Homemade Fettuccine with Crème Fraîche sauce

My hubby dear  gifted me a pasta machine yesterday….I have been wanting to have one in my kitchen for a long time and I was pleasantly surprised to get one…. Making pasta from scratch was a wonderful experience for me….It turned out great and even my fussy little eater was happy with his lunch…Best thing is that you can modify the dough, the way you like…Next time , I am going to make some flavored pastas….

The sauce I made for my fettuccine was a lemon flavored Crème fraîche..

Crème fraîche is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than sour cream.

The pasta turned out wonderful….It was very rich and creamy with a slight tang from the lemon….Do give this recipe a try…You can also use store bought pasta if you don’t have a pasta machine or you don’t want to make it by yourself….But trust me, nothing can compare a fresh homemade pasta…..So here is the recipe….

All you need is ( serves-2-3 )

For the fettuccine ( adopted from http://www.davidlebovitz.com )

All purpose flour- 34 cup
Coarse semolina-12 cup

For lemon Crème fraîche

Sour cream buttermilkhung yogurt-12 cup
Heavy cream-1 cup
Lemon juice-2 tsp
Zest of one lemon

For the pasta

Mushroom-250 gms
Green peas-12 cup
Parmesan cheese-12 cup
Mozzarella cheese-12 cup
Olive oil-2 tsp
Salt to taste
Black pepper powder-12 tsp

Method of preparation

For the Fettuccine

Mix together flour and semolina in a deep bowl
Make a well in the center of the flour and crack the eggs in the well
With your fingers, mix the eggs with flour
Mix till the flour comes together
Take the dough onto a floured counter and knead it with the heels of your hands for 3-5 minutes
Add little more flour if the dough is too sticky
Do not add excess flour
Cover the dough in a cling film and let it rest for at least an hour
This dough can be kept for several hours at room temperature
Try to make the dough on the same day , you want to make the pasta
To roll the pasta, divide the dough into2 parts
Fashion each  part into a rough rectangle
Pass it through the pasta machine on the widest setting
Fold it again in half and pass again
Now reduce the setting and pass the dough again
Keep passing the rolled dough to a lower setting, until you get the desired thickness
The pasta, plumps a little bit after boiling, so keep that in mind, while deciding the thickness
If you don’t have a pasta machine, dust and roll the dough on a counter top to a very thin sheet
Cut the shape with a sharp knife
Once rolled, sprinkle some semolina on the pasta and mix
It will keep pasta from sticking to each other if you are not using it immediately
When you are ready to use the pasta, just boil a pot full of water and add salt ( generously ) to it
Add pasta to the water ,only when water starts boiling
Cook for 2-3 minutes
Drain the pasta in a strainer
The pasta is ready to be mixed in a sauce

For lemon Crème fraîche

Mix sour cream and heavy cream in a bowl and keep it undisturbed on your kitchen counter overnight
It should have thicken a little bit
Add lemon juice and lemon zest

For the pasta

Add olive oil a pan
Add mushrooms and peas in the pan and cook till all the water is evaporated
Add salt and black pepper and cook on high heat for 2-3 minutes
Take out cooked mushroom and peas in a large bowl
Add Parmesan cheese and mozzarella cheese to the bowl
Add the cooked pasta and lemon Crème fraîche
Mix all the things together
The heat from the pasta will help the cheeses melt a little bit
Serve hot

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  1. says

    Neha, that looks absolutely wonderful and creamy!
    The other thing was, I dropped the ball on sending you a reminder about you guest-hosting my event in July – It is not too late – Can you kindly announce the event dear -it can run for a month if you post it tomorrow and you can do the round up on August 15th – let me know if this works for you – [email protected] – cheers, Priya

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