homemade fettuccine noodles + avocado pesto cream sauce #noodleholicsparty

I happen to be a big pasta, noodle, carb kinda girl. Its my downfall, carbs, I love them with all of my heart. They are my comfort food and the food I crave the most whether it be pasta or noodles, breads or pastries, cakes or muffins, I am a sucker for them all.

So you can imagine my delight when Soe from Lime & Cilantro asked me to be a part of his #noodleholicsparty he was throwing on Instagram with some extremely talented food bloggers. Let’s just say I was elated. I didn’t know this but Soe told us that the "idea of eating noodles is synonymous with longevity across many Asian cultures, and thus eating noodles are a necessity on New Year celebrations and birthdays". Who knew the humble noodle could mean so much and yes from now on for all New Year and birthday celebrations noodles will most definitely be on my menu.

Soe’s idea was to throw a virtual gathering for the love of noodles. The ultimate noodleholics party with noodles from all around the globe. He enlisted some amazing food bloggers from across all foodie spectrums and this is what we came up with. See below for all the amazing recipes...

Don’t be taken back by making your own noodles, they are actually super easy to make and really the taste does not compare to your regular old hard store bought boxed noodles. And if you don’t want to mix the noodle dough by hand you can easily throw the ingredients into your food processor and let it do all the work for you. Although getting your hands a little messy and flowing with the rhythmic process of kneading is something special.

Vy Tran | Beyond Sweet & Savoury | Pho ga (Vietnamese chicken noodle soup)

Rakee Yadav | Box of Spice | Vegetarian manchurian with stir fry noodles

Julia Calleo | My Lavender Blues

Erin Clarkson | Cloudy Kitchen | Beef Ragu with Pappardelle

Ingrid Goesnar | Pique Cooking | Indonesian boiled noodles (mie rebus)

Christine Leong | Vermilion Roots | Malaysian Laksa with Pumpkin

Ashley Cuoco | Ashcuoco | Chestnut Tortellini & Fettuccine in Sage Cream Sauce

Ryan & Adam | Husbands that Cook | vegetarian tteokbokki

Regan Baroni | Up close and Tasty | Shrimp Scampi with tagliatelle

Nevada Berg | North Wild Kitchen | juniper berry & barley noodles with creamy chantarelles

Joanne | The Korean Vegan | vegan jjajangmyeon

Lindsay Radcliffe | Lindsays Feast | duck noodle soup

Aimee Twigger | Twiggstudios | homemade sobs noodles in lapsang souchong broth & crispy tofu

Haiya Tarik | Pass me the dim sum | vegetable chow mein or malaysian laksa

Maggie Zhu | Omnivores Cookbook | shanghai scallion oil noodle (cong you ban mian)

Lauren McDuffie | Harvest & Honey | oak smoked pasta cacio e pepe

Soe Thein | Lime & Cilantro | noodle in burmese coconut & chickpea broth (oh-noe-khawswe)

Marvellina Goh | What to Cook Today | aceh noodles (mie-aceh)

Mahroo | Noghlemey | persian noodle (reshteh)

avocado pesto cream sauce with homemade fettuccine-49.jpg

Because it is the new year and everyone is on a health kick at the moment I decided to balance out all the noodly carb eating with a incredibly delicious yet incredibly healthy sauce. This avocado pesto sauce is something else. It is packed with flavour and so unbelievable creamy you won’t even realize it is healthy.

Plus the avocado presto is so easy to make it also balances out the work of making your own noodles. Although this dish really only takes about 30 minutes to pull together once your pasta dough as set for the 30 minutes, so really making your own pasta noodles is weeknight kinda meal. 

Seriously though, if you don't want to make your own pasta noodles then please at least make this sauce, it is that good, you won't be disappointed (I even put some on toast the next morning) and then your pasta will come together in like 15 minutes tops!

Homemade fettuccine noodles + avocado pesto cream sauce

Pasta dough

2 cups flour

3 eggs

1 tbsp olive oil

¼ tsp salt

avocado pesto cream sauce

 2 ripe avocados

1 cup fresh basil

1/3 - 1/2 cup olive oil

1/3 cup almonds

1/3 cup fresh oregano

juice of one lemon

2 cloves of garlic

¼ cup olive oil

salt and pepper to taste


pasta dough

if making the pasta dough by hand sift 2 cups of flour onto a smooth surface. Make a well in the centre and crack 3 eggs, add the olive oil and salt. With a fork start to mix the flour into the egg mixture slowly pulling more flour with your fork into the centre until all of the flour is incorporated and the mixture starts to hold together as dough.

Once all the flour is mixed in start kneading the dough with your hands for about 8-10 minutes until the dough is soft and elastic. To test softly poke your finger into the dough if it comes back and smooths out it is ready.

The dough shouldn't stick to your fingers (if so add more flour) and it shouldn't be too dry (if so add a touch of olive oil). 

Separate the dough into four round balls, cover with plastic wrap and let sit at room temperature for 30 minutes.

If you’re using a pasta machine, dust it with a little all-purpose. While dusting, spin the rollers to coat them with a very thin layer of flour. Set the machine at the thickest setting (probably the highest 7).

With a rolling pin roll out one of the pieces of dough until about 1/4 inch thick. Start to feed it through the pasta machine rollers at the thickest setting, fold into thirds, and roll again. Doing this a couple of times until your piece of dough is as even sided as can be. 

Repeat this process, narrowing the roller settings as you go, until the dough is the desired thickness (I went to about 4 for fettuccine noodles). 

Next add your fettuccine attachemnt to your pasta machine and feed your flattened dough through, cutting glorious noodles!

Tip: If you’re working with only a portion of the dough at a time, keep the remainder wrapped in plastic to prevent it from drying out.

Repeat this process with all of the pieces of dough.

cream sauce

Add the avocado and all sauce ingredients into a food processor. Blend until smooth and creamy. Start with 1/3 cup of olive oil and add more if needed for the right consistency. You want the sauce to be thick but smooth (not runny) and this will depend on the size of your avocados how much olive oil you will need. Set aside

putting them together

Boil a large pot of water, add a dash of olive oil and salt. Once bubbling add in your pasta noodles. Cooking just until al dente 3-5 minutes. Before draining the pasta reserve about 1/2 cup of the pasta water.

In a large pan on medium heat add in the pasta water and avocado cream, whisk until smooth. Add in the pasta noodles, stir throughly (coating all of the noodles) and heat all the way through. Serve with some fresh parmesan and basil.