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Ingredients

  • Fettuccine
  • 400g ‘OO’ pasta flour
  • good pinch salt
  • 4 large eggs, lightly beaten
  • finely grated zest of 2 lemons
  • 2 tsp olive oil
  • extra flour for rolling
  • Blistered tomatoes with broccolini
  • 500g selection of baby tomatoes, eg. red, plum, bell, etc
  • 1 x packet baby tomatoes on the vine, trimmed from stalk
  • 1 large red chilli, sliced (optional)
  • 3 tbs extra-virgin olive oil
  • freshly ground black pepper
  • salt flakes
  • 2 bunches broccolini, ends trimmed
  • juice of 2 lemons
  • handful parsley leaves, roughly torn
  • ½ cup olives
  • additional extra-virgin olive oil, to serve
  • grated Parmesan, to serve

Method

  1. Attach the flat beater, food shield and mixing bowl to the KitchenAid Stand Mixer.
  2. Place the flour and salt into the mixing bowl. Mix on speed 2 for 10 seconds.
  3. Add the eggs, lemon zest and oil. If the mixture is looking dry add a little water.lemon-scented_fettuccine_step3.jpg
  4. Mix on speed 2 until mixture just comes together into a soft ball.lemon-scented_fettuccine_step4.jpg
  5. Change to the dough hook and knead on speed 2 for 3–5 minutes or until the dough is smooth and very soft.
  6. Remove with floured hands and form into a ball.lemon-scented_fettuccine_step6.jpg
  7. Wrap the pasta in plastic, and refrigerate to rest for 15 minutes.
  8. Unwrap and cut into six thick even sections.
  9. Attach the Pasta Roller to the Stand Mixer. Dust the pasta lightly with a little extra flour. Take one section of dough and pat out to flatten. Adjust the roller setting to 1.
  10. Turn the Stand Mixer to speed 4 and feed the dough into the rollers. lemon-scented_fettuccine_step10.jpg
  11. Fold the dough in half and feed through again.lemon-scented_fettuccine_step11.jpg
  12. Repeat this rolling step (without folding again) approximately three more times, reducing the roller setting with each rolling until you reach setting 4.lemon-scented_fettuccine_step12.jpg
  13. Remove the sheets of pasta to a stand or lightly floured surface. Repeat with the remaining dough sections. Allow the pasta sheets to dry for about 10 minutes before cutting.lemon-scented_fettuccine_step13.jpg
  14. Remove the Pasta Roller attachment and attach the fettuccine cutter. Turn the mixer to speed 4.
  15. Feed each sheet into the cutter. Lay the fettucine onto a pasta stand or lightly floured surface.lemon-scented_fettuccine_step15.jpg
  16. Preheat the oven to 220C. Toss the tomatoes, chilli, olive oil, and salt and pepper in a braising or roasting dish. Roast for five minutes.lemon-scented_fettuccine_step16.jpg
  17. Add the broccolini, stirring to gently combine. Roast for a further five minutes or until the tomatoes soften and blister a little.
  18. Cook the pasta in a Stockpot with Pasta Insert filled with boiling salted water for about three minutes, or until just tender.
  19. Drain the pasta well then toss with the roasted tomatoes, broccolini, lemon juice, parsley and olives. Season with plenty of salt and pepper and drizzle with oil. Serve with grated Parmesan.lemon-scented_fettuccine_step19.jpg

Lemon-Scented Fettuccine with Blistered Tomatoes and Broccolini

lemon-scented_fettuccine.jpg