Well, after the ravioli, we had the paster maker dusted off and were ready to use it again. We ditched the idea of more ravioli, as they are not the quickest things in the world, and went with a plain fettuccine. The difference between fresh pasta and dried is huge… once you’ve made some you’ll have a hard time going back. Trust me.
This recipe was very simple, and quite good. Sometimes you don’t need gobs of sauce with tons of spices and flavors, and such is the case with this pasta.
Homemade Fettuccine with Garlic and Oil
Makes 4-6 servings.
3-3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup extra virgin olive oil
4-6 garlic cloves, peeled & chopped
1/2 cup chopped fresh parsley
Freshly ground pepper
smoked paprika & parmesan for garnish
To make pasta, either build a well out of flour and slowly stir in eggs (more info here) or mix in a food processor or stand mixer. You want the dough to just barely stick together into a smooth ball, but do not add any more liquid than necessary. Split into two, form into balls, wrap in plastic wrap, and refrigerate at least 30 minutes. Roll out with a pasta roller until thin, then cut into fettuccine (follow manufacturers directions for whatever pasta roller you have.) Add pasta to a pot of salted, boiling water and stir to break up. Cook until al-dente, about 4-5 minutes.
For sauce, heat the oil and garlic over medium heat in a heavy saucepan until the garlic begins to turn pale gold, about 1-2 minutes (Do not burn!). Remove the pan from the heat and add 3/4 of the parsley, salt & pepper to taste.
Drain the pasta and combine with the sauce in a separate bowl and toss until all the pasta is coated.
Serve and sprinkle with the remaining parsley, Parmesan, and smoked paprika. Serve immediately.