Sasko Fettuccine Pasta Recipe

Domestic goddesses are created during lockdown.

Add pasta to your repertoire with this easy recipe for home-made pasta. Five ingredients, a basic technique and a little patience is all it takes. Serve it with a classic Pangritata (fried bread) topping.

Sasko Fettuccine Pasta Recipe

Serves 4

Ingredients:

  • 2 whole eggs
  • 3 egg yolks
  • 500g SASKO white flour
  • 100ml water
  • Olive oil
  • 20 black olive cut into cheeks
  • 1 garlic clove finely chopped
  • 2 plum tomatoes roughly chopped
  • 1 handful torn basil
  • 1/4 cup Parmesan grated
  • 2 slices SASKO oats and honey bread
  • Small handful chopped parsley
  • Handful capers

Fettuccini:

  1. Add flour to a food processor and add a good splash of olive oil while motor is running. Whisk the eggs and water together and gradually add to flour till dough begins to come together. Not wet.
  2. Remove from the mixer and knead for about 5 minutes till dough begins to soften and relax.
  3. Keep airtight and rest for 30 minutes before rolling out.
  4. With a pasta roller, gradually roll out until you reach the final setting. Cut into strips of 20cm long and ½ cm wide.
  5. Hang pasta over a rack place for about an hour till dry.

Pangritata:

  1. Add SASKO white bread to a blender and blend till you have fine course crumbs.
  2. In a moderately hot pan add a splash of olive oil and gently fry off bread crumbs and capers till golden.
  3. Remove and place in a pan and add grated Parmesan and chopped parsley.

To assemble:

  1. In a moderate pan add a good lug of olive oil
  2. Cook pasta in salted boiling water for 2 minutes or until cooked
  3. Gently fry off garlic for 1 minute, add chopped tomato, olives and cooked pasta.
  4. Season with salt and cracker black pepper and throw in torn basil
  5. Separate into 4 bowls and sprinkle over pangritata.

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