Mangia! Homemade fettuccine for Sunday's Italian Dinner
Last night, I finally took the plunge and tried my hand at homemade fettuccine. I am half Italian, so it was time. My Italian grandmother taught me how to make fresh crespelle (crepe) manicotti, but I had never attempted homemade pasta since the process intimidated me.
Fortunately, it was much easier than I expected.
What You'll Need:
3 large eggs
2 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon kosher salt
pasta cutter (fettuccine)
Makes about one pound of pasta
Pour sifted flour and salt into a large bowl. Create a well, then add the eggs and olive oil. Break the eggs with your fingers and slowly mix it all together to develop gluten. Work the dough until it is smooth and elastic; this will take about 10 minutes. [I did this by hand, next time, I will definitely use my mixer.] Form into a ball, then wrap in saran wrap. Refrigerate for at least 30 minutes.
Cut dough in half, then divide each half into 3 pieces. You will have 6 pieces total. Form each piece into a disc-like shape.
TIP: Keep dough covered in saran wrap until ready to roll out, so that it doesn't dry out.
Run the disc of dough through the "knead" setting (#2 on my SMEG roller) of your pasta roller. Fold into thirds, and press together so that it's flattened. Run it through this setting again. Repeat one more time. Total of 3 times.
Move to the #3 setting and run the sheet of pasta through 2-3 more times. Then move to #5 setting and repeat 2-3 times.
Place the pasta sheet beneath a damp paper towel to keep it moist while you repeat the rolling out process with the other pieces of dough. I stacked my sheets one on top of the other; lightly flour between each sheet.
Once all of your dough is rolled out. Run each sheet of pasta through the fettuccine cutter. Catch the cut pasta with your hand as it comes out of the cutter so it doesn't break off. Set aside in a small nest.