Homemade Pasta (Fettuccine)

"For this recipe I usually need to double it for my family of six. I also use half Durham flour and half white flour instead. It seems to keep the noodles from getting mushy when cooked."
 
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photo by Susiecat too photo by Susiecat too
photo by Susiecat too
Ready In:
40mins
Ingredients:
5
Serves:
2-4
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ingredients

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directions

  • Sift the flour and salt into a large bowl; make well in center of flour; add eggs, oil and water. Work liquids into flour with fingers to make a soft dough.
  • Knead dough 10 minutes or until dough is soft and smooth. Cover with a DAMP towel and let dough rest at least 15-20 minutes.
  • Cut dough into 4 quarters; roll each quarter to a very thin rectangle. Fold each rolled out dough into quarters lengthwise.
  • Slice dough across 1/4 inch wide strips.
  • Unwind strips and allow to dry on clean dry towels for 1 hour or longer.

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Reviews

  1. I really liked the flavor and the bite of this fresh pasta. I tried to follow the instructions exactly, but found the dough to be exceedingly difficult to roll thin, even after letting sit to rest about 25 minutes. Since I couldn't roll it, I cut it into small pieces (about the size of a peanut m&m) and then pressed the pieces into orchiette shaped pasta. This worked out fine, but I'm not sure if something I did made the dough so difficult to roll or if it is something about the recipe. I'll try it again next time around and will report back. Thanks, Elcowgirl.
     
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RECIPE SUBMITTED BY

I am a multi-tasking engineer. My family consists of my DH and myself, as well as four beautiful children. We reside on a farm in southern Alberta, and also own a business in the oilfield that keeps us busy through our cold winters.
 
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