Description
A simple and delicious recipe for fresh fettuccine pasta made from scratch.
Ingredients
Scale
- 1 cup semolina flour
- 1 cup all-purpose flour
- 1 teaspoon fine sea salt
- ⅛ teaspoon fine black pepper (optional)
- 2 eggs
- 4 Tablespoon water
- 2 teaspoons extra virgin olive oil
Instructions
- In a medium bowl, combine the flours, salt, and pepper. Stir to combine and create a well in the center of the dry ingredients.
- Add the eggs, water, and olive oil into the center of the well inside the dry ingredients. Use a fork to whisk the eggs gently in the center. Begin stirring the wet ingredients into the dry ingredients from the outside in, until combined.
- Once a shaggy dough forms, use your (clean!) hands to continue mixing the dough together, incorporating any remaining flour in the bottom of the bowl.
- Knead the dough for 3-4 minutes until tacky and elastic, checking its elasticity by stretching the dough. If it stretches 8-12 inches without tearing, you’re ready to move on to the rest. If it tears right away, continue kneading as the gluten needs to continue developing.
- Once tacky and elastic, place the dough ball in plastic wrap and let rest for 30-60 minutes.
- To roll fettuccine (or similar) noodles: Take approximately 1/4 of the fresh dough ball and use your hands to form it into a rectangle shape, just thick enough that it will fit into the largest setting on your pasta machine (use a machine for best results, but a rolling pin will work, too). Roll it out on the largest setting, adjusting and folding into a rectangular shape again as needed, because each time you roll it out, it will expand how it was placed in.
- Once you’ve gone through the largest setting and have a solid ‘rectangle type base’, thread the dough through each smaller setting, one by one until you’ve reached your desired thickness. I like to go with the second to last the thinnest setting.
- Once you have the pasta sheet, you can use it to shape the type of noodle or pasta you’ll be making. To make fettuccine noodles, thread dough through the fettuccine template of your pasta machine and place noodles on a baking sheet lined with semolina flour until ready to cook. Alternatively, liberally sprinkle flour on the pasta, then fold it over several times to make layers. Use a chef’s knife to cut strips, unfolding them after cutting to reveal the noodles.
- To cook fettuccine (or similar) noodles: bring a large stockpot of salted water to a boil. Add noodles and cook to al dente. The time will vary depending on the thickness of the noodles, begin to test for doneness as the noodles begin to float. For noodles rolled to the second to the thinnest setting, they generally take 1 1/2 to 2 minutes. Transfer to the pasta sauce, reserving any pasta water you may need for the sauce.
Notes
- Ensure your dough is well-kneaded for the best texture.
- Resting the dough is crucial for proper elasticity.
- Add more flour as needed to prevent sticking while rolling out the dough.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 0g
- Sodium: 20mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg