Home made Fettuccini (serves 4) Ingredients 200g tirple Zero (000) Pasta Flour 200g Semolina 200g Egg 1. Sift and combine Flour and Semolina in a bowl and make a well ing the middle. (Note) Good pasta dough must be quite hard, this one is. It is therefore very beneficial to mix the dough in a good strong mixer with the dough hook attachment. I highly recommend the KitchAid Artisan stand mixer	2. Add the egg to the mixture, attach the dough hook and mix on number one speed intil the ingredients begin to combine. You can then increase to speed 2 or 3. Mix until the ingredient are roughly combined, stopping regulary to clean down the dough hook and bowl. Dough should be hard and quite dry (Illustration)	3. Turn out onto a bench and press dough together. Flatten with palm of hand or a small rolling pin to a thickness of aprox 1 cm.	4. Set up the  'imperia Past-a-Fast' Pasta maker on a bench. Using the plain roller set on setting 1, which is the widest gage, start feeding the dough through and winding the rollers. Alternately you can use the 'KitchenAid 3 piece Pasta roller attachments' starting with the plain roller on setting 1.
Recipe: Fettuccini with Smoked Salmon and Dill Ingredients 200g Smoked Salmon (Thickly Shredded) 1 Small Spanish Onion Chopped (Aprox 80g) 1 Small Clove of Garlic (very finely chopped) 2 dessert spoons Fresh Chopped Dill 2 dessert spoons Baby Capers 100g Baby Spinach Leaves 4 dessert spoons mild Olive oil (not extra virgin) Juice of 1 Lemon Cracked White Pepper Sea Salt if required		5. At first the dough will come through quite crumbly.keep working it through the rollers and it will gradually come together and smoothen.	6. When it does, gradually set your rollers on thiner setting. For Fettuccini roll the dough out to setting number 4. Change to the Fettuccini Roller and feed dough through. Above is a slight variation, with some fresh Dill foulded into the dough
Method Heat oil in a 28-30cm frypan and add onion. cook at a gentle sizzle for only about 30 seconds. Add Garlic and stir. Then add the cold Fettuccini. *Note it is very benificial to have a good non-stick fry pan. Fettuccini is very prone to sticking when prepared in this manor. I used the new Green Pan which when demonstrating, which was a complete success. Toss the Fettuccini in the oil and onion for about 30-45 seconds. Then add Capers, Smoked Salmon and Dill. Toss together and add Lemon Juice. Toss in the Baby Spinach Leaves. Serve in Pasta Bowls and finish with Cracked White Pepper and some Sea Salt if needed. Note This whole procedure should take less than 5 minutes		7. Drop fettuccini into a pot with lots of boiling water and cook for about 5 minutes. Remove from boiling water with a pasta scoop and drop into cold water. Once cool remove pasta and hold or put in and air tight container and store in fridge. Use Pasta within 2 days of making it.