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Fresh Fettuccini with Tomato and Basil Sauce

Fresh Fettuccini with Tomato and Basil Sauce

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 6
Difficulty Easy

Rating (click to rate)

3.8 based on 4 ratings.

Ingredients

  • 2 cups Plain Flour
  • 1 Egg
  • Tomato & Basil Sauce
  • 1 tbsp Basil
  • 1 tsp Butter
  • 250 g Cherry Tomatoes

Nutrition Information

Qty per
155g serve
Qty per
100g
Energy 468.1475kcalcal 302.07352011253kcalcal
Protein 2.5319966442953gg 1.633778113213gg
Fat (total) 46.155838926175gg 29.782187746761gg
 - saturated 29.66927852349gg 19.144187254636gg
Carbohydrate 13.46788590604gg 8.6901920956783gg
 - sugars 2.1792953020134gg 1.4061965582298gg
Dietary Fibre 1.2508389261745gg 0.80710741277762gg
Sodium 568.0275mgmg 366.52137722774mgmg

Nutritional information does not include the following ingredients: egg, Basil

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Fresh Fettucchini with Tomato and Basil Sauce

I was lucky enough to try using an automatic pasta maker this week.  I have made pasta from scratch before, but never in a machine.  It’s also something I’ve never wanted as pasta seems so cheap to buy, why make it at home?  But I was somewhat impressed with how quick (and hynotising) it was to make pasta at home.

I really love pasta so decided to make an egg fettuccini – and it took more time to put the machine together than it did to make the pasta!  Fresh pasta also takes no time to cook and I made a lovely cherry tomato and basil sauce, both of which I sourced from my vegetable garden.  It was so delicious!

kogan pasta maker | Stay at Home Mum.com.au

I love this pasta maker that I grabbed from Kogan.

 

Method

  1. Measure out two exact cups of plain flour and add to the machine.

  2. Add the egg to a measuring cup.  Pour in enough water over the top of the egg to make 110ml of water/egg mixture.

  3. Pour the watery egg mixture into the machine.  Close and press 'Two Cups'.

  4. Ensure the 'Fettuccini' maker is on the end.

  5. Place a plate underneath the catcher to collect the fresh pasta.

  6. To cook:  Add the fettuccine to a large pot of salted water.  Cook for five minutes, then drain and serve right away.

  7. In a frypan, add the butter and cook until bubbling.

  8. Chop the cherry tomatoes in half and add to the pan.  Cook for 10 - 15 minutes until they become 'saucy' and thick.

  9. Add in the fresh basil leaves.

  10. Spoon the mixture over the top of the fresh fettuccini.  Top with grated cheese if desired.

Untitled 1 3 | Stay at Home Mum.com.au

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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