Homemade Fettuccine Noodle Recipe: We have always wanted to make our own noodles and now we can say we’ve tried it. With several steps, the process seemed a bit daunting but really it wasn’t too bad and the pasta turned out great.
The recipe that we found said to make our pot of boiling water taste like water from the sea. Watch your salt it can really take over the taste of the noodles.
Note: If you are making for dinner be sure to give yourself about 2 hours of prep time. There is a total of an hour resting time that you will need to take into consideration. Also, we made a smaller batch with 2 cups of flour and 3 eggs – we gave you the full recipe.
1 pound all-purpose flour (more as needed)
1/2 teaspoon fine sea salt, plus more for the pasta water
5 large eggs
1 tablespoon extra-virgin olive oil
Start by placing the flour on a clean counter and shape it into a mound. Sprinkle the flour with salt and make a large well in the center. Add the 5 eggs and 1 tablespoon of oil to the middle of the well and beat them together with your fingers or a fork until thoroughly combined. Slowly pulling small amounts of flour from the inside walls of the well into the egg mixture and mix until a stiff dough forms. Knead the dough, adding more flour if needed to prevent it from sticking. The dough will now need to rest for 30 minutes, cover with a damp cloth.
Once the dough has rested cut it into thirds, shape each piece into a circle, then flatten each piece with your hands. Your surface should be floured. Roll the dough until very thin, about 1 mm, flipping it over as you roll and flouring as needed.
Once your dough is thin enough fold the pasta round in half from top to bottom and then fold in half again from top to bottom. Cut the rectangle crosswise into 1/4 inch-thick slices. Unroll the pieces and toss with flour. Spread on a floured parchment sheet and let noodles dry for 30 minutes.
Bring a large pot of salted water to a boil. Once boiling add half of the pasta to the water. If you aren’t eating all of the pasta in one sitting you can refrigerate the other half to use later. Cook for about 4-6 minutes. You be the judge, take a piece out and taste.
Serve however you would like. We had a pan of olive oil, garlic, cherry tomatoes and basil ready and waiting. We put the cooked pasta right from the boiling water into our sauce and mixed thoroughly, sprinkled with Parmesan and served. Delicious! We will be making this fresh fettuccine again.
This recipe says that it will feed four. I’m not sure how much each person is eating, but with our cutting the recipe in half we could have easily fed 4 people.
We found our recipe on Tasting Table website.