Fresh Fettuccine Pasta From Scratch
Whether using a machine or rolling pin by hand, making fresh fettuccine pasta is an opportunity to connect with the timeless art of pasta making, bringing an authentic and personal touch to your meals.
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.