Description
Learn how to make homemade fettuccine with eggs and flour—simple fresh pasta that cooks in minutes and tastes amazing.
Ingredients
Scale
- 2 1/2 cups flour (00 flour or all-purpose)
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Step 1: Spread 2¼ cups of flour onto a clean, smooth work surface. Using the back of a rounded bowl or large spoon, press the center to form a well about 4 inches wide. Crack the eggs into the well and add the olive oil and salt.
- Step 2: With a fork, gently whisk the eggs while slowly drawing in a little flour from the inner edges of the well. Continue to mix carefully so the wall of flour doesn’t break. As more flour blends in, the mixture will thicken and start to look like a shaggy dough.
- Step 3: Use a bench scraper or your hands to fold the remaining flour into the egg mixture until a rough ball of dough forms. Knead the dough by hand for 10 to 15 minutes, working until it becomes smooth and elastic. If it feels sticky, sprinkle in 1 tablespoon of the reserved ¼ cup of flour at a time while kneading.
- Step 4: Shape the dough into a round, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes and up to 3 hours.
- Step 5: Lightly flour a flat work surface. Divide the rested dough into 2 to 4 equal portions and loosely cover the pieces you’re not rolling with plastic wrap.
- Step 6: Working with one piece at a time, roll it out into a rectangle about ¼ inch thick. Dust the sheet lightly with flour.
- Step 7: Fold the pasta sheet into loose folds 1 to 3 inches wide, then slice across the folds into â…›-inch strips. Carefully separate and unfurl the cut strands to create your fettuccine noodles.
Notes
Weigh the flour for consistent results and use room-temperature eggs for easier mixing. Let the dough rest for at least 30 minutes so the gluten relaxes. Fresh pasta can be refrigerated in a floured airtight container for 2 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: Hand-kneaded
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 369 kcal
- Sugar: 0.3 g
- Sodium: 346 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.01 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 140 mg