Homemade Fettuccini Pasta

Homemade pasta was something I never had growing up or even in my early adult years, but now that I know it’s possible to make pasta at home, why not enjoy the freshest option.  Before embarking on this pasta journey I researched the electric or hand crank pasta roller/cutter and decided on the traditional hand crank, which is the perfect way to involve my child into the process.

Pasta _nbphotog

Pasta Details

Pasta_nbphotog

Homemade Fettuccini Pasta

Prep Time: 1 hour
Cook Time: 4 mins
Yields: 6 servings

Ingredients

  • 2 Cups - Double Zero Flour
  • 2 - Whole Eggs
  • 4 - Eggs Yolks
  • 1 Teaspoon - Kosher Salt

Method

  1. Dough: Pour flour onto a clean surface. Make a well in the center of the flour, leaving tall enough sides to hold all the eggs
  2. Dough: Pour the whole eggs, egg yokes and salt into the well. With a fork gradually add and mix in the flour around well until all the egg and flour is mixed together to form a sticky dough ball
  3. Dough: Continue to fold the remaining surface flour into the dough, while rotating the ball dough 45 degrees each time. The dough will become dry and cracked. (about 3 minutes)
  4. Dough: You now want to work the gluten by continuously kneading the dough, rotating 45 degrees and pressing down with the heel of your hand. After about 5-8 minutes the dough will begin to look smooth. Once you have reached this stage the dough can be either too wet or dry. Add a small about of flour, if too wet or add a small about of water (by getting one hand wet), if too dry. Knead a few more times
  5. Dough: Wrap the ball of dough tightly with plastic wrap and let it sit on the countertop for 30 minutes
  6. Cut the Pasta: Before working with the pasta dough, prepare a sheet pan with a dusting of flour. Once you cut the pasta you will be laying the dough on the sheet pan
  7. Cut the Pasta: Cut the pasta dough into four equal segments and while working one, have the other wrapped in plastic. With the heel of your hand press the quarter of dough flat into a free formed square
  8. Cut the Pasta: Set the pasta maker to the number Zero setting (the widest setting) and pass the dough through at least 3 times. After each time, fold the dough in half on a floured surface
  9. Cut the Pasta: Now set the pasta maker to setting 1 and pass through twice. Do not fold in half. Repeat this process until setting 5. Setting 5 is the best thickness for fettuccini
  10. Cut the Pasta: Once step 4 is complete, square off the sheet of pasta and feed the dough through the fettuccini cutter on the back of the machine. Place cut pasta on your prepared sheet pan
  11. Cooking the Fresh Pasta: Once salted water is at a rapid boil, drop pasta (the 1 quarter of dough amount) for 4 minutes
  12. Cooking the Fresh Pasta: Strain pasta, do not rinse the pasta with water, add the pasta back to the pot and add desired amount of sauce

Additional Info

Sauce Two options: 1: Use your favorite jarred sauce 2: Make a basic red sauce 1- 28oz can of San Marzano whole tomatoes (break up the tomatoes by hand) 1 tsp kosher salt 2 cloves of fresh garlic 6 basil leaves (fresh) minced Cooking the Sauce For a basic cooked red sauce, combine all the ingredients into a saucepan. On low heat have the sauce simmer for at least 45 minutes so all the ingredients combine nicely

You May Also Like

No Comments