Fettuccine Pasta in Roasted Tomato and Onion Sauce.

I believe food is the magic cure for a lot of ills in this world. It can treat not only the common cold but it also has the extraordinary ability to get the entire family together at the dinner table.  As far as I am concerned a single dish instantly got rid of a week’s worth of absolute exhaustion. The recipe that did it was a home made “FETTUCINE” pasta in Roasted Tomato and Onion Sauce. This dish proves that food made fresh and from scratch cooked simply can taste absolutely divine.

For the July 4th weekend we went shopping at one of the bigger outlet malls here in Dallas. In addition to finding great deals on clothes we found a tiny store tucked in a corner selling kitchen equipment. It was run by a couple of sweet ladies and had a whole bunch of kitchen necessities at amazingly low prices. If I had the money I would have bought half of the store myself (LAUGHS!!!). But I finally settled on just two things; a tortilla press and something that I always wanted; a PASTA MACHINE.

When I buy something like this I become like a little kid who wants to play with his toy right away. Amazingly and with great patience I waited a whole week to use the pasta machine. I finally got the machine out to use and was so hyped up that I decided to make raviolis. This was my first time using it so needless to say that recipe was quiet a disaster (CHUCKLES!!!). The raviolis were in all shapes and sizes, unevenly filled and chewy. Chastised I settled on making fettuccine instead.

This recipe is simple but needs a bit of time management. You don’t want your pasta sitting out too long since it can get too dry or way too mushy.

Lets start off by roasting the tomatoes and onions for our sauce. Cut the tomatoes and onions in halves and spread them on a baking tray lined with aluminium foil. Drizzle generously with oil and toss to coat well. Roast in the oven at 400F turning occasionally for 30-40 minutes until they are tender and blistered. Once done let them cool and puree in a blender to get a thick sauce . Add water if required. 

I made a little extra sauce because I was planning to use this in a couple of other recipes especially the meatball sandwiches I was making for the Saturday night UFC viewing party with friends. Wifey dear loves sauces made with roasted veggies so I might even use it on my pizza or spread it on fries.. Anything to keep the missus happy (LAUGHS!!!)

As the veggies are roasting let us turn our attention to the pasta. To make the dough mix the flour and salt on a flat surface. Make a well in the centre and crack an egg in it. Use the fork to beat the egg and incorporate the flour little by little into the egg mixture. Once you get a crumbly texture and the flour is fully incorporated knead it with your hands to form a soft dough.

Cover with a plastic wrap and let it rest for 20 minutes. Cut the dough in half. Cover one half and roll the other half to approximate the width of the pasta machine with a rolling pin.

Make sure you have water boiling before you start cutting the pasta.

Set the pasta machine to the thickest setting (mine was 7) and pass the dough through the machine. Fold the pasta sheet and repeat this process again till you get a smooth dough. Lower the setting by 1 and pass the pasta sheet again through the machine. Dust with flour to avoid sticking. Repeat this process till you get a thin sheet of pasta (I stopped at setting of 2). Cut the pasta in desired length. Attach the cutter and run the pasta through the widest cut to get homemade fettucine. 

Add the pasta to the already boiling water. Do not leave the uncooked pasta out for too long. Fresh pasta cooks really fast in about a minute and rises to the surface. Drain the water. 

The sauce I made above needs a bit more TLC; I mean tender, loving care.  So time to spice things up a bit.

Melt the butter in a heavy large skillet over medium heat. Add garlic and sauté for few minutes. Sprinkle in the dry spice powders; coriander powder, red chili powder, garam masala, fennel powder and nutmeg. There is something about adding these dry spices at this stage that gives dishes a distinct flavor. Drizzle the above made sauce and simmer for a couple of minutes. Finally mix in the  fettuccini and cook till the sauce coats the pasta. Add the peas for a little crunch as well as color. Season with salt.

 Top it with cheese of your choice before serving. The pasta was soft, tender and was a world removed from the store-bought pasta that I had been having for years. Just goes to show that scratch made food does require a little more work but the end result is totally worth the effort.

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Fettuccine pasta in roasted tomato and onion sauce.

Rahul

Homemade Fettuccine Pasta in Roasted Tomato and Onion Sauce. A simple, flavorsome, hearty meal.

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Ingredients

  

Sauce

• 4 Large Tomatoes
• 1 Onion

Fettuccine pasta

• ¾ cup All Purpose Flour
• 1 Large Egg
• Salt

Assembly

• 2 tbsp Butter
• 2 Garlic Clove chopped
• ¾ tsp Coriander
• ¼ tsp Garam Masala
• ½ tsp Fennel powder
• ½ tsp Turmeric
• ¾ tsp Red chilli powder
• Pinch Nutmeg
• ½ Cup of Sauce
• ½ cup Green Peas
• Salt as per taste
• Cheese of your choice

Instructions

 

Sauce

• Cut the tomatoes and onions in halves and spread them on a baking tray lined with aluminium foil. Drizzle generously with oil and toss to coat well. Roast in the oven at 400F turning occasionally for 30-40 minutes until they are tender and blistered. Once done let them cool and puree in a blender to get a thick sauce.

Fettuccine Pasta

• Mix the flour and salt on a flat surface. Make a well in the centre and crack an egg in it. Use the fork to beat the egg and incorporate the flour little by little into the egg mixture. Once you get a crumbly texture and the flour is fully incorporated knead it with your hands to form a soft dough.
• Cover with a plastic wrap and let it rest for 20 minutes.
• Cut the dough into half. Cover one half and roll the other half with rolling pin to the approximate width of the pasta machine.
• Set the pasta machine to thickest setting (mine was 7) and pass the dough through the machine. Fold the pasta sheet and repeat this process again till you get a smooth dough.
• Keep a saucepan of boiling water ready before you start the next step.
• Lower the setting by 1 and pass the pasta sheet again through the machine. Dust with flour to avoid sticking. Repeat this process till you get a thin sheet of pasta (I stopped at setting of 2). Cut the pasta in desired length.
• Attach the cutter and run the pasta through the widest cut to get homemade fettucine.
• Instantly add the pasta to the already boiling water. After about a minute drain all the liquid from the pasta.

Assembly

• Melt the butter in a heavy large skillet over medium heat. Add garlic and sauté for few minutes.
• The sprinkle in the dry spice powders: coriander powder, red chili powder, garam masala, fennel powder and nutmeg.
• Ladle in the above made tomato-onion sauce and simmer for a couple of minutes.
• Add fettuccini pasta and cook till the sauce coats the pasta.
• Add the peas. Season with salt.
• Sprinkle with cheese of your choice before serving.

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