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  • 1 cup flat leaf parsley leaves
  • 6 slices wholemeal bread, torn
  • 4 cloves garlic
  • 1 tbs fresh green peppercorns (optional)
  • 2 medium zucchini
  • 2 tbs olive oil
  • 100g pinenuts
  • 400g fresh, prepared fettuccine*
  • 200g Parmesan cheese
  • salt and freshly ground black pepper, to serve
  • Making fresh fettuccine with the pasta roller and cutter attachment
  • 2 cups (300g) plain flour
  • good pinch salt
  • 3 eggs, lightly beaten
  • 30ml extra light olive oil
  • extra flour, for dusting


  1. Fit the food processor with the work bowl and multipurpose blade.  Add parsley and pulse until finely chopped; remove and set aside. Add bread, garlic and peppercorns, using speed 1, process about 6 seconds or until chopped. Remove and set aside in a separate bowl to the parsley.
  2. Fit the medium shredding disc* to the processor. Select speed 2 and shred the zucchini. Set aside with parsley.
  3. Heat a large, heavy based frying pan over medium heat; add about 1 teaspoon of oil to pan with pinenuts. Toast for 3 minutes, shaking pan regularly, until lightly golden, then remove from pan.
  4. Reheat pan and add remaining oil and garlic breadcrumbs. Cook for 5 minutes, stirring until crumbs are crisp and golden brown. Add pinenuts to crumbs and stir well. Set pan aside.
  5. Bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 3- 4 minutes. Drain well and return pasta to pot. Add zucchini and parsley then cover.
  6. Quickly reheat bread crumbs and pinenuts. Add about ¾ of this mixture to the pasta with about half of the Parmesan and toss well.
  7. Serve fettuccine immediately topped with remaining crumbs and Parmesan
  8. Method for fresh pasta
  9. Attach the flat beater to the stand mixer. Place flour, salt, eggs and oil into mixing bowl. Turn mixer to Speed 2 and mix until mixture is combined. Remove flat beater and attach dough hook, then knead for 3-4 minutes, or until dough indents when touched. Cover dough and allow to rest for 30 minutes.
  10. With lightly floured hands, knead dough for about 30 seconds. Cut into thick slices about 1cm thick.
  11. Attach pasta sheet roller to stand mixer. Take one section of dough and pat out to flatten. Turn mixer to speed 4 and feed dough into rollers. Fold dough in half and feed through again. Repeat this step about 3 more times, reducing the roller setting with each rolling. (Total rolling should be about 5 times.)
  12. Lay pasta onto a lightly floured bench. Repeat rolling with remaining dough.
  13. Remove roller attachment and connect cutter attachment. Feed dough through cutter. Lay cut pasta over the back of a chair (on a clean tea towel), or over 1 long wooden spoon/rolling pin (balanced over two saucepans, etc.) or over a pasta drying rack. Pasta can be used immediately or allowed to dry before freezing.


  • Shredding discs vary model to model. If you have an ExactSlice™ model please use the reversible shredding disc, medium side up.