Homemade Fettuccine
Fresh, tender fettuccine made from scratch with just flour and eggs. A simple, rewarding pasta that cooks in minutes and tastes far better than store-bought.
- Total time
- 45 min
- Servings
- 4
- Calories
- 280
- Protein
- 10g
Ingredients
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Open the appInstructions
Step 1
On a clean surface, make a mound with the 2 cups flour and 1/2 tsp salt. Create a well in the center.
Step 2
Crack the 3 eggs into the well and add the 1 tbsp olive oil. Beat the eggs with a fork, gradually incorporating flour from the sides.
Step 3
Once a shaggy dough forms, knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
Step 4
Divide dough into 4 pieces. Roll each piece through a pasta machine, starting at thickest setting, folding and rolling each setting until thin (about 1/16 inch).
Step 5
Run the thin sheets through the fettuccine cutter, dusting with flour to prevent sticking. Cook in boiling salted water for 2-3 minutes until al dente.
Tools you’ll need
- Pasta machine
- Rolling pin
- Fork
- Plastic wrap
- Large pot
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