1 tsp fennel seeds
1 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1/4 long red chilli, finely chopped
2 baby fennel, shaved, fronds reserved
100g Danish salami, chopped
690g jar passata
125ml white wine
1 tsp brown sugar
1/4 cup chopped basil leaves
2 tbs coarsely chopped parsley
Shaved parmesan, to serve
500g '00' pasta flour, plus extra, to coat
1 tsp salt
60ml iced water
1 1/2 tbs olive oil
1 tbs balsamic vinegar
1 tsp honey
1 tsp seeded mustard
1/2 cup flat-leaf parsley
1/4 cup picked watercress
1/2 coral lettuce, leaves torn
Salt and pepper, to season
1. To make sauce, dry-fry fennel seeds in a saucepan over medium heat until fragrant and golden.
2. Add oil, onions, garlic and chilli to pan with fennel seeds and cook for 3 minutes or until soft. Add shaved fennel and salami, then cook for a further 5 minutes or until salami is soft. Add passata, wine and sugar, then simmer, uncovered, for 15 minutes or until thickened. Cover and simmer for 20 minutes to allow flavours to infuse, then stir in basil, parsley and reserved fennel fronds.
3. Meanwhile, to make fettuccine, mound flour and salt on a work surface. Make a well in the centre and break eggs into it. Using a fork, draw in flour until mixture is thick, then work in remaining flour using your hands. Slowly add enough water until mixture just comes together. Knead dough for 6 minutes or until firm; add extra flour if sticky or cold water if it’s too dry. Cover dough in plastic wrap and set aside for 30 minutes.
4. Knead dough for 10 minutes or until smooth and elastic. Divide into 8 equal portions and keep covered. Using a rolling pin, flatten 1 portion until 5mm thick and about 12cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the thinnest setting and have a 1mm-thick sheet. Pass through a fettuccine attachment and toss with flour to coat. Repeat with remaining dough.
5. Add fettuccine to a large saucepan of salted boiling water for 4-6 minutes or until just tender. Drain, then add to sauce and toss to coat.
6. Meanwhile, to make salad, whisk oil, vinegar, honey and mustard in a large bowl until combined. Add parsley, watercress and lettuce to bowl, toss to combine and season with salt and pepper.
7. Top fettuccine and sauce with shaved parmesan and serve with salad on the side.
Toasting fennel seeds brings out the best of their wonderful earthy aniseed flavour.
Try varying the type of salami in the sauce – Danish salami has a mild smoky flavour with hints of pepper and garlic, while other types can be flavoured with different herbs, spices or chillies. Ask at your local deli for a recommendation.