Pasta Dough - continued
Fettuccine with Tomato Sauce
1 quantity basic pasta dough
Sauce
3 tablespoons olive oil
1 onion, chopped,
2 x 400g cans crushed tomatoes
2 tablespoons tomato paste Salt and pepper, to taste ½ cup parmesan cheese
1.To make the sauce, heat the oil in a frypan. Add onion and cook until transparent.
2.Add the tomatoes, tomato paste and salt and pepper to taste. Allow to simmer for 20 minutes.
3.To make pasta, using a pasta machine, roll out pasta dough into three 10cm x 40cm rectangular pieces. Using the pasta machine, roll the pasta through the fettuccini guide to cut pasta.
4.Bring a large saucepan of water to the boil. Add 1 tablespoon of oil and cook fettuccini for
Spaghetti Carbonara
1 quantity pasta dough
Sauce
3 tablespoons olive oil
2 cloves garlic, crushed
6 rashes bacon, chopped ¹⁄³ cup wine
¼cup cheddar cheese ½ cup parmesan cheese 4 eggs
Pepper to taste
2 tablespoons parsley, chopped
1.To make sauce, heat oil in a large frypan and add garlic. Stir until fragrant. Add bacon and cook until crisp. Add wine and simmer for 1 minute.
2.Whisk cheese, eggs, pepper and parsley in a bowl. Add mixture to the pan and stir until well combined over low heat.
3.Using a pasta machine, roll out pasta dough into three 10cm x 40cm rectangular pieces. Using the pasta machine, roll the pasta through the spaghetti guide to cut pasta.
4.Bring a large saucepan of water to the boil. Add 1 tablespoon of oil and cook spaghetti for
5.Return the cooked pasta to the pan and toss through sauce until well combined. Serve warm with extra parmesan cheese.
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