Method

1. To make the pasta, place the flour, eggs and a splash of oil in a food processor and process to a fine crumb consistency. Tip out onto a lightly floured bench and knead for a few minutes to form a smooth dough. Cover in cling film and set aside to rest for 30 minutes. Lightly flour a pasta machine. Divide the dough into 2 portions and flatten each portion into a rectangle. Starting on the largest setting on the pasta machine, run the pasta dough through the machine several times, lowering the setting each time to create smooth thin pasta sheets. Pass the sheets through the fettuccine setting to create long strands of fettuccine. Cook the pasta in a large saucepan of boiling, salted water for 3-5 minutes or until tender; drain.

2. To make the bolognese sauce, heat an oiled saucepan over a med-high heat, add the onions and cook stirring until soft. Add the garlic and mince and cook, stirring until browned. Add the tomatoes, tomato paste, carrot, zucchini, dried herbs and wine. Season with salt and pepper, bring to the boil, reduce heat and simmer for 30 minutes. Add the basil and simmer for a further 5 minutes.

3. To serve, spoon the pasta into a serving bowl, top with the sauce and sprinkle with parsley and shaved parmesan.