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Hand-Made Fettuccine with Garlic-Flavored Cream Sauce
Pasta fresca fettuccini aglio e panna
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Tomokazu Hino |
| Serves 4 |
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125g enriched flour
125g weak flour
50g semolina
3 eggs
A pinch of salt
5ml olive oil
300ml heavy cream
4 cloves garlic
4 red cone peppers
30g grated Parmesan cheese
Salt
5 tablespoons minced parsley
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To make fettuccine, combine the three kinds of flour and heap on a cutting board. Make a dent in the center and put in the eggs, olive oil and salt.
Using your fingertips, break the eggs and gradually mix them with the flour. When the mixture becomes crumbly, lightly pack it together and form into a ball.
Place in a vacuum-pack cooking bag and vacuum pack.
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Place the dough on a cutting board coated with flour, roll it out thin and cut into fettuccine noodles.
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Mince the garlic and cone peppers, combine with the heavy cream in a pan, and cook briefly.
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Cook the fettuccine until tender but still slightly firm, drain well and mix with the sauce and the Parmesan cheese. Serve on a dish and sprinkle
with the parsley.
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