Fresh Fettuccine with Sugo

Tip the flour onto a workbench and make a well in the centre.

Whisk the eggs and egg yolks together and pour them into the well, then incorporate them into the flour using a fork. You may need to add an extra yolk if the dough is too dry.

Knead the dough until it is shiny and firm to the touch, for at least ten minutes. Alternatively, you can start the dough in a food processor, just pulse the flour and eggs together until the dough combines (this doesn’t need much pulsing).

Form the dough into a rectangle, then wrap it in plastic film and refrigerate for thirty minutes.

Cut the dough into slices, all the same thickness. Flatten with a rolling pin, making the leading edge a little thinner.

Using a pasta machine, feed a piece of dough through the widest aperture eight to ten times until shiny and silky, folding the ends in over each other between each roll.

Pass the dough through each of the remaining settings three to four times until you reach the second-last setting.

Run the pasta sheets through your chosen cutters. Cover the pasta with plastic film.

Cooking the pasta:

Bring four litres of water to a boil in a tall pot, then add salt. Slide the pasta gently into the pot as the water returns to a boil, then partially cover with a lid to bring it to a rapid boil.

Fresh pasta only needs to cook for approximately three minutes. Stir the pasta gently to keep it well separated (a tablespoon of olive oil in the water can help too).

Drain the cooked pasta and reserve a little of the cooking water in case you want to moisten the completed dish. Do not run the cooked pasta under water, as you will lose the precious starch that helps the sauce or oil adhere.

To Serve:

Place the pasta in a bowl and toss with the Extra Virgin Olive Oil and season the pasta with salt and pepper. Place pasta onto your serving dish and add the heated pasta sauce. Scatter with Parmesan and parsley.

Maggie Beer
Cooking Hampers

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