…or rather, how to make fettucine. The pictures are a bit old. I think they were taking somewhere about a year ago in Ristorante Becchari. It was during the Sunday night Pasta Buffet, one of the many Sundays.

First, have 2 obliging chefs around. They were sporting enough to smile at the camera. Must have thought I’m from out of town or something. Then again, anyone with a big camera cannot be mistaken for being a bit touristy.

Of course, they’d already have some pre-made dough to make the paste.

Right then. With a pasta making machine, they put the dough through the side that makes the lump flat and thin. And they repeat this over and over then, thereby lengthening the entire piece of dough. It should now be very long and flat and thin.

And believe me, it was long. Very very long.

The next thing is the take the crankshaft out of the machine and slot it into another hole. Then put the flat dought into that portion and churn the crankshaft until the entire dough is cut into noodles i.e. the fettucine.

Voila! It’s done. Fresh fresh and great tasting pasta at Merdeka Palace, Kuching, Sarawak.