Me and abang made our own pasta. Oh yeah! the fettuccine is in the house! :D
recipe : akeelah
1 cup flour
1 egg - lightly beat with some salt
Mound flour on work surface; make well in centre. Add eggs and salt to well.
Starting from inside edge and working around well, gradually incorporate flour into egg mixture until soft dough forms. Scoop up and sift any flour left on work surface, discarding any bits of dough; set aside.
On clean lightly floured surface, knead dough for 10 minutes, working in enough of the sifted flour to make dough smooth and elastic. Cover with plastic wrap, let rest for 20 minutes or more. then yr dough is ready to use.
then we cooked our fettuccine alfredo with mushroom
FETTUCCINE ALFREDO WITH MUSHROOM
6 tablespoons butter
1 shallot, minced
1 cup heavy cream
1 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
1 can of mushroom / fresh button mushroom
Cook the fettucine in a pot of rapidly boiling salted water until al-dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a pan over medium-high heat. Add shallots and saute until tender. Add mushrooms & heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining parmesan and garnish with parsley, if desired. Serve immediately.