Steps

• Preheat the oven to 355°F (180°C).
• Cut the bell peppers into large slices and place them on a baking sheet lined with parchment paper. Add the garlic with its skin, the oil, the chili, some salt, and pepper. Roast in the oven for 50 minutes.
• When it’s done cooking, remove the garlic skin and blend everything with the soy cream.
• For the pasta: the full recipe is in my book "Good Things" with measurements, but at home I do everything without weighing: Pour the flour (the amount depends on how much pasta you want!). Add a big pinch of salt and a drizzle of olive oil. Gradually add cold water until you can form a ball. If it's sticky, it means there's too much water: add more flour.
• On my floured work surface, I roll out the dough (divided into 4 portions, otherwise it would be way too big) to a 2 mm thickness. I fold it into quarters and cut the fettuccine. I let them dry until it's time to eat (never cook them in advance!).
• In a pot of boiling water with a bit of coarse salt, I cook them for about 3 minutes until they float to the surface.
• Meanwhile, I heat the sauce in a saucepan. I add the pasta directly without draining it to bring in a bit of the cooking water, which will bind the sauce and help it stick to the pasta!
• It's ready, I serve it with a bit of fresh basil and roasted bell peppers diced into brunoise.

NotesFettuccine, pappardelle, and pici are among the easiest and quickest pasta to make by hand at home if you don't have a pasta machine 👌