Since I got my own pasta machine, I never found a reason to buy pasta so I always make sure to add have dried fettucine on hand. Don’t you just love making your own pasta? There’s a lot of variation to. This time I made fettucine, extra nutritious by adding malunggay (moringa) powder. I’ve talked about moringa before, but let me enumerate again the ways it is healthy and nutritious.
So here, a tablespoon of malunggay powder goes to every cup of flour for my fresh pasta. I usually cook only a serving of pasta at a time so I have plenty of fresh pasta leftover. I dry them and I’ve my pasta supply for the week.
1 cup all-purpose flour
Mix the flour and egg till most of the flour is incorporated then add the olive oil. Knead until dough is smooth and soft. Let rest for 30 mins. Flatten the dough using a pasta maker and adjust thinness according to your liking. Let dry for 15-20 minutes and cut using the fettucine cutter of your pasta machine.
This healthy serving of fresh fettucine is perfect for Weekend Herb Blogging, which is sponsored by Chris of Mele Cotte.
[...] own pasta. And I’ve been experimenting on what goes on pasta. Recently, I made this high-protein malunggay fettucine. The protein was due to the addition of soya powder which I got from a vegetarian shop here in [...]