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Lunch/Dinners

Fettuccine (Fresh Egg Pasta)

TIME

1 hr 15 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

436 kcal

CARBS

76.7 g

PROTEIN

16.6 g

FAT

5.7 g

Z Fresh Egg Pasta (Fettuccine)

About this recipe

Fettuccine are long, flat pasta ribbons, typically about ¼ inch (6 mm) wide; the name means “little ribbons” in Italian. This recipe shows how to make the fresh egg noodles by hand and cut them with a knife. It makes the pasta itself, ready to serve with a sauce of your choice—not a finished dish such as Fettuccine Alfredo.

WHY YOU’LL LOVE IT

Fresh egg pasta cooks quickly and has a tender, springy texture. This simple dough needs only flour, eggs, and salt. Roll it by hand or use a pasta machine to make fettuccine.

Ingredients

  • 3⅓ cups (400 g) all-purpose flour, plus a little extra for dusting
  • 4 large eggs (about 7 oz / 200 g without shells)
  • ½ tsp fine salt (about 3 g)

Preparation

  1. Mound the flour on a clean work surface and make a wide well in the center. Crack the eggs into the well and add the salt.
  2. Beat the eggs with a fork, gradually drawing flour in from the inside edge until a shaggy dough forms.
  3. Use your hands to bring the dough together. Knead for 8–10 minutes, until smooth and elastic. If it feels crumbly, knead a little longer before adding any water.
  4. Cover the dough tightly and let it rest at room temperature for 30 minutes.
  5. Divide the dough into four pieces and keep the unused pieces covered. Roll one piece at a time on a lightly floured surface, or pass it through a pasta machine, making the sheet progressively thinner.
  6. Lightly flour the sheet, fold it loosely, and cut into fettuccine about ¼ in (6 mm) wide. Unfold the strands and dust lightly so they do not stick.
  7. Cook in a large pot of boiling salted water for 2–4 minutes, until tender but still firm. Drain and serve with your chosen sauce.

Tips
If the dough sticks, dust the work surface lightly; too much flour can make it dry.
If the sheet springs back while rolling, cover it and let it rest for 5 minutes.
Fresh pasta cooks fast, so check it after 2 minutes.

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