Fresh Egg Fettucine

Ingredients for Fresh Egg Fettucine

• 250g unbleached plain flour

• 250g semolina (sometimes called semolina flour)

• 5 large eggs, lightly beaten

• Equipment: a pasta machine

How to make Fresh Egg Fettucine

Combine flour and semolina, then mound on a work surface (preferably wooden). Make a well in centre and add eggs and 1/2 teaspoons salt to well. (Alternatively, put ingredients in a food processor.)

Gradually stir enough flour into eggs (using a fork) to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in wall of well. Knead remaining flour into mixture with your hands to form a dough (it should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. (If using a processor, blend about 30 seconds total.)

Cover dough with an inverted bowl and let dough rest 1 hour to make rolling easier.

Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting.

Lightly dust 1 rectangle with flour and feed through rollers. (Keep remaining dough under bowl.) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking.

Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through rollers once at each setting, without folding, until you reach the second to narrowest setting. Dough will be a smooth sheet (about 36 inches long and 4 inches wide). Cut sheet in half crosswise.

Lay sheets of dough on lightly floured baking sheets to dry until leathery but still pliable, about 15 minutes. (Alternatively, lightly dust pasta sheets with flour and hang over the backs of chairs to dry.) Roll out remaining pieces of dough in same manner.

Attach fettuccine blades (to cut 1/4-inch-wide strips) to pasta machine. Feed one end of driest pasta sheet (the first one you rolled out) into cutters, holding other end straight up, then catch strips from underneath machine before sheet goes completely through rollers and gently lay across floured baking sheets. (Alternatively, lightly flour strips and hang over backs of chairs.) Repeat with remaining sheets of pasta. Let pasta dry at least 5 minutes before cooking.

Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 5.7L water) until tender, about 2 minutes (do not overcook). Drain.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.