Fettucini With Curried Mango Sauce

~Ingredients

For Fettucini Pasta

500 gm refined flour
4 eggs
1 tbsp olive oil
Salt, a pinch

Note: you can also buy readymade pasta like Penne, Farfalle or Macaroni, instead of making it at home.

For Cream Sauce

1 litre milk
2 tbsp butter
2 tbsp refined flour
1 bay leaf

For Curried Mango Sauce

1 cup mango pulp
50 gm onion
25 gm leek, celery and spring onions
30 gm garlic
30 ml olive oil
50 ml cream
30 gm Madras curry powder
Salt and pepper to taste

~Method

To make pasta

Mix all the ingredients and make a tight dough.

Rest the dough for approximately ten minutes, and roll it flat and thin on a work table.

Cut the dough into thin strips of approximately 1 centimetre.

Boil the fettucini in water till cooked.

Refresh the fettucini in ice water and drain.

Toss in some olive oil to avoid sticking.

To make cream sauce

Boil milk and keep aside to cool.

Melt butter in a thick bottomed pan on fire, add the bay leaf and flour.

Cook this mixture till golden sandy in texture.

Gradually whisk in the cold milk and let the mixture simmer.

Remove in a steel bowl and keep aside.

To make curried mango sauce

Heat the oil in a thick bottomed pan and add the chopped onion, celery, leek and garlic. Saute till transparent.

Add white sauce, Madras curry powder to the mixture and stir well.

Also add the mango pulp seasoning and cream.

Finally, add in the herbs and simmer.

To serve

Toss the fettucini with the mango sauce in a pan over a low flame.

Pour into a pasta plate.

Garnish with sliced fresh mango, chopped parsley and cheese.

You could serve hot along with some garlic bread.