Fettuccine with ham in cream sauce

Let's cook pasta first! To do this, mix eggs, olive oil, water and salt in a suitable container. Sift and pour flour into a bowl, then knead the dough. It should be cool. Put the finished dough in a bowl, which is covered with cling film. Leave the dough to stand this way for 15 minutes.

Time has passed - take out the dough, put it on the work surface, lightly sprinkled with flour, and roll out a thin layer. Now this layer needs to be cut into strips (width - 7 mm). In general, it is better to dry the paste, for example, hang it or just leave it on the table for a few hours-overnight. But I often neglect this stage and cook the pasta fresh. If you plan to cook pasta not right now, then dry it in the form of nests and store it in an airtight container. She usually doesn't stay with me for a long time :)

So, the pasta is ready and now you can cook it. To do this, boil salted water, put fettuccine, cook in boiling water for 8 minutes. Try it! The paste should be ready, soft on the outside, but keep some rigidity inside. Depending on the thickness of your paste, it can cook faster. Put the fettuccine in a colander, wait until all the liquid has drained. Put the pasta in some kind of container, preferably not in the pan where it was cooked (otherwise it may come in hot dishes). Now you can move on to the creamy sauce.

Put the frying pan on low heat, heat up a little, put butter, pour flour. Mix everything until smooth. The mixture should gradually turn golden. Pour in the cream, do not stop stirring, cook. Add salt, stir, remove from heat.

Peel the onion, cut it into small cubes. Cut the ham into cubes, cubes or something else to your taste. I like to cut pretty large cubes. Peel the garlic and squeeze it through a press.

Pour vegetable oil into a separate frying pan, heat it up. Put the onion in the oil, fry until golden, then add the ham and fry for a few more minutes all together. Add the garlic, stir, and keep on fire for 1-2 minutes.

Now pour the cream sauce into the frying pan with the ham. Lay out the fettuccine, sprinkle with ground black pepper to taste. We keep the pasta on the fire for a couple of minutes, after which we serve it hot to the table.

Bon appetit!