
Pepper to taste
2 tablespoons parsley, chopped
1. To make sauce, heat oil in a large frypan
and add garlic. Stir until fragrant. Add
bacon and cook until crisp. Add wine and
simmer for 1 minute.
2. Whisk cheese, eggs, pepper and parsley
in a bowl. Add mixture to the pan and stir
until well combined over low heat.
3. Using a pasta machine, roll out pasta
dough into three 10cm x 40cm rectangular
pieces. Using the pasta machine, roll the
pasta through the spaghetti guide to cut
pasta.
4. Bring a large saucepan of water to the boil.
Add 1 tablespoon of oil and cook spaghetti
for 5-8 minutes or until al dente.
5. Return the cooked pasta to the pan and
toss through sauce until well combined.
Serve warm with extra parmesan cheese.
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