🟣 PART 1: Pasta Sheet Dough

Ingredients

* Flourish Veggie Atta (Beetroot atta recommended) – 250 g
* Aquafaba (chickpea water) – 6 tbsp
* Curd – 150 ml
* Sea salt – 2 tsp
* Water – as needed
* Extra atta – for dusting

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Method

1. In a blender, combine aquafaba + curd and blend till slightly frothy.
2. In a bowl, add atta and salt. Make a well in the center.
3. Pour the aquafaba-curd mixture into the atta.
4. Mix and knead for 10 minutes until you get a smooth dough.
    (Add water only if needed)
5. Cover and let the dough rest for 20 minutes.
6. Divide into 4 portions.
7. Roll each portion thin and cut into flat noodle strips (fettuccini shape).

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🟣 PART 2: Cooking the Pasta

1. Boil water with salt + a little oil.
2. Add the cut pasta and blanch for 2–3 minutes.
3. Immediately transfer to an ice bath (very important).
4. Drain and keep aside.

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🟣 PART 3: Sauce & Tossing

Ingredients for Sauce

* Oil
* Garlic
* Mushrooms
* Cherry tomatoes
* Basil
* Salt
* Black pepper
* Pasta water (the water used to blanch pasta)

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Method

1. Heat a pan, add oil and sauté garlic + mushrooms.
2. Add cherry tomatoes + basil + salt + black pepper.
3. Pour in some pasta water to bring the sauce together.
4. Add the cooked fettuccini and toss well.

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🟣 Finish

* Garnish with a sprig of fresh parsley
* Serve warm 🍝