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1
Mix 500g double zero flour with 5 eggs (one egg per 100g flour) in a bowl until a shaggy mixture forms.
2
Transfer the mixture to a work surface and knead together until all flour is incorporated and the dough is cohesive.
3
Wrap the dough and refrigerate for at least 30 minutes.
4
Divide the rested dough into portions. Using a pasta machine on the widest setting, run one portion through, then fold and repeat 4-6 times (laminating process) to develop smoothness and elasticity.
5
Fold the dough in half and progressively increase the machine setting one notch at a time, running the dough through each setting, until it reaches your desired thickness and uniform shape.
6
Place the rolled pasta sheet on a chair lined with a clean tea towel to dry slightly.
7
Use the pasta machine's cutter to cut the dried pasta sheet into fettuccine. Carefully separate the strands and spread them out to prevent sticking while they continue to dry.
8
Dice the fresh tomatoes and salt them in advance to lightly brine and enhance their sweetness.
9
Melt butter in a pan over medium heat, add minced garlic and chilli powder, and cook until fragrant without burning.
10
Add soy sauce and oyster sauce to build umami and savoury depth.
11
Add the pre-salted tomatoes and gently cook until just softened, retaining their fresh quality without reducing them to mush.
12
Bring a large pot of salted water to a boil and cook the fresh fettuccine for 2–3 minutes.
13
Reserve a cup of pasta cooking water with a scoop, then transfer the cooked pasta directly into the sauce pan.
14
Pour in some of the reserved pasta water and toss continuously to emulsify the sauce around each strand, creating a silky, creamy texture without cream.
15
Drizzle with additional olive oil, garnish with spring onion, generous amounts of parmesan cheese, and a dash of chilli flakes. Serve immediately.
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