Fresh Fettuccine - 12oz. Recipe
Make Fresh Fettuccine - 12oz. Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into the well.
- 2
- 3
Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 4
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out using a pasta machine or a rolling pin to your desired thickness.
- 5
Cut into Fettuccine
Once rolled out, fold the sheet of dough lightly and cut it into strips approximately 1/4 inch wide to form fettuccine noodles.
- 6
Dry the Pasta
Spread the cut fettuccine on a floured surface or hang over a pasta drying rack for about 20 minutes before cooking.
