Fettuccini 3 ways

One of my favourite things to make is pasta. When having a few friends over I don’t want to spend time away from them, or hours cleaning up so this way of serving pasta that works a treat.

Start with 2 whole pumpkins the same size, cut them in half around the girth so that you end up with 2 top halves and 2 bottom halves. Place them onto a baking tray and bake in a moderate oven until soft.

Scoop out the seeds and discard, scoop out a little of the flesh to make a bowl big enough to place your pasta in. Leave 1 cm – 2 cm of flesh that can be eaten with the pasta. This also gives the roasted pumpkin bowl stability. Save the pumpkin flesh as you can use this to make baked pumpkin soup.

Set 3 of the pumpkin halves aside, they will become your serving bowls. The 4 half use to serve an accompanying dish or use the flesh for the soup.

I have chosen 3 very simple sauces for the pasta, please feel free to make up your own recipe.

These can be assembled and kept warm in the oven for an hour or so, make sure they are covered.

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Ingredients

If using store purchased Fettuccini you will need approximately 170 grams per dish. Cook as per packet instructions.

For home made Fettuccini.

3 eggs

300g of 00 flour

Fettuccini One

Pesto pasta

Use one serve of the Basil Macadamia Pesto recipe from this web site to 1/3 rd of the pasta made.

Parmigiano-Reggiano to garnish

Fettuccini Two

400g of portabella mushrooms finely sliced

200g mascarpone

50g butter

2 teaspoons of Massel stock powder or similar

2 sprigs of thyme leaves removed from stalks to garnish.

Fettuccini Three

I small head of broccoli cut into flowerets

200g mascarpone

2 teaspoons of Massel stock powder or similar

Basil leaves to garnish

 

 

 

 

 

Fettuccini 3 ways

For the homemade Fettuccini

Place the 300g of 00 flour into a bowl. Make a well in the centre of the flour and crack the whole eggs into centre. Gently mix and bring the eggs and flour together, start by breaking the yolks in a circular motion, slowly incorporating the flour. Bring the mixture together then knead by hand until smooth.

Divide the pasta into 3.

Run each piece of the pasta dough through the pasta machine first to laminate and then to stretch. eg run the pasta through on widest setting (0) 3 times fold in 3 and run through again 3 times, repeat. Then start to stretch the pasta running it through each setting 3 times until it is the desired thickness. Start the laminating on 0 and finish the stretching of setting 5.

Toss the pasta liberally in flour and leave lousily scattered on the bench until ready to cook, no more than an hour.

To cook the pasta bring a large saucepan of water to the boil and place the pasta into the boiling water, do not over crowd the pot. The pasta will take approximately 3 minutes to cook, check that it is al dente.

Fettuccini One

Place the Basil Macadamia Pesto into a fry pan and gently warm add 1/3rd of the cooked pasta and loosen with pasta water to make a sauce. Place into the pumpkin, just before serving garnish with Parmigiano- Reggiano.

Fettuccini Two

Melt butter in fry pan when hot add the mushrooms and cook well, add the mascarpone and gently heat to melt, add the stock powder to season, stir in throughly. Add 1/3rd of the cooked pasta and loosen with pasta water. Place into the pumpkin, just before serving garnish with thyme.

Fettuccini Three

Blanch the broccoli flowerets place them into a frypan with mascarpone and stock powder stir until the mascarpone has melted. Add 1/3rd of the cooked pasta and loosen with pasta water. Place into the pumpkin just before serving garnish with basil.

 

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