Hand Cut Fettuccine Recipe
with Olathe sweet corn and summer truffle
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Ingredients
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Pasta and Sauce Ingredients
Method
Pasta Preparation and Cooking
Making the Fettuccine
In a large bowl, mix the flour and salt. Make a well in the center and crack in the eggs. Add olive oil. Using a fork, beat the eggs gently, gradually incorporating the flour until a dough forms.
Kneading the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Rolling and Cutting the Pasta
After resting, roll out the dough with a pasta machine or a rolling pin until thin. Cut into fettuccine strands of desired width.
Cooking the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook for 2-3 minutes until al dente. Drain and set aside, reserving some pasta water.
Preparing the Sauce
In a sauté pan, add the sweet corn and a splash of reserved pasta water. Cook over medium heat for 2-3 minutes until heated through. Add the cooked fettuccine and toss gently.
Finishing Touches
Stir in the shaved summer truffle, chopped parsley, and season with black pepper. If needed, add more reserved pasta water to achieve desired consistency.