Serving size: 2-3
Ingredients
For the pasta:
1 1/4 cup flour (refined or 00)
1 whole egg
3 egg yolks
1 tbsp olive oil
1/2 tsp salt (kosher or refined)
For the alfredo:
1 1/4th cup milk
1 cup cheese (I used a mix of processed and parmesan, but sharp cheddar or romano works well too)
Flour as needed
Salt/pepper to taste
Mix of herbs (thyme, parsley, oregano, rosemary)
Mix of vegetables (For this recipe I used peas only, however broccoli or winter mix vegetables are a good option)
Method:
For the pasta:
- Mix salt and flour together, create a well in the middle and add oil, egg and egg yolks.
- Knead the dough till it is smooth and silky.
- Cover the dough with a damp cloth and allow it to rest for 1 hour at room temperature or overnight in the fridge
5.Roll it out using the pasta machine (approximately up till setting 8 on the flat roller) before transferring the sheet to the fettucine slot.
6. Transfer the pasta to a floured surface and make sure to keep the pasta dry and floured to avoid sticking.
For the vegetables:
- You can stir fry your vegetables, but for this recipe light blanching vegetables in boiling water for 5 minutes works best.
For the Sauce:
- Bring milk to a boil. Add the herbs, flour and cheese.
- Stir continuously till the sauce has thickened slightly.
- Add the pasta and vegetables. Cook for 2-3 minutes before taking off the heat.