1
Pour the flour into a large mixing bowl, make a well in the centre, break an egg and add the egg white, oil, salt and all the other ingredients for the fettuccine. Mix together with a fork, until the dough gathers into a rough ball. Moisten dry bits together if remaining, with drops of water and press them into the ball. Cover with cloth and keep for 10 min. Pull out 1/3 of the of the dough at a time. Dust the dough lightly with flour and a roll it 4 to 5 times through rollers set furthest apart. When the dough is smooth and elastic, roll it out setting the machine to the second notch and the rollers closer together. Roll a very thin sheet of pasta and for fettuccine cut it through in wide stripes. Cook them right away in a large pan of boiling water for 5 minutes or until just tender. Melt the butter, add the plain flour and stir for 3-4 minutes. Take it of the heat. Stir in milk gradually. Mix well, making sure that there are no lumps. Return to heat. Add seasoning, bring it to a boil and take it off the heat. Add cream and cheese. Set aside for serving the pasta. In a large skillet heat butter over moderately high heat until foams subsides. Saute garlic until the aroma comes out. Add the vegetables and cook until the vegetables are tender. Add the cream and simmer it, stirring for 3 to 5 minutes, or until thickened slightly. Add the tomatoes and stir the sauce for 2 minutes. Close the heat and add the Panner to the sauce Add salt, pepper, Garam Masala or cumin to taste. Add your herbs to the sauce and severe hot with the pasta.
