Homemade Fettuccine with Easy Tomato-Basil Sauce
 
 
Challenge yourself in the kitchen by learning to make homemade fettuccine!! It is way easier than it looks and pairs perfectly with a simple and fresh tomato-basil sauce.
Yield: 4-6 servings
Ingredients
For the homemade fettuccine
  • 1 cup + 2 tbsp (170 g) tipo 00 or all-purpose flour
  • 7 tbsp (55 g) durum flour
  • 9 egg yolks
  • 1 tbsp (15 mL) extra-virgin olive oil
  • 3 tbsp (45 mL) water, plus more as needed
For the tomato-basil sauce
  • ¼ cup (60 mL) extra-virgin olive oil
  • 1 garlic clove, smashed
  • 1 cup (240 g) whole peeled San Marzano tomatoes
  • ¼ tsp red pepper flakes
  • salt and freshly ground black pepper, to taste
  • 10 fresh basil leaves, torn into large pieces
Instructions
For the homemade fettuccine
  1. Combine both flours in the bowl of a stand mixer fitted with the paddle attachment. With the mixer running on medium speed, add in the egg yolks, oil, and water one at a time. Continue mixing just until the dough starts to come together, about 2-3 minutes, adding a bit more water if necessary.
  2. Remove the dough to a lightly floured work surface and knead it until it feels smooth, about 5 minutes. It is ready when you can stretch it and it gently pulls itself back into place.
  3. Flatten the dough into a disk and then wrap in plastic wrap. Set aside to rest for 30 minutes.
  4. To roll out the dough, cut it into four equal pieces. Shape each piece into an oval that is wide enough to fit into your pasta roller. Set your roller to its widest setting and roll the pasta through it. Pass it through the widest setting again. Set the roller to the next narrowest setting and pass the dough through the roller again. Continue to do this until the dough is about ⅛-inch thick (setting 2 or 3 on a KitchenAid mixer attachment). Gather the fettuccine into nests and dust with flour. Allow to sit, covered, until you are ready to cook.
For the sauce
  1. Heat the oil and garlic in a large saute pan or pot over medium heat. Once the garlic is fragrant, add the tomatoes, crushing them one by one as you add them to the pot. Lower the heat to medium and cook, stirring occasionally, for 30 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine to the pot and cook until tender, about 4-5 minutes. Drain and reserve a cup of the pasta water.
  3. Add the pasta to the pan with the sauce along with ½ cup of the reserved pasta water. Toss together and cook over medium-high heat until the sauce starts to reduce slightly and becomes creamy, tossing constantly. season to taste with salt and black pepper. Stir in the basil leaves and toss again to combine.
  4. Serve warm, garnished with black pepper and parmesan cheese.
Notes
Recipe from Mastering Pasta
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/01/homemade-fettuccine-with-easy-tomato-basil-sauce.html