Fettuccine pasta with asparagus and snow peas

Makes 30.

Two groups of 4-6 people will work on this dish. One group will make, roll and cook the pasta ,the other group will make the topping and help serve the pasta.


Equipment

  • 4 Chopping boards
  • Knives
  • Tea towels
  • Bowls, including one very large
  • Scales
  • Grater
  • Strainer
  • Wooden spoon
  • Measuring spoons
  • Large spoons
  • 4x Deep dishes
  • Very large saucepan
  • Pasta lifter or large egg slice
  • Frying pan
  • 4x Serving spoons


Ingredients

  • Semolina flour for dusting
  • Salt
  • 2x Basic Pasta Dough (400g)
  • 60 g butter


Topping

  • 6 cloves garlic
  • 2 onions or leeks
  • 2 tab extra virgin olive
  • ½ tspn nutmeg
  • 200g parmesan
  • 10 stalks of parsley
  • salt and pepper
  • 3x bunches of asparagus.
  • 150g of snow peas topped and tailed.
  • 40g butter


What to do

First group (4-6 people)

  • Use pasta dough that has been made for you. Roll out to the largest setting on the pasta machine.
  • Slowly pass the pasta through the pasta machine and increase the settings yo make the pasta thinner. Once you reach no. 6 of the paste machine. Change the setting to the fettuccini setting.
  • Pass the thin sheets of pasta through this setting until all the pasta has been made into fettuccini.
  • Dust the trays with semolina and place the fettuccini onto a floured tray.
  • Place the fettuccini into a large pot of boiling water Cook fettuccini for 2 minutes
  • Lift pasta out with a slotted spoon and place into a large bowl. Once all the pasta is cooked mix the snow pea and asparagus sauce with the pasta, fold through some parmesan cheese and butter place into a serving tray and serve.


Second group (4-6 people) Now to make the filling

  • Chop onions finely
  • Chop garlic finely
  • Grate Parmesan, reserve
  • Wash and slice the asparagus. Top and til the snow peas.
  • Finley chop the parsley.
  • Saut’e onions until soft.
  • Add garlic for half a minute, stir till smelling good, and then add all of the asparagus and snow peas.
  • Stir and cover pan for 3 minutes
  • Uncover, raise heat, to finish the cooking process
  • Tip the mix in to the freshly cooked pasta and fold through some butter and parmesan cheese.