Classic Homemade Fettuccini Pasta Dough
Discover the art of making your own fresh fettuccini pasta at home with this delightful recipe. This classic Italian pasta dough incorporates eggs for richness, semolina for texture, and a hint of black pepper for flavor, making it perfect for pairing with your favorite sauces. Once you master this dough, you'll enjoy the satisfaction of creating authentic pasta dishes that taste far superior to store-bought options. Ideal for family dinners or special occasions, this homemade fettuccini is a true culinary treat. Share the joy of cooking with loved ones as you create and enjoy fresh pasta together.
6
Servings
N/A
Calories
8
Ingredients
Ingredients
Eggs
2 (large, beaten)
Egg yolk
1 (large)
Water
1/4 cup (room temperature)
Olive oil
1 tablespoon (extra virgin recommended)
Fresh coarse ground black pepper
1/2 teaspoon (to taste)
Salt
1/4 teaspoon (fine sea salt)
All-purpose flour
1 1/2 cups (plus extra for dusting)
Semolina flour
1/2 cup (for added texture)
Instructions
1
In a small bowl, whisk together the eggs, egg yolk, water, olive oil, black pepper, and salt until well combined.
2
On a clean, lightly floured work surface, combine the all-purpose flour and semolina flour, forming a mound. Create a large well in the center of the mound.
3
Pour the egg mixture into the well. With a fork or using your fingers, gradually incorporate the flour into the egg mixture, working from the inner rim of the well, until the mixture forms a soft and slightly sticky dough.
4
Dust the work surface lightly with flour and knead the dough gently for about 1 minute, just until smooth. Shape the dough into a round disc.
5
Divide the disc into six equal wedges, shaping each wedge into a ball. Cover the balls with plastic wrap or a damp cloth and let them rest for 30 minutes.
6
After resting, take one dough ball and roll it out on a floured surface into a rectangle approximately 10x8 inches, dusting with additional flour as needed to prevent sticking.
7
Roll the rectangle up from the shorter end (like a jelly roll), ensuring it is tight without squishing the dough.
8
Using a sharp knife, cut the rolled dough into strips approximately 1/4 inch wide to create fettuccini. Unravel the strips and lay them flat.
9
To cook the pasta, bring a large pot of salted water to a boil. Add the fettuccini and cook for 1 to 3 minutes, or until al dente. Drain and serve with your favorite sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Homemade Fettuccini Pasta Dough?
It is a traditional Italian pasta dough made from scratch using eggs, all-purpose flour, and semolina flour for a rich flavor and superior texture.
How many eggs are required for this recipe?
The recipe requires 2 large beaten eggs and 1 additional large egg yolk.
What type of flour is used for the fettuccini?
This recipe uses a blend of 1 1/2 cups of all-purpose flour and 1/2 cup of semolina flour.
Why is semolina flour included in the dough?
Semolina flour is added to the dough to provide an authentic texture and bite to the fresh pasta.
How much water should I add to the pasta dough?
You should add 1/4 cup of room temperature water to the egg mixture.
What kind of olive oil is recommended?
Extra virgin olive oil is recommended for the best flavor, using 1 tablespoon in the dough.
Is there any seasoning in the pasta dough itself?
Yes, the dough includes 1/2 teaspoon of fresh coarse ground black pepper and 1/4 teaspoon of fine sea salt.
How do I begin mixing the ingredients?
Start by whisking the eggs, egg yolk, water, olive oil, pepper, and salt in a small bowl until well combined.
How do I prepare the flour on the work surface?
Combine the all-purpose and semolina flours into a mound on a clean surface and create a large well in the center.
How should I incorporate the flour into the liquid?
Pour the egg mixture into the well and gradually work the flour from the inner rim into the center using a fork or your fingers.
What should the dough consistency be after mixing?
The mixture should form a soft and slightly sticky dough before you begin the kneading process.
How long do I need to knead the fettuccini dough?
Knead the dough gently on a lightly floured surface for about 1 minute until it becomes smooth.
Into how many pieces should the dough be divided?
The dough should be shaped into a round disc and then divided into six equal wedges or balls.
How long should the pasta dough rest?
The dough balls should rest for 30 minutes while covered with plastic wrap or a damp cloth.
What are the dimensions for rolling out the dough?
Each dough ball should be rolled out into a rectangle approximately 10x8 inches.
How do I prevent the dough from sticking while rolling?
Dust the work surface and the dough with additional all-purpose flour as needed while rolling.
How do I shape the dough for cutting?
Roll the dough rectangle up from the shorter end like a jelly roll, ensuring it is tight but not squished.
How wide should I cut the fettuccini strips?
Use a sharp knife to cut the rolled dough into strips approximately 1/4 inch wide.
How do I cook the fresh fettuccini?
Bring a large pot of salted water to a boil, add the pasta, and cook for 1 to 3 minutes.
What is the target texture for cooked pasta?
The pasta should be cooked until it is 'al dente', which means it is firm to the bite.
How many servings does this recipe yield?
This recipe is designed to produce 6 servings.
Is this recipe suitable for beginners?
Yes, it is described as a simple recipe for mastering the art of making fresh pasta at home.
Can I use this dough for other pasta shapes?
While designed for fettuccini, this classic egg and semolina dough is versatile for many hand-cut Italian pasta styles.
What should I serve with this fettuccini?
It is perfect for pairing with your favorite sauces, such as Alfredo, marinara, or a simple garlic and oil toss.
What is the 'well' method in pasta making?
It involves creating a hole in the center of a flour mound to hold liquid ingredients while gradually mixing them together.
Why must the dough rest?
Resting allows the gluten to relax, making the dough easier to roll out without it springing back.
What equipment do I need to cut the pasta?
This recipe only requires a sharp knife to cut the rolled dough into strips manually.
Is this recipe considered healthy?
Yes, it uses fresh ingredients and can be part of a healthy diet when paired with nutritious sauces.
Can I prepare the dough in advance?
Yes, the dough rests for 30 minutes, but it can be prepared shortly before you intend to roll and cook it.
How does the taste compare to store-bought pasta?
Homemade fettuccini has a fresh, rich flavor and superior texture that is far better than dried store-bought options.