{homemade} fettuccine, pesto, roasted tomatoes

by Chen

Am I eventually becoming a geek–a geek in the kitchen?


Not long after I realized that a KitchenAid stand mixer was good for way many things beyond mixing, I spotted the pasta attachments. Rice never seemed exciting to me though I was raised in southern China–mom would give me a look if she saw this. Instead, I found that enthusiasm for flour-based noodles. Being homemade, given that it’s successful, simply takes it to the next level. It’s not only the real ingredients that matter, but also the fun and effort.


I did suffer some struggling every time that I passed by Williams-Sonoma–you know, attachments are a little pricey–but finally decided to invest in my new toy. This was my first time to try homemade all-egg pasta. It got the right chewiness from those eggs but not the gumminess. After being tossed with some nutty pesto, the fresh and hearty taste of flour was still lingering in each bite. In the end, the set was all worth it.


fettuccine with pesto and roasted cherry tomatoes

Makes 4 servings

3/4 lb fettuccine (recipe follows)

For pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
1/4 cup extra virgin olive oil
1/4 cup freshly grated Parmesan
2 cloves of garlic
1/2 tsp salt
1/2 tsp black pepper

For roasted tomatoes:
1 cup cherry tomatoes
1 tsp extra virgin olive oil
a pinch of salt
a pinch of pepper

Preheat the oven to 400F. Toss the cherry tomatoes with EVOO, salt, and pepper. Spread them on a lined sheet and roast until they start bursting, about 10 minutes. Remove from the oven and set aside.

Make pesto while tomatoes are in the oven. Combine all the ingredients in the food processor and process until the mixture comes together and reaches the texture of coarse paste.

Cook fettuccine in salted boiling water until al dente (about 5 minutes for fresh pasta; longer for dried). Drain but don’t rinse. Reserve the pasta water. Return the cooked pasta to the pot and add pesto. Stir until combined; add reserved pasta water if it gets too dry. Add salt and/or pepper to taste. Stir in roasted tomatoes. Serve with more parmesan if needed.

homemade fettuccine
Adapted from KitchenAid

Makes 1 1/4 lb

4 eggs
3 1/2 cups sifted all-purpose flour
1 tsp water
1/2 tsp salt

Combine all the ingredients in the mixing bowl. Beat with the flat beater on low speed for 2 minutes. Switch to dough hook. Continue beating on low speed for 2 minutes.

Remove the dough from the bowl and knead to bring the crumbs together. The dough should be firm and pliable. Wrap the dough and let it sit for 20 minutes.

Roll or cut the dough to desired the shape according to the instructions for your pasta maker.