Housemade Tomato Fettuccine Recipe
with Corn Cream, Oven-Dried Tomato, Oven-Roasted Gulf Shrimp
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Method
Pasta Preparation
- 1
Make the Dough
In a large bowl, combine the flour and salt. Create a well in the center and add the eggs and tomato puree. Using a fork, gradually mix the flour into the wet ingredients until a shaggy dough forms.
- 2
Knead 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 it rest for 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out using a pasta machine or a rolling pin until thin enough to cut into fettuccine strips.
- 4
Cut the Fettuccine
Cut the rolled-out dough into fettuccine strips, dust lightly with flour to prevent sticking, and set aside.