Sun-dried tomato fettuccine

Makes 6 cups or 6 servings
Portion Size: 1 cup each
Prep Time: 10 min.

• 1 recipe Basic Egg Pasta Dough, quartered (below)
  
  

Pasta dough

• 2 cups (300g) plain flour
• good pinch salt
• 3 large eggs, lightly beaten
• 30ml olive oil
• extra flour, for dusting
  
  

Sun-dried tomato fettuccine

• 2 tablespoons olive oil
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• ½ teaspoon kosher salt
• ½ cup sliced sun-dried tomatoes
• 1 cup red wine
• 1 cup chicken stock
• 1 cup heavy cream
• ¼ cup chopped fresh basil
• ¼ cup grated Parmesan cheese
  
  

METHOD

Pasta dough

1. Attach mixing bowl and the flat beater to the stand mixer. Place flour, salt, eggs and oil into mixing bowl. Turn mixer to speed 2 and mix until mixture is well combined. Attach the dough hook.
2. Turn mixture to speed 2 and knead 3-4 minutes or until the dough is smooth. Wrap in plastic wrap and rest it in the refrigerator for 15 minutes.
3. Meanwhile lay clean tea towels over the bench or lightly dust with extra flour.
4. Cut dough into 4 even sections, wrap the used sections in a little plastic wrap to prevent drying out
5. Attach Pasta Sheet Roller to KitchenAid® Stand Mixer. Set adjustment knob on roller at 1. Turn mixer to Speed 2. Feed one flattened piece of dough into rollers to knead. Fold dough in half and roll again. Repeat folding and kneading process several times, or until dough is smooth and pliable. Lightly dust pasta with flour while rolling, if needed, to aid in drying and separation. Knead and fold each piece of dough in same manner.
6. Move adjustment knob to setting 2. Feed dough through rollers to further flatten. Change to setting 3 and feed dough through rollers again. Change to setting 4; feed dough through twice. Repeat with remaining pieces of dough. Stop mixer.
7. Stop mixer; exchange Pasta Sheet Roller for Fettuccine Cutter attachment. Turn mixer to Speed 4. Feed flattened pasta sheets through cutter. Carefully arrange pasta on Pasta Drying Rack.
   
   

Sun-dried tomato fettuccine

1. Bring 4 litres water to a boil in large pot; season generously with salt. Add pasta and cook 2 minutes or until al dente.
2. Meanwhile, combine oil, shallots, garlic and salt in large skillet. Cook and stir over medium-low heat 3 minutes or until shallots are softened. Add sun-dried tomatoes; cook 2 minutes. Increase heat to medium-high. Stir in wine; continue cooking 4 minutes or until mixture is reduced by half. Add chicken stock and cream; simmer 3 to 4 minutes, or until slightly thickened.
3. Add hot cooked fettuccine; toss to coat. Top with basil and cheese just before serving.

Chef’s Tips

• To ensure even cooking, make sure the strands of pasta are not sticking together as they go into the boiling water.