Fettuccini in a Tomato Garlic Sauce, Fine Herbs and Parmesan
Main Courses
Date: August 9, 2016
  • 250 grams flour (about 2 cups)
  • 3 eggs, lightly beaten
  • 1 tablespoon water, if needed
  • 1 teaspoon olive oil
Preparation Steps:
  1. Place flour on a clean surface. Make a hole in the center and add the eggs, and oil. Begin incorporating the flour using a fork to pull it into the center. It’s ok if there are lumps.
  2. Add water if still crumbly or if it doesn’t all “stick” together. You want the dough to form a ball.
  3. Once the mixture is combined, begin kneading. This may take 10-15 minutes. Continue kneading until dough is smooth.
  4. Wrap in plastic wrap and set aside at room temperature for at least 25 minutes but no more than an hour. Place in fridge if the dough is going to be rolled out the next day.
  5. You can also place all ingredients into a stand mixer and mix with a dough hook until it forms a smooth ball. Finish kneading on a clean surface before wrapping in plastic wrap.
  6. Bring to room temperature before rolling out the dough.
  7. Follow the instructions on the pasta machine. Make sure to start at the lowest number (widest the machine will go) and work your way up, not skipping any numbers.
  8. Then feed the pasta through the fettuccini attachment (usually the thicker one). Dust with flour and make a nest on a floured surface until ready to boil.

Ingredients (Sauce):

  • 2.5 pounds tomatoes, if not in season use whole canned tomatoes)
  • 5 cloves garlic, peeled and minced
  • 2-3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • salt and pepper
  • ¾ -1 cup grated Parmesan cheese
  • extra pasta water, if needed
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives


  1. Make a small X with your knife on the bottom of each tomato. (Just breaking the skin.)
  2. Add to a pot of boiling water for about 20 seconds. You will start to see the skin peel away where you made the X.
  3. Immediately submerge in an ice water bath until cooled.
  4. With a pairing knife, peel the tomato. Then chop into small pieces (you may also use a food processor for this).
  5. Sauté garlic in a Dutch oven and then add tomato paste.
  6. Add in the tomatoes and season with salt and pepper. Simmer for 20 minutes or so.
  7. Once pasta is cooked add to the tomato sauce and combine with herbs and half the Parmesan before plating. Top with remaining cheese. 

Yield:  6 servings 

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