Fettuccini
Servings:
6
Ready In:
1hr 30min
Good For:
Lunch, dinner
Ingredients
- All-purpose flour: 600 grams (1.3 lb), and extra for kneading.
- Eggs: 6
- Salt: 1/4 tsp
Preparation
Preparing pasta from scratch is very simple rewarding! There are many occasions during the year in which we gather and make pasta together, including family and friends.
In this recipe I use 600 grams of flour and 6 eggs. The ratio to make homemade pasta is 100 grams of flour for each egg.
You can use the stand mixer with hook attachment or the old fashion way: your hands.
Make a dough mixing all the ingredients. The dough is going to be pretty hard. You have to let it rest in the fridge (covered with plastic wrap) for at least 30 minutes.
Divide the dough in 3 or 4 parts, and give them a rectangle shape. I use my Italian Marcato Atlas pasta machine to roll and cut the spaghetti or fettuccine.
Roll out each part of the dough until you get a long rectangle, and it is 1-2 millimeter of thick). If using the pasta machine, set up the rolling on 1.
Cut the pasta sheets using the cutting attachment or a sharp cooking knife.
Boil the pasta in enough water with salt and splash of olive oil.
Enjoy with your favorite sauce!
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Simply, I love cooking! I cook since I was a child, by helping my mom or my grandma to prepare traditional dishes. My recipes are a fusion of latin American, Italian, and Argentinean food. All the recipes are part of my family’s meals, and friends gatherings.