Homemade Pasta Fettuccine

Dive into the art of authentic Italian cooking with this irresistible homemade fettuccine pasta recipe. Made from just a handful of pantry staples – including all-purpose flour, eggs, and optional semolina flour for extra texture – this recipe is a delightful hands-on experience that transforms simple ingredients into silky, tender strands of pasta. The secret lies in kneading the dough until smooth and elastic, resting it to relax the gluten, and rolling it out to your perfect thickness. In just minutes of cooking time, this fresh pasta achieves a luscious, al dente bite that pairs beautifully with any sauce, from creamy Alfredo to a vibrant marinara. Whether you're a seasoned cook or a beginner, this homemade fettuccine is the ultimate way to elevate your next meal with a taste of rustic Italian tradition. Perfect for family dinners or special occasions, this recipe makes four servings of pure culinary joy!

Nutriscore Rating: 71/100

Prep Time:45 mins

Cook Time:3 mins

Total Time:48 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 cups Semolina flour (optional, for added texture)
• 3 large Eggs
• 1 tablespoon Olive oil
• 0.5 teaspoons Salt
• 1 tablespoon Water (if needed)

Directions

Step 1

On a clean countertop or in a large mixing bowl, combine the all-purpose flour, semolina flour (if using), and salt. Form a well in the center.

Step 2

Crack the eggs into the well and add the olive oil. Using a fork, gently whisk the eggs and oil together, gradually incorporating the flour from the edges of the well.

Step 3

Once the dough begins to come together, use your hands to knead it into a cohesive ball. If the dough feels too dry, add water 1 teaspoon at a time until it holds together. If it's too sticky, sprinkle in a little extra flour.

Step 4

Knead the dough vigorously for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.

Step 5

After resting, divide the dough into 4 equal pieces. Keep the pieces you’re not working with covered to prevent them from drying out.

Step 6

Flatten one piece of dough into a rectangle and feed it through a pasta roller on the widest setting. Fold the dough in thirds like a letter and pass it through the roller again. Repeat this process 3-4 times to build strength and smoothness in the dough.

Step 7

Gradually reduce the roller's thickness setting, one pass at a time, until the pasta sheet reaches your desired thickness (typically setting 5 or 6 for fettuccine). Lightly flour the sheet as needed to prevent sticking.

Step 8

Lay the pasta sheet on a floured surface and use a fettuccine cutter attachment or a sharp knife to cut the sheet into even strips about 1/4 inch wide. Toss the cut fettuccine strands lightly with flour to prevent them from clumping.

Step 9

Repeat the rolling and cutting process with the remaining pieces of dough.

Step 10

Bring a large pot of salted water to a boil. Add the fettuccine and cook for 2-3 minutes or until tender but al dente. Fresh pasta cooks much faster than dried pasta!

Step 11

Drain the pasta and serve immediately with your favorite sauce or toppings.

Nutrition Facts

Serving size	482 grams (482.0g)

Amount per serving	% Daily Value*
Calories	1432

Total Fat 31.20g	40%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 1.30g
Cholesterol 558mg	186%
Sodium 1398mg	61%
Total Carbohydrate 227.90g	83%
Dietary Fiber 8.90g	32%
Total Sugars 1.30g
Protein 51.20g	102%

Vitamin D 123IU	615%
Calcium 127mg	10%
Iron 16mg	89%
Potassium 576mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.1%

Protein: 14.7%

Carbs: 65.2%