John Myers
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Fettuccine Aioli
The perfect fettuccine aioli recipe with a picture and simple step-by-step instructions.
pasta dough
- 500 g Flour
- 6 Pc. Free range eggs
- 1 tsp Salt
- 4 tbsp Extra virgin olive oil
Aioli sauce
- 2 toe Garlic
- 1 tbsp Cream 10% fat
- 3 tbsp Extra virgin olive oil
- Fleur de sel
- Freshly chopped chives
The dough
- Mix the ingredients of the dough together well.
- Use a food processor with a dough hook to knead into a smooth dough.
- Wrap in cling film and let rest in the refrigerator for 30 minutes.
- Roll out portion by portion and roll noodles into shape using a pasta machine.
- Hang to dry overnight or just enjoy fresh.
The pasta dish
- Cook the pasta in salted water until al dente.
- Heat olive oil in a pan (make sure the oil does not get too hot) and press in the garlic.
- Add the noodle, mix everything well.
- Add a tablespoon of cream and toss again.
- Salt and pepper.
Serving suggestion
- Garnish with fresh herbs and serve with a fresh salad.
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