Fresh Fettuccine Pasta
Making Fresh Fettucine Pasta from scratch is a rewarding experience that elevates any meal. With just a few simple ingredients and some patience, you can craft homemade pasta that is both delicious and satisfying. The process involves creating a dough, kneading it until smooth, and rolling it into thin thin sheets before cutting it into classic fettuccine strips. In this recipe, I used a pasta machine. You can achieve similar results with a rolling pin if you don’t have a pasta machine.
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TIPS FOR PERFECT FRESH FETTUCINE PASTA
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Use Quality Ingredients: Opt for high-quality flour and fresh eggs to ensure a rich and flavorful pasta.
Knead Thoroughly: Knead the dough until it’s smooth and elastic. This process develops gluten, which gives the pasta its structure.
Rest the Dough: Allow the dough to rest for at least 30 minutes. This relaxes the gluten, making it easier to roll out.
Dust with Flour: Keep your work surface and pasta sheets lightly floured to prevent sticking.
Roll Evenly: Aim for even thickness when rolling the pasta to ensure consistent cooking.
If Using a Pasta Machine: For those with a pasta machine, the task becomes even more seamless. After kneading the dough, divide it into manageable portions and feed each portion through the machine, starting with the widest setting. Gradually move to narrower settings until the dough is about 1/16 inch thick. This ensures a consistent thickness, resulting in evenly cooked pasta.
Making Fettuccine Without a Pasta Machine: If you don’t have a pasta machine, you can achieve similar results with a rolling pin. Roll out the dough on a lightly floured surface until it reaches the desired thinness. The key is to maintain even pressure to ensure uniform thickness. Once rolled out, use a sharp knife to cut the dough into strips about 1/4 inch wide.
RECIPE IDEAS:
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HOW TO STORE
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- Short-Term Storage: If you plan to cook the pasta within a few hours, keep it on a floured baking sheet, covered with a clean kitchen towel.
- Long-Term Storage: For longer storage, freeze the pasta. Arrange it in nests on a baking sheet and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a minute or two to the boiling time.
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BEST SAUCES
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- Alfredo Sauce: A creamy, cheesy sauce that complements the rich texture of fettuccine.
- Marinara Sauce: A simple tomato-based sauce that adds a fresh and tangy flavor.
- Pesto: A vibrant sauce made from basil, garlic, pine nuts, and Parmesan cheese, perfect for a light and aromatic dish.
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WHAT TO PAIR WITH
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- Grilled Chicken: Adds protein and a savory element to your pasta dish.
- Sautéed Shrimp: Provides a seafood twist with a touch of elegance.
- Roasted Vegetables: Enhance the meal with seasonal vegetables like asparagus, bell peppers, or zucchini.
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SIDE DISHES FOR FRESH FETTUCCINE PASTA
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- Garlic Bread: Complements the pasta with a crunchy and buttery texture.
- Caesar Salad: Offers a fresh and crisp contrast to the rich pasta.
- Antipasto Platter: Features cured meats, cheeses, and olives, adding variety to your meal.
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Time needed: 50 minutes
HOW TO MAKE IT
- MAKE THE DOUGH:
Mound the flour on a clean work surface and create a well in the center. Crack the eggs into the well, and add salt and olive oil, if using. Using a fork, gently beat the eggs, gradually incorporating the flour until a shaggy dough forms. Use your hands to bring the dough together, then knead for about 8-10 minutes until smooth and elastic.
- REST THE DOUGH:
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
- ROLL THE DOUGH:
Divide the dough into four pieces. Keep the pieces you’re not working with covered.
Flatten one piece into a rectangle and feed it through a pasta machine, starting with the widest setting. Gradually move to narrower settings until the dough is about 1/16 inch thick. - CUT THE FETTUCCINE:
Lay the pasta sheet on a floured surface. Using a sharp knife or a pasta cutter, cut into strips about 1/4 inch wide. Dust with flour to prevent sticking and gently toss to separate the strands.
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RECOMMENDED RECIPES
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Fresh Fettuccine Pasta From Scratch
Equipment
- Mixing bowl
- Fork
- Plastic wrap
- Pasta machine or rolling pin
- Knife or pasta cutter
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 2 large eggs
- 2-3 tablespoons water,
- option to use salt and oil
Instructions
- Make the Dough:Mound the flour on a clean work surface and create a well in the center. Crack the eggs into the well, and add salt and olive oil, if using. Using a fork, gently beat the eggs, gradually incorporating the flour until a shaggy dough forms. Use your hands to bring the dough together, then knead for about 8-10 minutes until smooth and elastic. Add 2-3 tablespoons of water if the dough starts drying out.
- Rest the Dough:Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
- Roll the Dough:Divide the dough into two pieces. Keep the piece you're not working with covered. Flatten one piece into a rectangle and feed it through a pasta machine, starting with the widest setting. Gradually move to narrower settings until the dough is about 1/16 inch thick.
- Cut the Fettuccine:Lay the pasta sheet on a floured surface. Using a sharp knife or a pasta cutter, cut into strips about 1/4 inch wide. Dust with flour to prevent sticking and gently toss to separate the strands. If you're using a pasta machine, set the machine to your desired setting and feed the dough through the machine.
Video
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GET A WEEK FREE OF MEAL-PREPPING RECIPES WITH A GROCERY LIST
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