250g ‘00’ pasta flour
3 egg yolks
1 tbsp. olive oil
Additional flour for shaping
2 tbsp. butter
1 tbsp. olive oil
4 cloves garlic
300g Swiss brown mushrooms
10 leaves sage – finely cut
2 sprigs thyme, leaves picked and stalks discarded
120g pecorino – grated
Salt and freshly cracked pepper
1. Place the flour and salt into the bowl of the The Bakery Chef Hub™ bench mixer. Make a well and add the eggs, egg yolks and olive oil. Attach the dough hook to the bench mixer and turn the speed control dial to speed 2. Allow the mixer to combine and knead the ingredients for 5 minutes. If the dough has not combined, add 1-2 tsp. of water and continue to knead for a further 2 minutes.
2. Remove the dough ball from the mixing bowl and onto a floured bench. Knead to a smooth ball. Wrap the dough in cling wrap and allow to rest at room temperature for 1-2 hours.
3. Dust the bench area lightly with semolina and flour. Divide the dough into 4 and using a rolling pin, flatten the dough until it fits through the pasta roller on the thickest setting #8 on the pasta thickness control dial.
4. Attach The Pasta Chef™ pasta roller to The Bakery Chef Hub™ bench mixer.
5. Set the roller to the thickest setting #8. Feed the pasta dough through three times on this setting. Decrease the setting to #6. Feed the pasta dough through twice on this setting. Decrease the thickness setting to #4 and feed the pasta dough through a further 3 times on this setting. Decrease the thickness setting to #3 and feed the pasta dough through twice on this setting.
6. Lay each rolled length of pasta dough out on the bench to dry a little whilst you continue with the remaining dough. Sprinkle a little of the semolina/flour over the pasta sheets. Allow the pasta sheets to dry for 15 minutes on each side. Cut the pasta sheets to be shorter lengths (30cm).
7. Attach the fettuccine cutter to The Bakery Chef Hub™ bench mixer. Place a lightly floured tray underneath the pasta cutter on the bench to catch any falling pasta. Feed the pasta sheets through the cutter and gather the fettuccine as it comes out of the roller. Do not leave in a lump as it may stick. Lay or hang in a single layer.
8. Fill a large pot with water and season it with salt. Bring the water to a rolling boil.
9. While the water is boiling, heat a large frying pan on a high heat. Add the butter and olive oil and allow to melt and heat. Add the garlic and mushrooms and cook until the mushrooms have softened. Add the chopped sage and thyme leaves and toss to combine.
10. Place your pasta into the boiling water. Boil for 1-2 minutes or until the pasta is al dente. Check the bite of the pasta before you remove it from the water. Drain the water from the pasta.
11. Add the drained pasta into the frying pan and toss. Season with salt and freshly cracked pepper. Sprinkle the grated pecorino on the pasta and toss to combine.