House Made Fettuccine Recipe
Fresh Tomatoes, Capers, Pancetta, Leccino and Green Castelvetrano Olives, Calabrian Chili Peppers, Basil, Baby Arugula, Parmesan Reggiano
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Ingredients
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Toppings
Method
Preparation
- 1
Make the Fettuccine
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Roll the Dough
After resting, divide the dough into four pieces. Roll each piece through a pasta machine, gradually reducing the thickness until you reach your desired thickness. Cut into fettuccine strands.
- 3
Cook 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.
- 4
Prepare the Sauce
In a skillet over medium heat, cook the pancetta until crispy. Add the fresh tomatoes, capers, both types of olives, and Calabrian chili peppers. Cook for about 5 minutes until heated through.
- 5
