Learn To Cook: How to Make Fresh Pasta (Homemade Fettuccine)

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

1. 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

2. Beat the eggs

   In a small bowl, beat the 3 large eggs until the whites and yolks are just combined.

   Time: PT1M

3. 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

4. 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

5. 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

6. 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

7. Divide the dough

   After resting, cut the dough into 6 equal pieces, keep the pieces you are not working with covered.

   Time: PT2M

8. 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

9. 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

10. 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

11. Collect the pasta

    Transfer the fresh fettuccine strands onto another kitchen towel and keep covered with a damp cloth or plastic wrap.

    Time: PT1M

12. 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