Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta Ingredients
Cooking Ingredients
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into it. Use a fork to beat the eggs gently, gradually incorporating the flour from the edges of the well until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature.
Rolling and Cutting
- 3
Roll the Dough
After the resting period, divide the dough into four pieces. Keep the pieces you are not using covered. Flatten one piece slightly and run it through a pasta machine, starting with the widest setting. Gradually adjust the machine to thinner settings until you reach the desired thickness.
- 4
Cut the Fettuccine
Once the dough is rolled out, dust it lightly with flour to prevent sticking. Use a sharp knife or a pasta cutter to cut the dough into strips about ½ inch wide to form fettuccine. Repeat with the remaining pieces of dough.
Cooking the Fettuccine
- 5
Boil the Water
In a large pot, bring 4 liters of water to a rolling boil. Add 1 tablespoon of salt to the water.
- 6
Cook the Fettuccine
Once the water is boiling, add the freshly cut fettuccine. Cook for about 3-5 minutes, or until the pasta floats to the top and is al dente. Stir occasionally to prevent sticking.
- 7
Drain and Serve
Once cooked, drain the fettuccine in a colander. Toss with your favorite sauce or olive oil, and serve immediately.