Fettucini Pasta

Fettucini Pasta

We had some rain in Cape Town last night, how lovely! Today, the skies are looking grey and it is a little nippy outside. This definitely calls for a winter warmer kinda meal. Something like Fetuccini Pasta is the perfect meal for a day like today!

Fettucini Pasta 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:

1. 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.
2. Remove from the mixer and knead for about 5 minutes till dough
begins to soften and relax.
3. Keep airtight and rest for 30 minutes before rolling out.
4. With a pasta roller, gradually roll out until you reach the final setting.
Cut into strips of 20cm long and ½ cm wide.
5. Hang pasta over a rack place for about an hour till dry.

 

Pangritata:

1. Add SASKO white bread to a blender and blend till you have fine
course crumbs.
2. In a moderately hot pan add a splash of olive oil and gently fry off
bread crumbs and capers till golden.
3. Remove and place in a pan and add grated Parmesan and chopped
parsley.

 

To assemble:

1. In a moderate pan add a good lug of olive oil
2. Cook pasta in salted boiling water for 2 minutes or until cooked
3. Gently fry off garlic for 1 minute, add chopped tomato, olives and
cooked pasta.
4. Season with salt and cracker black pepper and throw in torn basil
5. Separate into 4 bowls and sprinkle over pangritata.

 

Fettucini Pasta - Parenting & Lifestyle - South African mom blogger

 

This delicious recipe, Fettucini Pasta, was brought you in collaboration with Sasko.

SASKO bread & flour can be found in millions of South African homes each day – tickling taste buds and filling stomachs since the first loaf was baked and bag of flour milled as far back as the 1930s. SASKO uses only the finest ingredients, milled, mixed and baked to tasty perfection. Because SASKO has been around for more than 80 years, it understands the importance of giving South Africans the sustenance they need without compromising on taste. Combined with a national network of world-class Bakeries & Mills all across South Africa, we ensure that you can enjoy locally made, superior quality goods every day.

 

PS, here is another winter warmer recipe which you may have missed: RIBOLLITA, ITALIAN BREAD SOUP {PLUS FREE RECIPE DOWNLOAD}

 

Tata for now

Tracy xx

 

 



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