Caramelised Onion Fettucine

Serves 4

4 large Spanish onions
125g butter
200ml beef stock
2 large handfuls Parmesan , grated
400g Fettuccine
a small handful chives (and chive flowers if its the season)
sea salt and freshly ground black pepper
half lemon, juice only

For the Fettuccine
400g 00 flour
1 teaspoon fine sea salt
4 whole large eggs
1 egg yolk
extra-virgin olive oil

Back to Recipes

Caramelised Onion Fettucine


Step 1

For the Fettuccine
Mix together flour and salt.
Add eggs, yolk and olive oil oil and mix.
You can use your hands or a food processor. Knead or mix until the dough holds together in a smooth ball.

Place the ball of dough onto a work surface and knead until smooth.

Cut the dough into 4 pieces, one for each and begin rolling it out. Using a pasta machine is the best option. On the widest setting roll one piece of dough out two times and then reduce the thickness so you have a fine sheet. It doesn’t have to be as thin as the smallest or even second smallest setting.
Once its smooth and fine enough dust it in flour and fold it gently, so you can cut it. I like to do this by hand.

Wrap in plastic and rest the pasta for 30 mins to an hour, whilst you make the sauce.

Step 2

For the Sauce
Cook the onions in butter over a low heat, you want them soft and translucent before you add the stock.
Once they are soft and cooked down, add the stock and continue cooking until the liquid reduces by half. Add the onions mixture to a blender and whizz into a smooth sauce

Step 3

Bring a large pot of water to a boil, add two scoops of salt and then the fresh noodles. Cook the noodles for 2- 3 minutes, depending on thickness. Drain well, keeping some of the water

Add the sauce and fresh pasta to the pan with parmesan, a lot of freshly ground black pepper and toss with a little of the cooking water and a squeeze of lemon.
Serve topped with the chives and chive flowers (if you have ) and eat immediately.

End of content

No more pages to load