Fresh Fettuccini
Print Recipe
Servings Prep Time
15 ounces 50-60 minutes
Cook Time Passive Time
3 minutes 30+ minutes
Servings Prep Time
15 ounces 50-60 minutes
Cook Time Passive Time
3 minutes 30+ minutes
Fresh Fettuccini
Print Recipe
Servings Prep Time
15 ounces 50-60 minutes
Cook Time Passive Time
3 minutes 30+ minutes
Servings Prep Time
15 ounces 50-60 minutes
Cook Time Passive Time
3 minutes 30+ minutes
Ingredients
Servings: ounces
Instructions
  1. Measure flours onto a clean flat surface and sprinkle with salt. Using your fingers make a deep well in the centre of the flour. Crack eggs into well and add the olive oil. Using a fork, break the yolks and start moving a little of the flour into the centre to combine with the eggs and oil. Continue until the eggs are no longer sloppy and most of the flour has been stirred into the eggs. Changing to your hands start to work the dough into a ball. Once dough has come together, knead until smooth and supple, about 5 minutes. Cover dough with plastic wrap and allow to rest at room temperature for at least 30 minutes.
  2. Once the dough has rested cut into 4 equal portions. Set pasta roller to its widest setting and flatten a portion slightly with your hands. Work the portion of dough through the roller. Fold into thirds and re roll until smooth, folding after each roll. Once smooth, continue running pasta through roller without folding, increasing the setting each time until the pasta rolls smooth on number 5 or 6, depending on preference. Once all pasta has been rolled into smooth sheets, set up fettuccini cutter and use according to cutter instructions. Hang cut pasta to dry or use immediately.
  3. To cook fresh pasta, bring at least 3 litres of water to a boil, salt water using 1 1/2 tbsp of salt for every 3 litres of water. Once water is boiling add pasta and continue to boil, stirring occasionally for 3 minutes. Drain and use immediately.
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