Homemade Pasta Fettuccine Recipe

Ingredients for Homemade Pasta Fettuccine

• Flour
• 2 teaspoons salt
• 4 large eggs
• Olive Oil
• 1/2 cup (120ml) lukewarm water

How to Make Homemade Pasta Fettuccine

1. Whisk together 3 cups (375g) all-purpose flour and 3 cups (375g) durum wheat flour with 2 teaspoons of salt in a large bowl.
2. Create a well in the center of the flour mixture.
3. Crack 4 large eggs into the well. Add 2 tablespoons olive oil and 1/2 cup (120ml) lukewarm water.
4. Using a fork, gradually incorporate the wet ingredients into the dry ingredients until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until the dough becomes smooth and elastic. Add a tablespoon or two of water if the dough is too dry.
6. Form the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for at least 30 minutes (or up to 2 hours for even better flavor).
7. Divide the dough into 4 equal pieces.
8. On a lightly floured surface, roll each dough piece into a very thin rectangle using a rolling pin or pasta machine. Aim for a thickness of about 1/16 inch (1.5mm).
9. Lightly dust each rolled-out rectangle with flour. Fold each rectangle into thirds, then in half lengthwise.
10. Using a sharp knife or pasta cutter, slice the dough into 1/4-inch wide strips.
11. Unfurl the fettuccine and lay it out on lightly floured clean towels or baking sheets to dry for at least 1 hour, or until firm to the touch. Drying prevents the noodles from sticking together during cooking.
12. Cook the pasta in a large pot of boiling salted water for 2-3 minutes, or until al dente. Drain and serve immediately with your favorite sauce.