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Fresh Fettuccine Pasta Recipe

If you have a pasta machine all you need is the homemade pasta dough to make different shapes and sizes of pasta. I remember helping my Nonna and mom when pasta was being made and we would hang sheets of pasta off of broom handles on the backs of chairs to dry. It was so much fun that I recall dancing around
the pasta sheets as if cheering them on to dry and be ready for me to eat. Nothing beats a plate of homemade „pastashutta”. An endearing term that my dad has always used when talking to little kids including my own children which I love!
This dough makes perfect all-purpose pasta for any occasion.

Do you need a Pasta Machine? Here’s the link to Amazon:

1 1/2 cups (375 mL) all-purpose flour (approx)
3 eggs
1-1/2 tsp (7 mL) salt
1 tsp (5 mL) extra-virgin olive oil

Mound flour on counter or in a large bowl.
Make well in centre. In a small bowl, whisk together eggs, salt and oil.
Pour into well of flour.
Begin mixing with fork, incorporating small amounts of flour at a time until soft dough forms.
Turn out onto floured surface.

Knead dough for about 5 minutes adding more flour if necessary until firm, smooth dough forms.
Cover with tea towel and let rest for about 15 minutes.

Cut dough into 4 equal pieces.
Using pasta machine, roll one piece at a time through first setting twice.
Continue through settings until smooth, thin pasta piece is formed.
Lay flat on floured surface; let dry for about 15 to 30 minutes.
Continue with remaining dough

For long pasta: Place dough at top of pasta cutter and roll through.
Wrap into little nests and let dry completely for long storage or cook

Makes enough pasta for 4 to 6 servings.

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(1340) How to Make Fresh Fettuccine Pasta || Le Gourmet TV Recipes

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