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ADVENTURES IN COOKING - MY FETTUCINE CARBONARA

Some of you may remember that a few months ago I bought a Pasta Maker.

Its one of those hand-cranked big metal devices that first rolls the dough and then cuts it into fettucine or spaghetti.

I have used it to make wonton & dimsum wrappers, but this week I decided to step outside my comfort zone and use it to make, well,… Pasta.

As usual, I was at Dad’s for my weekly clothes-washing-and-cook-the-old-man-dinner-day.

Yes, I still don’t have a washing machine, and Dad insists that I don’t buy one because he likes my weekly visits, and I must admit – so do I. My Dad and I get on like a house on fire, – we once travelled around the world together for 8 weeks, and I can’t imagine a better person to travel with.

But I digress…

… as I am want to do.

So, having been given all the info I needed to make pasta, I packed up my pasta maker [and my clothes] and bundled them into my Smartcar for the drive to Dad’s.

20 minutes later, I arrived.

Let’s forget the boring bits about the order in which I washed my clothes, and get straight down to making pasta…

  1. One cup of flour and one egg, I threw in some finely chopped italian herbs just for fun!
  2. Mix by hand, until you have a fairly dry consistancy. It should be almost but not quite crumbly.
  3. Break off a small piece of dough, flatten by hand and carefully feed it through the roller on the biggest setting. Fold in half and do it again. Keep repeating this process until the pasta is compact and firm.
  4. Reduce the roller thickness by one setting and feed the pasta thru, reduce the roller thickness again and feed the pasta thru again… and again until you can feed it thru setiing #3-4 [don’t try to do this in one step from setting #7 to #3]
  5. Set the flattened pasta aside, and continue with the rest of the dough.
  6. Finally, attach the Fettucine cutter and run each sheet of pasta thru.

and magically I created this amazing fetuccine with flecks of herbs. It looked beautiful.


Picture courtesy of the WWW

During the meanwhilst… [for those Monty Python Fans out there…]

  1. Get a LARGE pot, add water and set it to boil.
  2. Roughly chop some bacon and onion and fry it lightly in a heavy frypan.
  3. Grate some garlic in a microplane and add to the bacon and onion.
  4. Turn off the heat, and wait about 3 minutes.
  5. Add pasta to boiling water, and cook for 3-4 minutes.
  6. Add cream to the bacon, onion & garlic mixture and stir well.
  7. Drain Pasta,
  8. Plate-up the pasta, with the carbonara sauce on top, and add parsley and pecorino cheese [or parmesan] if you want.

This takes a total of about 20minutes to make. It is soooo easy that I don’t know why anyone would bother using packet pasta.

Most packet pasta takes 7-9 minutes to cook, I can make it fresh in about 10 minutes, plus 3 minutes to cook it.. so you’re only looking at a few extra minutes longer to make it fresh.

The flavour and texture of fresh home made pasta is soooo superior to anything you can buy in a shop.

It was quite possibly the greatest fettucine carbonara I have ever had.

Really.

It was OMFG yummy.

Pasta Makers. – You know you want one!


Picture courtesy of the WWW


CHECK OUT MORE OF MY ADVENTURES IN COOKING…

 

  1. MUSHROOM SOUP SO GOOD – IT SHOULD GET ME LAID!
  2. FETTUCCINI ALFREDO
  3. PERFECT POACHED EGGS
  4. SWEET PORK & RICE
  5. WATERMELON? … WHO KNEW IT COULD TASTE THIS GOOD?
  6. DUCK SOUP FOR THE SOUL
  7. JUMBLE SALES!
  8. I MADE SANGRIA
  9. PIZZA FROM CASA DE BYRON
  10. MY FETTUCINE CARBONARA

Comments

  • frankc
    frankcover 3 years ago

    Good quality packet pasta is fine… but NOTHING beats the fresh homemade variety, and it’s good fun!!

  • oh yeah, packet pasta is definitely better than NO pasta!

    – BYRON

  • eoconnor
    eoconnorover 3 years ago

    sounds great your dad is a lucky man !@Liz

  • I know… heh heh heh

    We both love cooking, and especially discovering new food.

    – BYRON