homemade lemon curry fettuccine in a cream sauce with asparagus and peas

This was my second time making pasta. My experience so far has been that homemade pasta is delicious and not too complicated, but fairly time consuming. Luckily, I'm a university student and so I have lots of time...?

This is another of our makeshift university meals. We rolled the pasta out on lightly floured aluminum foil, using a Kikkoman soy sauce bottle as a rolling pin. Always an adventure with us.

Lemon Curry Fettuccine with Asparagus and Peas in a Light Cream Sauce

4 C flour
1/2 C olive oil
2 Tb curry powder
1/4 C lemon juice
4 eggs

1 bunch asparagus, chopped into 1/2 inch pieces
1 onion, diced roughly
2 green onions, chopped

1/2 bag frozen peas

4 Tb butter
4 Tb flour
4 C milk


Mix the flour, curry, eggs, and olive oil together until a thick dough forms.

Take a handful of the dough and roll it out thin on a lightly floured surface. Slice into long, wide noodles. They will expand a little as you boil them, so cut the noodles slightly thinner than you want the finished product to be.

Bring a pot of salted water to boil. Add a dash of oil to keep it from boiling over. Add the pasta handfuls at a time and boil for 10 to 15 minutes (my noodles were fairly thick; if you have a pasta machine or a really good rolling arm and can get them very thin, cook for less time). Taste to decide doneness.

Lay boiled pasta out on clean towels to dry. If you add the finished pasta directly to the serving bowl, any water still on the noodles will drip to the bottom of the pot and pool there uckily.

Meanwhile, roast the asparagus and onion for 15 minutes at 400 degrees, or until tender. Sprinkle on salt, pepper, and cayenne. Defrost the peas.

To make the cream sauce, combine the 3 Tb flour and 3 Tb butter in a medium pot. Put over medium heat and stir for two minutes. Add the 3 C milk and bring to a boil. (Flour does not thicken until it reaches the boiling temperature of water). Boil one minute or until the sauce reaches your desired thickness. Pour over pasta.

Add the vegetables (asparagus, onion, and peas) to the pasta and serve warm. Grind on pepper to taste.

What are your favorite types of pasta? I really like butternut squash ravioli myself.