tonight’s dinner I made homemade fettuccine pasta, with a carbonara sauce.
Homemade pasta is such a different to the store-bought pre made, and if you have the time to make it, I urge you to do so. It is much lighter and great to be able to show off your cooking skills. It’s much easier than you think.. but your friends don’t need to know that!
I do a ratio of 1 egg to 100g of flour with a pinch of salt. This equates to serving about 1 person.
So if you have a food processor, add the above to the required ratios into the processor and pulse till combined. Remove onto a floured work bench and knead for about 5mins until well worked, smooth and elastic. Cover in cling wrap and place in the fridge for min 30mins. Once ready take out and re knead to the consistency. Have your pasta roller ready. If you have made mixture to suit more than 1 person, make sure you don’t try to put all of this through the pasta maker in one go, Devide it up to workable amounts.
Place the pasta setting on the largest width and roll through a few times this helped to work the dough some more. repeat placing it through to the smallest setting, then run it through the fettuccine cutter and place on a tray to dry slightly. dust with more flour.
The Carbonara Sauce
Chicken breast diced
1 onion Diced
1-2 garlic cloves crushed
45g parmesan grated
1 egg yolk
salt and pepper
Cook the chicken, bacon and onion with the garlic and some olive oil. Set aside. Cook you pasta drain once cooked (only take a minute) and run under some cold water to prevent sticking together. Combine your cream, eggs, salt and pepper and parmesan in a bowl. Add to your chicken mix and heat lightly – do not over heat you will cook the eggs. pour over your pasta!