Light and delicious with long, thin zucchini slices cooked quickly in butter, parmigiano and cracked pepper.
After mixing and kneading the dough, I was convinced that it was going to be a disaster. My dough ball was a lump, useful only as a door stopper … or so I thought. However, after leaving it for an hour, it turned out to be workable. And then, to my utter surprise, successive passes through the machine left me with wonderfully thin but resilient fettuccine. Light and delicious with long, thin zucchini slices cooked quickly in butter, parmigiano and cracked pepper.