Last week, I went to another event at Macy’s for a cooking demo with KitchenAid and Fabio Viviani. I’ve been a fan of Fabio since his Top Chef days, especially now that Siena Tavern and Bar Siena are two of my favorite Chicago restaurants. (Seriously, have you been there?! So good!) I’ve had the pleasure of meeting him before, specifically at an amazing blogger dinner at Bar Siena, and he is always warm, charming and super passionate about good food.
I’ve also been a fan of KitchenAid for as long as I can remember. My mom owns their big beautiful stand mixer with different attachments, and it’s 100% on my kitchen bucket list ? I mean, how pretty are these colors?! One day… sigh.
Needless to say, I knew this cooking demo was going to be right up my alley… and it was. Fabio showed us how to make his Homemade Fettuccine with Pesto using KitchenAid’s food processor, stand mixer and pasta attachments. Yes please!
He also showed off Kitchen’Aids spiralizer attachment to make zoodles, which was pretty impressive. No cranking away like I do at home – this one does all the work for you! And, of course, why not add a flavorful romesco sauce on top, made in less than 5 minutes with (you guessed it!) a food processor. So good, and much healthier than that pesto!
Add 1/2 cup slivered almonds, 3 roasted red peppers, 2 tbsp flat leaf parsley, 2 tbsp sherry vinegar, 1 tsp smoked paprika, 1 tsp cayenne pepper, 1/2 cup extra virgin olive oil and salt and pepper to your food processor. Pulse it until smooth, heat it up with zoodles and top with cheese!
All in all, this demo really made me (1) want to bite the bullet and buy a KitchenAid, and (2) make homemade fettuccine ASAP!
Have you guys ever made homemade fettuccine – or any pasta noodle?! How did it go??
- 10 whole eggs
- pinch of table salt
- 1/2 tsp ground black pepper
- 2 tsp olive oil
- 2 cups flour
- 4 cups basil leaves, packed
- 3/4-1 cup extra virgin olive oil
- 1/2 cup pint nuts, toasted
- 1 cup parmesan, grated
- salt & pepper, to taste
- Place the eggs in a food processor with the blade attachment. Add the salt, pepper and olive oil. Pulse a few times.
- Add half of the flour and pulse until the eggs absorb it and you have a semi-thick paste. Add the rest of the flour and allow the blade to rotate continuously. When the dough is ready, you should see a ball-shaped mass of flour and eggs bouncing around the canister. If the dough is still too wet to the touch, add an extra tablespoon of flour. If it's a bit dry, add a little water as needed.
- Take the pasta out and use your KitchenAid pasta attachment to roll out the dough.
- Once it's your desired thickness, either manually cut into fettuccine strips, or use a KitchenAid attachment.
- Cook for 2-3 minutes in boiling water.
- In your food processor, combine garlic, pine nuts and half of the oil to start. Then add basil and drizzle in the rest of the oil as you process the basil.
- Finish with parmesan cheese and season to taste with salt and pepper.
- Strain the pasta and toss in pesto until well coated. Top it off with grated cheese and enjoy.
*This post was sponsored by Macy’s, but (as always) all opinions are my own. Thank you for supporting the brands that make Lake Shore Lady possible!