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Homemade Fettuccine Pasta

Two ingredients! Can’t be simpler or more delicious.

  • Author: Alexa
  • Prep Time: 20 minutes
  • Cook Time: 2 minutes
  • Total Time: 22 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Boil
  • Cuisine: Italian

Ingredients

Scale
  • 200 grams 00 flour
  • 2 large room temperature eggs, beaten

Instructions

  1. Add your flour to a large workspace in a mound and create a well in the center.
  2. Pour your beaten egg into the well, and grab a fork. Slowly start pulling the flour from the edges of the well into the egg. The mixture will start to get thick, just continue incorporating the flour slowly.
  3. Once the mixture starts to stick to your fork in a big glob, you can grab a bench scraper and start incorporating more flour with your hands. Not all of the flour will be incorporated, and that’s okay. Take away the unused flour and reserve on a clean part of the board. The humidity/temperature in your house will determine how much flour the egg will take.
  4. Fold the ball in half and gently press to flatten the ball into a thick fold. Rotate 90 degrees and repeat. Keep rotating (in the same direction) and pressing/folding until the dough is smooth and pliable like fresh play-doh.
  5. Press and knead the dough until a smooth, stiff brick of dough forms. Again, it’s okay if you don’t incorporate all of the flour – you only should use as much as your egg will accept. Pull the top surface with both hands to form a smooth ball and fold the edges into the underside of the ball. Wrap in plastic and allow to rest in a warm place for 30 minutes.
  6. Lightly flour a large surface, place your unwrapped dough ball on top, and sprinkle with more flour. Start rolling your dough from top to bottom, but don’t roll all the way to the top and bottom edges as this will dry them out and cause cracking. It’s ok if they are a little thicker than the rest.
  7. Turn the dough 90 degrees, and again roll from top to bottom. Continue turning (always in the same direction) and rolling from top to bottom until you have a flat, thin sheet of pasta dough – it’ll be about as thick as parchment paper!
  8. Roll the long ends towards one another, meeting in the middle. It’ll look like a scroll! Slice into 1/4-inch slices, then separate into noodles, dusting with flour if needed to prevent sticking.
  9. Place the pasta in small nests on a parchment-lined baking sheet and freeze until ready to use. Once frozen, you can transfer them into a freezer bag or cook them.
  10. To cook: Boil your frozen pasta in salted water until the pasta rises to the top of the boiling water, or until your desired consistency. Toss with your favorite sauce and enjoy!