Easy Home made pasta recipe (Without a machine)
Easy Home made pasta recipe (Without a machine) is a medium Italian recipe that serves 4. 350 calories per serving. Recipe by Kitchen_Uproar on YouTube.
Prep: 36 min | Cook: 3 min | Total: 49 min
Cost: $1.37 total, $0.34 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted, about 250 g)
- 3 Large Eggs (room temperature)
- 1 tablespoon Olive Oil (extra‑virgin, optional for richer dough)
- ½ teaspoon Salt (fine sea salt)
Instructions
Create Flour Well
Place the flour on the cutting board and form a well in the center, about the size of a small bowl.
Time: PT1M
Add Eggs and Oil
Crack the three eggs into the flour well, add the tablespoon of olive oil and the pinch of salt.
Time: PT1M
Mix Initial Dough
Using a fork (or chopsticks), gently beat the eggs, gradually incorporating flour from the edges until a shaggy dough forms.
Time: PT2M
Knead the Dough
Transfer the dough onto the board and knead with the heel of your hand for 5‑6 minutes until it becomes smooth, elastic, and no longer sticky.
Time: PT6M
Rest the Dough
Shape the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 15 minutes.
Time: PT15M
Divide the Dough
Unwrap the rested dough, cut it into four equal pieces with a sharp knife.
Time: PT2M
Roll Out the Dough
On a lightly floured board, roll each piece with a rolling pin until the sheet is so thin you can see your hand through it (about 1 mm). This usually takes about 10 minutes total.
Time: PT10M
Fold and Trim
Fold the thin sheet into thirds (like a letter) and trim the edges to create a neat rectangle.
Time: PT5M
Cut Fettuccine Strips
Using a sharp knife, slice the folded dough into ¼‑inch wide strips to form fettuccine. Unfold the strips and dust them lightly with flour.
Time: PT5M
Cook Fresh Fettuccine
Bring a large pot of salted water to a rolling boil (100°C). Add the fresh fettuccine and cook for 2‑3 minutes, or until al dente.
Time: PT3M
Temperature: 100°C
Drain and Serve
Drain the pasta in a colander, reserving a cup of cooking water. Toss with your favorite sauce, adding a splash of pasta water if needed.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 70 g
- Fat
- 2 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains Gluten
Allergens: Wheat, Eggs
Ingredient Substitutions
- Instead of All-Purpose Flour: 00 Italian Flour, Semolina Flour
- Instead of Large Eggs: Egg replacer (1 egg = ¼ cup liquid egg substitute)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Salt: Kosher salt (adjust amount)
Equipment Needed
- Cutting Board
- Rolling Pin
- Fork
- Chopsticks (optional)
- Plastic Wrap
- Sharp Knife
- Large Pot
- Colander
Critical Steps — Do Not Skip
- Knead dough until smooth and elastic (Step 4).
- Rest dough for 15 minutes to relax gluten (Step 5).
- Roll dough thin enough to see your hand through (Step 7).
- Cut uniform fettuccine strips and dust with flour (Step 9).
Chef Tips from the Video
- Use 00 Italian flour for a silkier texture.
- Let the rested dough rest an extra 5‑10 minutes if the ambient temperature is cool.
- If you have a pasta machine, roll the dough through the widest setting twice before gradually thinning to the final setting.
Troubleshooting
Dough is too dry and cracks while kneading.
Add a few drops of water (1‑2 ml at a time) and continue kneading until smooth.
Dough is sticky and sticks to the board.
Dust the work surface and the dough lightly with flour; avoid adding too much flour which can make the pasta tough.
Storage
Refrigerator: Store uncooked fresh fettuccine in an airtight container for up to 2 days.
Freezer: Lay noodles on a parchment sheet, freeze solid, then transfer to a zip‑top bag; keep for up to 1 month.
Room temperature: Do not store at room temperature for longer than 2 hours; fresh pasta can spoil.
Make-Ahead Tips
- Dry the cut noodles on a rack for 30‑45 minutes before refrigerating or freezing.
- Portion and freeze in zip‑top bags; add directly to boiling water when ready to cook.
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 has been made by hand for centuries. The wide, flat ribbons are traditionally paired with rich sauces like ragù or carbonara, showcasing the Italian emphasis on simple, high‑quality ingredients.
What are the traditional regional variations of fettuccine in Italy?
In Rome, fettuccine is often served with a classic ragù alla bolognese or a simple butter‑and‑sage sauce. In the coastal regions, it may be tossed with seafood and a light tomato broth, while in the north, it can appear in creamy mushroom or truffle sauces.
How is fresh fettuccine traditionally served in Italy?
Fresh fettuccine is typically boiled briefly until al dente, then tossed with a sauce that clings to the ribbons—commonly carbonara, ragù, or a simple aglio‑olio. It is served hot, often finished with grated Pecorino Romano or Parmigiano‑Reggiano.
On what occasions is fresh fettuccine traditionally prepared in Italian households?
Homemade pasta like fettuccine is often made for family gatherings, Sunday lunches, and festive celebrations such as Christmas or Easter, where the act of making pasta together becomes a communal ritual.
What authentic ingredients are essential for traditional Italian fettuccine?
Traditional fettuccine uses 00 or fine all‑purpose flour, fresh large eggs, a pinch of fine sea salt, and sometimes a drizzle of extra‑virgin olive oil. These ingredients create a tender yet sturdy noodle that holds sauce well.
What other Italian dishes pair well with fresh fettuccine?
Fresh fettuccine pairs beautifully with classic Italian sauces such as carbonara, alfredo, ragù, pesto, or a simple lemon‑butter sauce. It also works well alongside antipasto platters and a crisp green salad.
What are the most common mistakes to avoid when making fresh fettuccine at home?
Common errors include over‑kneading, which can make the dough tough; under‑resting, which leads to tearing while rolling; and rolling the dough too thick, resulting in chewy noodles. Follow the rest time and aim for a sheet thin enough to see your hand through.
Why does this Kitchen_Uproar recipe use a fork and chopsticks for mixing instead of a stand mixer?
The video demonstrates a hands‑on, low‑tech approach that many home cooks can replicate without special equipment. Using a fork or chopsticks gives you tactile feedback, ensuring the dough reaches the right consistency before kneading.
Can I make fresh fettuccine ahead of time and how should I store it?
Yes. After cutting, dust the noodles with flour, lay them on a tray, and let them dry for 30‑45 minutes. Then refrigerate in an airtight container for up to 2 days or freeze for up to a month. Cook directly from frozen, adding a minute to the boiling time.
What texture and appearance should I look for when rolling the dough thin enough for fettuccine?
The rolled sheet should be translucent enough that you can see the outline of your hand through it, and it should feel slightly tacky but not sticky. This indicates the gluten is properly developed and the dough is thin enough for delicate ribbons.
What does the YouTube channel Kitchen_Uproar specialize in?
The YouTube channel Kitchen_Uproar focuses on approachable, step‑by‑step home cooking tutorials that emphasize classic techniques, quick meals, and occasional deep‑dive projects like making pasta from scratch.
How does the YouTube channel Kitchen_Uproar's approach to Italian cooking differ from other Italian cooking channels?
Kitchen_Uproar blends casual, relatable narration with precise, timed instructions, often using everyday kitchen tools rather than professional equipment. This makes traditional Italian dishes feel accessible to beginners while still respecting authentic methods.
Last updated: August 31, 2026
