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.

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.

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.