Domestic goddesses are created during lockdown.
Add pasta to your repertoire with this easy recipe for home-made pasta. Five ingredients, a basic technique and a little patience is all it takes. Serve it with a classic Pangritata (fried bread) topping.
Sasko Fettuccine Pasta Recipe
Serves 4
Ingredients:
- 2 whole eggs
- 3 egg yolks
- 500g SASKO white flour
- 100ml water
- Olive oil
- 20 black olive cut into cheeks
- 1 garlic clove finely chopped
- 2 plum tomatoes roughly chopped
- 1 handful torn basil
- 1/4 cup Parmesan grated
- 2 slices SASKO oats and honey bread
- Small handful chopped parsley
- Handful capers
Fettuccini:
- Add flour to a food processor and add a good splash of olive oil while motor is running. Whisk the eggs and water together and gradually add to flour till dough begins to come together. Not wet.
- Remove from the mixer and knead for about 5 minutes till dough begins to soften and relax.
- Keep airtight and rest for 30 minutes before rolling out.
- With a pasta roller, gradually roll out until you reach the final setting. Cut into strips of 20cm long and ½ cm wide.
- Hang pasta over a rack place for about an hour till dry.
Pangritata:
- Add SASKO white bread to a blender and blend till you have fine course crumbs.
- In a moderately hot pan add a splash of olive oil and gently fry off bread crumbs and capers till golden.
- Remove and place in a pan and add grated Parmesan and chopped parsley.
To assemble:
- In a moderate pan add a good lug of olive oil
- Cook pasta in salted boiling water for 2 minutes or until cooked
- Gently fry off garlic for 1 minute, add chopped tomato, olives and cooked pasta.
- Season with salt and cracker black pepper and throw in torn basil
- Separate into 4 bowls and sprinkle over pangritata.
