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Fettuccini with Tomato Sauce
1 quantity Spinach pasta dough
Sauce
3 tablespoons olive oil
1 onion, chopped,
2 x 400g cans peeled tomatoes
2 tablespoons concentrated tomato paste
Salt and pepper, to taste
1
/
2
cup parmesan cheese
1. Using a pasta machine, roll out pasta dough into three 10cm x 40cm rectangular pieces. Using the
pasta machine, roll the pasta through the fettuccini guide to cut pasta.
2. Bring a large saucepan of water to the boil. Add 1 tablespoon of oil and cook fettuccini for 5-8
minutes or until al dente. Serve with fresh tomato sauce.
Tomato Sauce
1. Place the oil and onion in an electric frypan and cook until the onion is transparent.
2. Puree tomatoes in a small bowl and add to frypan. Add tomato paste and salt and pepper to taste.
Allow to simmer for 20 minutes.
3. Fold Parmesan cheese through sauce just before serving.
Spaghetti Cabonara
1 quantity pasta dough
Sauce
3 tablespoons olive oil
1
/
2
cup parmesan cheese
2 cloves garlic, crushed 4 eggs
6 rashes bacon, chopped Pepper to taste
1
/
3
cup wine 2 tablespoons parsley, chopped
1
/
4
cup cheddar cheese
1. Using a pasta machine, roll out pasta dough into three 10cm x 40cm rectangular pieces. Using the
pasta machine, roll the pasta through the spaghetti guide to cut pasta.
2. Bring a large saucepan of water to the boil. Add 1 tablespoon of oil and cook spaghetti for 5-8
minutes or until al dente. Serve with fresh tomato sauce.
3. Heat oil in a large frypan and add garlic.
Stir until garlic is golden. Add bacon and cook until crisp. Add wine and simmer for 1 minute.
4. Whisk cheese, eggs, pepper and parsley in a bowl. Add mixture to the pan and stir until well
combined over low heat.
5. Add the cooked pasta to the pan and toss through sauce until well combined. Serve warm with extra
parmesan cheese.
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Pasta - cont.