Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.350
100
BAKELS COUNTRY HERB BASE
0.035
10
Eggs
0.100
28.57
Water
0.100
28.57
Olive Oil
0.010
2.86
Total Weight: 0.595
Group 2
Ingredient
KG
Weight (%)
Butter
0.100
-
Button Mushrooms (sliced)
0.450
-
Garlic salt powder
0.010
-
Nutmeg (ground)
0.005
-
All Purpose Flour
0.100
-
Fresh Milk
0.750
-
Total Weight: 1.415

Method

How to do it:

Country Herb Fettuccine:
1. Mix all purpose flour and Bakels Country Herb Base at 1st speed for 1 minute using a hook.
2. Add eggs and water, mix for 2 minutes at low speed.
3. Add olive oil and mix for 3 minutes at high speed.
4. Cover and rest for 20 minutes.
5. Divide into 3 and roll into even thin sheets using a pasta machine or by hand with a rolling pin.
6. Rest for 5 minutes. Trim as fettuccine.
7. Boil water with salt and oil in a large pan and cook fettuccine in batches for 1 minute.

To prepare sauce:
1. Melt butter in saucepan.
2. Add mushrooms.
3. Stir in all purpose flour, garlic salt powder and ground nutmeg cook for ½ minute then slowly add milk.
4. Cook, stir until thickened into a smooth sauce.
5. Prepare pasta for baking by putting it in a square pan. Pour mushroom sauce and top with grated mozzarella cheese. Cover loosely with foil and bake at 180°C for 35 minutes.

Yield

8 servings

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.350
100
BAKELS COUNTRY HERB BASE
0.035
10
Eggs
0.100
28.57
Water
0.100
28.57
Olive Oil
0.010
2.86
Total Weight: 0.595
Group 2
Ingredient
KG
Weight (%)
Butter
0.100
-
Button Mushrooms (sliced)
0.450
-
Garlic salt powder
0.010
-
Nutmeg (ground)
0.005
-
All Purpose Flour
0.100
-
Fresh Milk
0.750
-
Total Weight: 1.415

Method

How to do it:

Country Herb Fettuccine:
1. Mix all purpose flour and Bakels Country Herb Base at 1st speed for 1 minute using a hook.
2. Add eggs and water, mix for 2 minutes at low speed.
3. Add olive oil and mix for 3 minutes at high speed.
4. Cover and rest for 20 minutes.
5. Divide into 3 and roll into even thin sheets using a pasta machine or by hand with a rolling pin.
6. Rest for 5 minutes. Trim as fettuccine.
7. Boil water with salt and oil in a large pan and cook fettuccine in batches for 1 minute.

To prepare sauce:
1. Melt butter in saucepan.
2. Add mushrooms.
3. Stir in all purpose flour, garlic salt powder and ground nutmeg cook for ½ minute then slowly add milk.
4. Cook, stir until thickened into a smooth sauce.
5. Prepare pasta for baking by putting it in a square pan. Pour mushroom sauce and top with grated mozzarella cheese. Cover loosely with foil and bake at 180°C for 35 minutes.

Display Conditions

Display Conditions

Warm

Category

Category

Pasta