Learn To Cook: How to Make Fresh Pasta (Homemade Fettuccine)
Learn To Cook: How to Make Fresh Pasta (Homemade Fettuccine) is a medium Italian recipe that serves 4. 200 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 38 min | Cook: PT0M | Total: 53 min
Cost: $1.35 total, $0.34 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted, for dough)
- 3 pieces Large Eggs (room temperature)
- 1 teaspoon Water (add only if dough is too dry)
- 0.5 cups All-Purpose Flour (for dusting work surface and pasta machine)
Instructions
Aerate the flour
Place 2 cups of all‑purpose flour into the food processor bowl and pulse a couple of times to aerate the flour.
Time: PT1M
Beat the eggs
In a small bowl, beat the 3 large eggs until the whites and yolks are just combined.
Time: PT1M
Combine flour and eggs
Pour the beaten eggs into the flour in the food processor, replace the lid, and process until a rough dough ball forms (about 30 seconds).
Time: PT1M
Adjust dough moisture
Check the dough texture. If it is too dry, add water a teaspoon at a time and pulse. If it is too wet and sticks to the bowl, add a tablespoon of flour and pulse again.
Time: PT2M
Knead by hand
Dump the dough onto a lightly floured work surface and knead by hand for 1–2 minutes until smooth and elastic.
Time: PT2M
Rest the dough
Cover the dough tightly with plastic wrap and let it rest at room temperature for 15 minutes to relax the gluten.
Time: PT15M
Divide the dough
After resting, cut the dough into 6 equal pieces, keep the pieces you are not working with covered.
Time: PT2M
Roll the dough thin
Flatten one piece into a disk, set the pasta machine to its widest setting (0), and run the dough through. Fold the sheet like a business letter, dust with flour if sticky, and run again. Gradually narrow the setting, passing the dough through each setting until the sheet is thin enough to see your fingers through (usually setting 7 of 9).
Time: PT10M
Prevent drying
Lay the thin sheet on a kitchen towel, then cover with a lightly damp cloth to keep it from drying out.
Time: PT1M
Cut fettuccine strands
Attach the fettuccine cutter to the pasta machine and feed the sheet through to produce 3/8‑inch wide strands.
Time: PT2M
Collect the pasta
Transfer the fresh fettuccine strands onto another kitchen towel and keep covered with a damp cloth or plastic wrap.
Time: PT1M
Use or store
Cook the fettuccine immediately in salted boiling water, or lay the strands on a baking sheet, dust with flour, and cover for later use or freezing.
Time: PT0M
Nutrition Facts
- Calories
- 200
- Protein
- 7 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Eggs, Wheat (gluten)
Ingredient Substitutions
- Instead of All-Purpose Flour: Tipo 00 flour, Bread flour (use less)
- Instead of Large Eggs: Egg substitute (1 tbsp flaxseed + 3 tbsp water per egg)
Equipment Needed
- Food Processor
- Mixing Bowl
- Small Bowl
- Pasta Machine (hand‑crank)
- Bench Scraper
- Kitchen Towel
- Plastic Wrap
- Measuring Cups
Critical Steps — Do Not Skip
- Processing dough in the food processor until a rough ball forms
- Resting the dough for 15 minutes to relax gluten
- Rolling the dough through the pasta machine to the correct thinness
- Cutting the sheets into fettuccine strands
Chef Tips from the Video
- Use room‑temperature eggs; they incorporate more easily with the flour.
- If you don’t have a pasta machine, a rolling pin and a sharp knife can produce thin sheets, though it requires more effort.
- For a richer flavor, replace 1 tablespoon of flour with 1 tablespoon of semolina.
Troubleshooting
Dough is too dry and crumbly.
Add water a teaspoon at a time in the food processor until the dough comes together.
Dough is too sticky and sticks to the bowl or machine.
Add a tablespoon of flour at a time, processing briefly after each addition.
Pasta sheets tear when rolling.
Make sure the dough has rested the full 15 minutes and keep the sheets lightly floured.
Fettuccine strands clump together after cutting.
Toss the strands gently with a little flour and spread them in a single layer on a towel.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freeze on a tray, then transfer to a freezer bag; keep for up to 2 months.
Room temperature: Not recommended; pasta will dry out quickly.
Make-Ahead Tips
- Dry the fresh fettuccine on a baking sheet for 24–48 hours and store in an airtight container.
- Freeze the strands on a tray, then transfer to a freezer bag for up to 2 months.
Frequently Asked Questions
What is the cultural significance and history of fresh fettuccine in Italian cuisine?
Fettuccine originates from the Lazio region of Italy, especially Rome, where it was traditionally served with hearty ragùs and butter‑sage sauces. The wide, flat ribbons were designed to hold richer sauces, making them a staple of comfort food in Italian households.
What are the traditional regional variations of fettuccine in Italian cooking?
In Rome, fettuccine is often paired with ragù alla bolognese or butter and sage. In the north, you’ll find fettuccine alfredo, a cream‑based sauce that became popular in the United States. Some regions add egg‑yolk‑rich dough for a silkier texture.
How is fresh fettuccine traditionally served in Italy?
Fresh fettuccine is typically tossed immediately after boiling with a simple sauce—classic choices are butter and sage, a light tomato sauce, or a meat ragù. It is served as a primo (first course) and often accompanied by a glass of dry white wine.
What occasions or celebrations is fresh fettuccine traditionally associated with in Italian culture?
Fresh pasta, including fettuccine, is often prepared for family gatherings, Sunday lunches, and festive holidays such as Christmas and Easter, where making pasta by hand is a communal activity.
What authentic ingredients are essential for traditional fresh fettuccine versus acceptable substitutes?
Authentic fettuccine uses Tipo 00 flour and fresh eggs. In America’s Test Kitchen’s recipe, all‑purpose flour works well, while bread flour makes the dough too tough. Substitutes like semolina can add texture, but the egg‑to‑flour ratio should stay the same.
What other Italian dishes pair well with fresh fettuccine?
Fresh fettuccine pairs nicely with classic Italian dishes such as chicken piccata, shrimp scampi, mushroom ragù, or a simple lemon‑olive‑oil dressing. It also works well alongside a fresh green salad and crusty bread.
What are the most common mistakes to avoid when making fresh fettuccine at home?
Common pitfalls include over‑kneading the dough, skipping the 15‑minute rest, using too much flour which makes the pasta dense, and letting the sheets dry out before cutting. Follow the rest time and keep the dough covered to avoid these issues.
Why does this America’s Test Kitchen recipe use a food processor instead of hand‑mixing the dough?
The food processor creates a consistent, evenly hydrated dough in seconds, reducing the hand‑kneading time to just a minute or two. This method also minimizes over‑working the gluten, resulting in a tender pasta.
Can I make fresh fettuccine ahead of time and how should I store it?
Yes. After cutting, lay the strands on a baking sheet, dust with flour, and cover with a damp towel. Refrigerate for up to 2 days, or freeze on a tray and transfer to a freezer bag for up to 2 months.
What does the YouTube channel America’s Test Kitchen specialize in?
America’s Test Kitchen focuses on rigorously tested, science‑based cooking techniques and reliable recipes that work in home kitchens. Their videos emphasize precise measurements, equipment reviews, and troubleshooting tips.
How does the YouTube channel America’s Test Kitchen’s approach to Italian cooking differ from other cooking channels?
America’s Test Kitchen applies systematic testing to Italian recipes, often simplifying traditional methods (like using all‑purpose flour) while still delivering authentic flavor. Their emphasis on equipment choice, such as the pasta machine, sets them apart from channels that rely solely on hand‑rolling.
Last updated: September 2, 2026
