If we ever needed an excuse to drown ourselves in pasta, this is it. To celebrate World Pasta Day, executive chef of Cucina Porto , Martino Pulito shares how to prepare the perfect fettuccine from scratch.
Fettuccine literally translates as ‘little ribbons’ and is one of the most versatile pastas. Follow along as Chef Martino make his delicious handmade fettuccine for World Pasta Day on The Morning Show with two different sauces, a basic tomato sauce as well as a pumpkin and pale ale sauce.
- 375g (2 1/2 cups) plain flour
- 1/2 tsp salt
- 4 eggs, lightly whisked
- Plain flour, extra
1. Place your flour and salt onto a clean benchtop and shape it into a circle. Using your fingers, make a well in the centre of the circle and place your eggs in the well. Use your hands to blend the flour and eggs until the mixture forms a dough – making sure that it is not too sticky.
2. Knead the dough using the heel of your hand to firmly push down then folding the dough over itself. Continue kneading the dough for 5 minutes or until smooth and stretchy.
3. Divide the dough into 4 equal portions and wrap each portion in GLAD WRAP or cover with a clean, damp tea towel. Then let your dough rest for 10 minutes.
4. Unwrap one of your portions of dough, flatten it into a rectangle, and dust lightly with flour. Then using a pasta machine, roll out the dough until it become thin and long (it might need to go through the pasta machine 5 or 6 times).
5. Spread the rolled pasta over a clean tea towel without overlapping each other so that they don’t stick together. Once your pasta is all rolled, allow it to rest for 10-15 minutes or until it’s dry enough not to stick together.
6. Slice each pasta sheet into thin strips to make fettuccine or roll it once more through your pasta machine if it has a fettucine setting.
7. To cook your pasta, place the fettucine in boiling salty water for 3 minutes or until al dente.
FETTUCCINE WITH PUMPKIN, CAPRINO CHEESE AND SAGE
For the Creamy Pumpkin Sauce
- 100ml extra virgin olive oil
- 2 eschalots, peeled and finely chopped
- ½ a red onion, finely chopped
- 1 large pumpkin, peeled, deseeded, and cut into large chunks
- 20g rosemary
- 100ml pale ale beer of choice
- 1.5L vegetable stock
- 240g (1 can) cannellini beans
- 200ml cream
- Freshly cracked black pepper and sea salt flakes, to taste
For the Pasta
- 150g fettuccine
- 1 tbsp olive oil
- 5-7 sage leaves
- 20g caprino goat’s cheese
- Additional freshly cracked black pepper and sea salt flakes, to taste
- In a large pot, heat your olive oil then add your chopped eschalots and red onion until white and translucent.
- Add your pumpkin to the pot, then add your rosemary.
- Add the beer to the pot and mix well.
- Once the pumpkin has begun to soften and brown, remove 4-5 pieces and set aside for the final dish.
- Add your vegetable stock and cannellini beans to the pot and stir again.
- Add your cream and bring the mixture to a boil (around 5 minutes).
- Remove your pot from the stove. Using a food processor or stick mixer, blend your pumpkin sauce mixture until creamy and smooth. Season to taste.
- Once your pumpkin sauce is ready, put a big pot of water onto a boil for the pasta. Add a healthy pinch of salt. Cook your pasta until al dente (approx 5 minutes).
- Chop the leftover pumpkin chunks into smaller bite-sized pieces.
- In a separate pan, heat up your olive oil and sauté the pumpkin pieces and sage leaves until golden brown.
- Add the fettuccine to your pan and stir over low heat to emulsify. Add a couple of spoonfuls of leftover pasta water if the mixture is too dry. Mix in two cups of your creamy pumpkin sauce and stir thru.
- Serve with goat’s cheese crumbled on top.
- 60g dried porcini mushrooms
- 120ml milk
- 1 white onion, diced finely
- 1 carrot, peeled and diced finely
- ½ celery stick, diced finely
- 150g guanciale or pancetta, chopped
- 400g beef mince
- 300g pork mince
- 60ml red wine
- 400g passata or tinned tomatoes
- 2 tsp tomato paste
- Extra virgin olive oil
- 20g unsalted butter
- Salt and pepper, to taste
- Soak your porcini mushrooms in a bowl with milk.
- While they are soaking, heat up a large pot with olive oil. Then add your diced onion, celery, carrot and guanciale or pancetta. Cook through.
- Add your mince and season with salt and pepper.
- Once the mince is fully cooked, deglaze your pan using the red wine, then mix through the porcini and milk mixture.
- Add your tomatoes / passata and tomato paste and stir.
- Gently bring the pot to the boil and keep on the stove for up to 6 hours, stirring it from time to time.
- Add your butter and stir through one last time before serving.
Don’t feel like cooking tonight? Come and dine at Cucina Porto at The Star Sydney!