Anna DeCesare
I used to think that making pasta from scratch had to be a full day activity, but with just eggs, flour, and about an hour or two, you can make a full pasta dinner. With this simple recipe, you can create a variety of pasta types that are so much better than the box.
Homemade Fettuccine
Ingredients
- 1 cup All purpose flour
- 1 cup Semolina flour
- 2 Eggs
- 1 tbsp Salt for pasta water
Instructions
- Begin by cleaning the surface that you will be working on with a damp paper towel
- Pour both types of flour onto the surface and create a well in the middle
- Crack eggs into the well and begin to mix together being sure not to break the walls of the well until the dough begins to hold together
- If the dough is too dry, add small amounts of water accordingly until the dough is wet enough to hold together but not too wet to where it is sticky
- Knead dough until it is smooth – should only take about 5 minutes
- Wrap dough in cellophane and place in the fridge to rest for 30-60 minutes
- Once the dough has rested, sprinkle your surface with flour and unwrap the dough
- Cut dough into smaller, more manageable pieces and begin to flatten them into sheets using a pasta maker or a rolling pin
- Use the pasta maker to cut the sheets into fettuccine – if you do not have a pasta maker, loosely roll the sheet of pasta and make cuts about a ΒΌ inch apart from each other
- Boil water with salt and cook for about 2-3 minutes for al dente pasta
