Sunday. The day when anything is possible. At least to me it is. Lina bought me a ravioli cutter from Perth which gave me the idea of making fresh pasta from scratch. However, I didn’t have any filling I could make to fill the raviolis so I decided that fettucini it’ll be.

Inspired by Pastor Ryan’s handmade pasta, I fiddled around with the measurements (the eggs mom bought were rather small) and came up with my own combination — 4 eggs, 3 cups of flour and plenty, PLENTY of elbow grease. Oh, remember to tie back your hair and pin up your fringe. You’ll sweat like you’re running a marathon. OK, maybe you’ll sweat like you’re walking up a flight of staircase like 25 times.

Anyhoo, after endless kneading for about 30 mins, I split the dough into smaller balls so that we could put it through the noodle maker to roll into thin sheets.

Once the sheets were rolled out, we dusted it with plenty of flour, just to make sure they don’t stick to each other when we stack ‘em up.

Mom’s trusty noodle make is older than me. Seriously. It still looks new sturdy cos we use it like once in 2 years. Ok, maybe once in 5 years. Anyhoo, we then cut out the sheets into lovely strands of 0.5 cm thick fettucine…

…and continue to shower them with lotsa flour to keep them all from clumping up–like a cold instant noodles.

Then, we boil them in salted water, and once they begin to float to the surface, we transfer them into a cold bath so it’ll stop the cooking process and get all chewy, bouncy with a slight bite to it. My Italian friends would say–al dente.

Serve with your favourite pasta sauce.