The following is my first attempt of homemade pasta. I have made homemade gnocchi using sweet potato before but this is the first time of making fettucine.

This fettucine is not like your normal flour varieties though, I’ve followed and adapted the version from The Modern Vegetarian Kitchen using a simple leek and mushroom sauce. This variety uses chickpea or besan flour and “00″ flour with a combination of rosemary and garlic.

My parents also ate some of the homemade pasta with their own sauce of tomato, rather than having my sauce with mushrooms (my father is allergic to mushrooms) which is why there is the weird serving numbers below.

Serves:

Pasta serves four large serves, sauce serves two

Ingredients:

Pasta

• 3/4 cup chickpea flour
• 1 1/4 cup “00″ flour or normal white flour sifted
• 1/4 tsp salt
• 1/2 cup warm water and 2 tbs extra
• 2 tbs olive oil
• pinch rosemary
• 1/4 tsp garlic mince
• semolina for dusting

Sauce

• 2 tbs olive oil
• 1/2 leek sliced thin
• 1 tsp garlic mince
• 1 cup mushrooms sliced thin
• 3 tbs sweet white wine (I used moscato)
• pinch vegetable stock
• salt
• pepper
• (optional) parmesan cheese
• (optional) drizzle truffle oil

Instructions:

1. Pour the both types of flour and salt together. Mix well before placing a well in the centre.
2. Add the 1/2 cup warm water, rosemary, garlic and olive oil, stirring with a wooden spoon until a dough has formed.
3. Knead the dough for five minutes and cover with plastic wrap for five minutes.
4. Knead again, adding the 2 tbs water if dry, before cutting smaller pieces to stick through your pasta machine.
5. Knead to a reasonable thickness before using your pasta machine in this order:
   

   1. Place through piece on highest setting five times, turning upside down each time.
   2. Place through setting number two for three to four times.
   3. Place through setting number three for two times.
   4. Place through the noodle cutter.

6. Mix the noodles with some semolina and boil until cooked.
7. For the sauce, heat the leeks and garlic, season with olive oil.
8. Place the mushrooms in the pan and heat through.
9. Pour the wine and vegetable stock powder in the mixture.
10. At this stage, you can add the parmesan cheese and stir the cooked pasta through.
11. Serve with some more parmesan on top, cracked pepper and the option truffle oil.