fettucine

Fresh Fettucine with Mushroom Ragu

Discover the simple yet utterly satisfying joy of homemade pasta. As well as preparing this delicious fettucine with a mouthwatering medley of mushrooms, you’ll be whipping up a variety of pasta dishes every weekend with the Smeg 50s Style Stand Mixer fitted with the Pasta Attachments from Harvey Norman.

 

Serves 6

Ingredients

Pasta
2½ cups (400g) ‘00’ flour
4 eggs, lightly beaten
½ tsp salt
Semolina, to dust

Ragu
1/3 cup (80ml) extra virgin olive oil
4 garlic cloves, finely chopped
2 long red chillies, sliced
½ tbs thyme leaves, finely chopped
600g mixed mushrooms (such as pine, portobello, king brown, chestnut or slippery jack), roughly chopped
½ cup (125ml) white wine
20g unsalted butter
¼ cup chopped flat-leaf parsley
Finely grated zest of 1 lemon
Freshly ground pepper
Grated parmesan, to serve

 

Fettucine-recipe
Recipe and image as featured in Taste and Delicious magazines.

Method

1 To make the pasta, place the flour in a mound on a clean work surface and make a well in the centre. Pour in the eggs and 1/2 tsp salt, then, using your hands, gradually incorporate the eggs into the flour to form a soft dough. Knead for 5-8 minutes until smooth and elastic. Enclose dough in plastic wrap and chill for 30 minutes.

2 Divide the dough into 4 equal portions, then enclose 3 portions in plastic wrap and set aside. Using the 3-Piece Pasta Roller and Cutter attachment on the thickest setting, run the dough through 2-3 times, folding it in half each time, until smooth and elastic. Continue rolling the dough through the settings 2-3 times, reducing the thickness each time, until 2mm thick. Put through fettucine setting. Dust pasta with semolina and place on tray and cover with a clean tea towel while you roll remaining dough portions.

3 To make the mushroom ragu, heat the oil in a large frypan over medium heat. Add the garlic, chilli and thyme, and cook, stirring, for 1 minute or until fragrant. Increase heat to high and add the mushrooms. Cook, stirring, for 2-3 minutes, then add the wine and simmer for 2-3 minutes until most of the liquid has evaporated.
Reduce heat to low, cover with a lid and cook for a further 4-6 minutes, then add the butter and stir to combine. Season and remove from the heat.

4 Cook pasta in a large saucepan of boiling salted water for 2 minutes or until al dente. Drain, reserving a little cooking water. Add pasta to the ragu and toss to combine. Return the pan to high heat and cook, tossing, for 1 minute or until heated through. Add a little cooking water, if necessary, to loosen. Divide pasta among bowls and garnish with parsley, lemon zest, pepper and grated parmesan to serve.