fettuccine

I had been reading a lot and watched videos on pasta making.  What becomes clearer each time is that there is NO ONE best / perfect pasta.

There are good and very good pasta though.

I like how purists talk about less is more, that great pasta do not need bells and whistles.  Simple.  

SIMPLE.  I am so in!

I did not rush to experiment on infused and coloured pasta because I wanted to experience basic pasta first, as in wheat, semolina, all purpose flour and eggs.  That was it.  

I did try it with and without salt and olive oil.  

I am still learning.  I have not decided which one I like best.  

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Having experienced the basic pasta preparation, I ventured on making parsley infused pasta.  It turned out pretty good, so today, I made tomato and pepper fettuccine.

Truth be told I prefer spaghetti, but I though the tomato bits and peppers would show better in thicker noodles.

I know I don't look much, but wait till I had rested!

I did expect the dough to be more red and I was surprised it kind of looked "normal".  Not much colour difference.

This is a mix of all purpose flour and semolina--you can see the texture of the semolina in the dough.  

The smallish tomato bits were also a nice touch--so much better than having pink pasta :) 

find the spots, go on.

When making spaghetti, even with well floured dough I find that I need to separate each strand from the rest which is frustrating.  However, with my fettuccine cutter--there is nothing to it!
 

like soldiers

 Because it is so humid where I live, it sometimes seem like drying the pasta doesn't really dry it.

Oh well, cook fresh :)

excited to find out what I'm gonna be :)