- Mar 9th 2011
- 0 comment
Ingredients
- 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
Method
- 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.
- Fit the medium shredding disc* to the processor. Select speed 2 and shred the zucchini. Set aside with parsley.
- 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.
- 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.
- 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.
- Quickly reheat bread crumbs and pinenuts. Add about ¾ of this mixture to the pasta with about half of the Parmesan and toss well.
- Serve fettuccine immediately topped with remaining crumbs and Parmesan
- Method for fresh pasta
- 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.
- With lightly floured hands, knead dough for about 30 seconds. Cut into thick slices about 1cm thick.
- 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.)
- Lay pasta onto a lightly floured bench. Repeat rolling with remaining dough.
- 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.
Tips
- Shredding discs vary model to model. If you have an ExactSliceâ„¢ model please use the reversible shredding disc, medium side up.