Fresh Fettuccine Recipe
Make fresh fettuccine from eggs and flour. Learn how to mix, rest, roll, cut and cook homemade pasta with clear dough and texture tips.
Servings 4 people
Calories 272kcal
Equipment
- Large mixing bowl
- Pasta machine
- Sharp Knife
- Large pot
Ingredients
Flour
- 2 cups all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt.
- Make a well in the center of the flour mixture and add 2 large eggs.
- Using a fork, gradually incorporate the flour into the eggs, starting from the inner rim of the well.
- As the dough starts to form, switch to using your hands to knead the mixture for about 10 minutes until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes to allow the gluten to relax.
- Divide the dough into 4 equal pieces and work with one piece at a time.
- Use a pasta machine or roll out the dough by hand to achieve the desired thinness.
- Cut the rolled-out dough into fettuccine strips using a pasta cutter or a sharp knife.
- Bring a large pot of salted water to a boil and cook the fettuccine for 2-4 minutes until al dente.
- Drain the fettuccine and serve with your favorite sauce.
Notes
Nutritional information:
- Calories: 272
- Protein: 10g
- Carbohydrates: 45g
- Fat: 10g
- Saturated fat: 2g
- Cholesterol: 10mg
- Sodium: 200mg
- Potassium: 100mg
- Fiber: 2g
- Sugar: 2g