Recipe of Ultimate My homemade pasta(fettuccine)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, my homemade pasta(fettuccine). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

My homemade pasta(fettuccine) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. My homemade pasta(fettuccine) is something which I have loved my whole life.

Fresh pasta only uses a couple of ingredients to make, and tastes delicious. In this clip from the America's Test Kitchen Cooking School, Bridget demonstrates the technique for making and shaping fresh pasta so it that you can make lasagna, ravioli, or cut pastas like fettuccine and tagliatelle. http. Plus tips on how to roll out your pasta by hand or using a pasta maker. Make homemade fettuccine with or without a pasta machine.

To begin with this recipe, we have to prepare a few ingredients. You can have my homemade pasta(fettuccine) using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make My homemade pasta(fettuccine):

1. Make ready 3/4 cup flour
2. Make ready 1/4 cup semolina flour
3. Make ready 1 egg
4. Prepare 1/2 tablespoon oil
5. Prepare Water
6. Take For the sauce
7. Make ready Fresh peppers
8. Make ready Sachet tomato paste
9. Prepare 1 onion
10. Make ready cube Seasoning
11. Get Salt
12. Prepare Oil
13. Prepare leaves Fresh Basil

Our recipe is a little untraditional (there's heavy cream) but it's just as easy to whip up as the rest. I really liked the flavor and the bite of this fresh pasta. Since I couldn't roll it, I cut it into small pieces (about the size of a peanut m&m) an. Make fresh pasta with our step-by-step guide with photos and then turn the dough into a summery lemon-zucchini fettuccine dinner.

Instructions to make My homemade pasta(fettuccine):

1. In a bowl mix the flour and semolina. Then make a hole in the middle and crack in your egg.
2. Knead the dough, if all of the dry ingredients couldn't get kneaded, add in half a tablespoon of water at a time till you get the perfect consistency.
3. The dough should not be wet. Wrap the dough in cling film and put in the fridge for at least 30 minutes
4. After the 30 minutes, take out the dough. Flour your work surface and divide the dough into 2 portions.
5. Roll the dough until it is extremely flat, apply flour on the surface, roll up the Dough and cut it
6. Unravel each cut to reveal your pasta.
7. To a pot of boiling water and salt and a little oil and toss in the pasta to cook for 2-3 minutes. Then drain out the excess water
8. In a pan add in some oil and the tomato paste, and blended pepper and onions and cook. Add in seasoning and salt as desired. Then add in some chopped basil leaves.
9. When cooked properly add in little water. When it has boiled add in the boiled pasta and stir fry.
10. Enjoy your delicious meal.

Since I couldn't roll it, I cut it into small pieces (about the size of a peanut m&m) an. Make fresh pasta with our step-by-step guide with photos and then turn the dough into a summery lemon-zucchini fettuccine dinner. All you need to make fresh fettuccine noodles by hand is all-purpose flour, eggs, and the willingness to strengthen your forearms. This homemade spinach pasta recipe is easier than you might think - and it's the perfect accompaniment to a I also saved some of this spinach fettuccine dough for a batch of cheese-filled spinach tortellini, which were kind of amazing. That recipe will be coming later this week, so stay tuned!

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