Fettuccini Arabiatta - Jain Style

The other day my close friend Hiren, who is a Gujarati Jain, wanted to make pasta at home for his Jain guests. Now that’s a challenge, making Italian food without garlic! Well nevertheless I gave him my take on a homemade Fettuccini with Arabiatta sauce. He even wanted the pasta to be homemade, so here goes the recipe:

Homemade Eggless Fettuccini Pasta

Ingredients:

Refined Flour (Maida)	300 gms
Olive Oil	20 ml
Semolina flour (rawa powdered into flour)	50 gms
Salt	5 gms
Water	130 ml

Method:

1.   Mix the refined flour, semolina flour and salt.

2.   Add olive oil and keep adding water till you achieve firm dough.

3.   Keep kneading the dough well to make it soft and get a smooth texture.

4.   Cover the dough and let it rest for 15 to 20 minutes.

5.   Roll out the dough on a dusted surface into a thin sheet.

6.   Cut thin strips and dust some flour so that the strips don’t stick to each other.

7.   Keep the pasta strips to dry for 20 minutes.

8.   Add the pasta in boiling water with some salt, cook till al dente* and drain.

9.   Tip – boil the pasta once your sauce is ready so that once boiled, it can be transferred in to the sauce.

* Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed.

Jain Arabiatta Sauce

Ingredients:

Olive Oil	20 ml
Tomato Puree (fresh tomatoes boiled and pureed)	500 gms
Carrots (finely chopped)	30 gms
Capsicum (finely chopped)	10 gms
Oregano	1 tsp
Chilliflakes	1 tsp
Fresh Basil leaves	4 to 5 leaves
Salt	to taste
Pepper	to taste
Black Olives	garnish
Parmesan Cheese	garnish
Boiled Veggies (Broccoli, Baby Corn, Snow peas, etc)	as desired
Stir fried Veggies (Zucchini, Bell Peppers, etc)	as desired

Method:

1.   Heat olive oil in a saucepan; add the chopped carrots and capsicum.

2.   Stir the veggies till they are half done and add the tomato puree.

3.   Keep cooking the tomato till it leaves oil.

4.   Adjust consistency with the veg stock (water used to boil vegetables).

5.   Add Oregano and Chilliflakes.

6.   Adjust seasoning with salt and pepper.

7.   Tear the basil leaves with your hand and mix it in the sauce.

8.   Feel the aroma of the fresh basil blending with the tomatoes. (it doesn’t get better)

9.   Add the drained homemade fettuccini and cover the pasta generously in the sauce.

10.                As desired add the boiled and sautéed veggies to enhance your pasta.

11.                Serve hot. Add sliced black olives and grated parmesan cheese to garnish.

This recipe is as authentic and as fresh it can get, however you can go nuts and make your own modifications. Feel free to leave your comments and suggestions for this recipe.

Watch out for more exotic recipes which you will be able to make at home with ease.

The important part is to enjoy whatever you cook. Remember Good food doesn't need good recipe, just the love to make it.