Homemade Fettuccini with Pancetta and Zucchini
Why don't I make homemade pasta more often. In an hour and 10 minutes I had made the pasta and the sauce. It is so easy and the results were delicious. There is nothing better than homemade pasta. It is so light that when you go back for seconds it really does not seem like a bad thing.
My favorite pasta recipe is from the Giada De Laurentiis Everyday Pasta cookbook. For the sauce I sauteed some pancetta, onions and zucchini. I added the leftover Vodka Sauce from the other night. I then finished it with some salt, pepper, crushed red pepper and chopped parsley.
The pasta recipe-
This makes a pound and a half (I only made half the recipe)
3 cups all purpose flour
4 large eggs
1 tablespoon kosher salt
1 tablespoon olive oil
Place the flour in the bowl of a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor with the flour and pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers and be cornmeal yellow in color. Some of the dough will be clumping together, but it will not form a ball.
Turn the dough out onto a lightly floured surface. Gather the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes before rolling and shaping as desired.
I hope everyone out there has a relaxing Labor Day weekend. Some of us have already begun relaxing.