Fresh Fettuccine Recipe

Make the dough

On a clean work surface or in a large mixing bowl, pile the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner wall of the well until a shaggy dough forms. If the dough is too dry, add up to 2 tablespoons water, 1 tablespoon at a time.

Knead

Knead the dough vigorously by hand for 8–10 minutes until smooth, elastic and slightly tacky. If using a stand mixer with a dough hook, knead 5–6 minutes. Form into a ball, wrap tightly in plastic wrap or place in an airtight container, and let rest at room temperature for 30 minutes to relax the gluten.

Roll and cut

Divide the rested dough into 4 equal pieces. Keep unused pieces covered. On a lightly floured surface, flatten one piece and pass through a pasta machine starting at the widest setting, fold once and repeat 2–3 times to develop structure. Gradually reduce settings to roll sheets about 1.5–2 mm thick. Dust sheets with flour, fold lightly, and cut into 3/8-1/2 inch wide fettuccine with a knife or pasta machine cutter. Unfold and hang or spread on a floured tray to dry briefly (10–15 minutes). Repeat with remaining dough.

Prep mushrooms and aromatics

Clean mushrooms with a damp towel and slice to roughly even thickness. Mince the shallot and garlic. Measure out thyme and grate the Parmesan.

Sauté mushrooms

In a large skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. When hot, add the mushrooms in a single layer (do in batches if necessary) and let them brown without moving for 2–3 minutes. Stir and continue cooking until golden and any released liquid has mostly evaporated, about 4–6 more minutes. Transfer mushrooms to a bowl and set aside.

Build the sauce

Reduce heat to medium and add the remaining 1 tablespoon butter to the same skillet. Add the minced shallot and cook until softened, about 2 minutes. Add the garlic and thyme and cook 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up browned bits, and simmer until reduced by half, about 2–3 minutes.

Add liquids and cheese

Add the stock and simmer 1–2 minutes. Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly and coats the back of a spoon, about 4–6 minutes. Reduce heat to low and stir in 3/4 cup grated Parmesan until melted and smooth. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon lemon juice. Return the sautéed mushrooms to the skillet and warm through for 1 minute. Taste and adjust seasoning as needed.

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add the fresh fettuccine and cook until al dente, about 2–3 minutes depending on thickness (fresh pasta cooks quickly). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add the drained pasta to the skillet with the mushroom cream sauce over low heat. Add up to 1/2 cup reserved pasta water a little at a time and 1 teaspoon olive oil, tossing gently to help the sauce cling to the pasta and to achieve desired consistency. Cook together 1–2 minutes so flavors marry. If the sauce is too thin, simmer briefly to reduce; if too thick, add a splash more pasta water.

Finish and serve

Turn off the heat and stir in an additional tablespoon of grated Parmesan if desired. Plate the fettuccine, spooning mushrooms and sauce evenly. Top with extra grated Parmesan and garnish with chopped parsley. Serve immediately.