It's My Viral Garlic Butter Pasta... With A NEW TWIST! | Marion's Kitchen

Make pasta dough with 500g double zero flour and 5 eggs.

Mix flour and eggs in a bowl until combined.

Knead the dough on a bench top until smooth, then wrap and rest in the fridge for at least 30 minutes.

Roll out the rested dough, dusting with flour to prevent sticking.

Pass the dough through a pasta machine, gradually increasing the thickness setting.

Cut the rolled pasta into fettuccine strips and let dry slightly.

Pre-salt chopped tomatoes to enhance their flavor.

Heat olive oil and butter in a pan, then add garlic and chili powder.

Add the pre-salted tomatoes to the pan and cook until softened but not fully cooked down.

Cook the fresh pasta in boiling salted water for 2-3 minutes.

Reserve some pasta cooking water, then add the cooked pasta to the pan with the sauce.

Mix in reserved pasta water to emulsify the sauce around the pasta.

Equipment Needed

Spice Level: