Fettucine with Zucchini, Garlic & Spinach
500g fresh pasta (recipe below)
60ml extra virgin olive oil
2 cloves garlic, finely sliced
1 red chilli, finely sliced
125ml white wine
1 cup baby spinach
grated parmesan cheese, to serve
1. Bring a large pot of water (about 5 litres) to the boil and then add 4-5 teaspoons of salt.
2. Cut the ends off the zucchini, and cut in 4cm pieces. Slice each piece lengthways 3mm thick. Heat the olive oil in a frying pan over medium heat, then cook the zucchini slices in batches until golden brown on both sides. Add all of the zucchini back into the frying pan, and add the garlic and chilli. Cook for 3-4 minutes.
3. Meanwhile, cook the pasta in the boiling water according to instructions until just cooked through. Drain and set aside.
4. Add the white wine to the zucchini, and simmer until reduced by half. Add the spinach leaves and chilli, and cook until the spinach has wilted. Add the pasta, and toss through.
5. Serve with some grated parmesan cheese.
Fresh Egg Pasta
300g ‘00’ flour
3 large eggs
½ tsp salt
30ml extra virgin olive oil
1. Place flour, eggs, salt and oil in a food processor and blitz until it forms a firm dough that’s not too dry. Add a little water or extra flour as required. Knead for 5 minutes, wrap in plastic and rest for 30 minutes.
2. Divide the dough into 4 pieces, and cover the remaining pieces with plastic wrap. Roll through the pasta machine at the widest setting. Fold the pasta in half, and roll through again at the widest setting. Repeat 3-4 times, then move on to the next setting on the pasta machine.
3. Repeat the laminating process another 3-4 times on this setting, then continue rolling through the pasta machine at each setting until you reach the second thinnest setting. Dust with flour if the pasta dough becomes sticky at any stage.
4. Roll the pasta through the fettuccine setting and sprinkle with flour to prevent the pasta from sticking.
Recipe from Matthew Hopcraft’s ‘Food To Feed The Family’ (RRP $40 including postage to anywhere in Australia).