In Italian, fettuccine means “little ribbons,” and the pasta does resemble a lovely pile of ribbons when you see it on the plate. The pasta has to be thin like this. If you hold it up, it’s sort of transparent and that is just perfection for achieving the most delicate pasta. I recently shared my pappardelle, a little bit of a wider pasta shape.
Say you don’t have a pasta machine and you want to make the pasta by hand? No problema! Here is how you do it:
Some notes on this recipe:
There are certain variables that can affect your homemade pasta dough such as temperature, humidity and the variations in flour, eggs and other ingredients. You may need to make slight adjustments to your ingredients every time you make pasta. And pasta dough is not like pastry dough, so this is ok. The first time you make the pasta, you may need more flour as you knead. It could be that the next time you make it the dough is too dry and you need to add a little more water. The end result should be a dough that is supple and smooth. The dough should feel silky to the touch and not sticky or wet.
Freezing the Pasta: You can freeze the noodles in an airtight container and be sure to use them in the next 3 months. Frozen noodles may take an extra couple of minutes to cook.
Need a great ragu’ (Bolognese sauce …AKA, meat sauce) to with it? Here is one to try, and you can also see my butternut squash gnocchi….so good!!
Are you craving pasta and are crunched for time? Here is an easy skillet lasagna recipe you will love!
- 2 Cups All-Purpose Flour
- 2 Cups 00 Flour (or just use 4 cups All-Purpose Flour)
- 3/4 teaspoon kosher salt
- 4 large Eggs
- 1 tablespoon extra-virgin olive oil, more as needed