Fresh Fettuccine Recipe
Fettuccine with basil pesto, topped with pecorino romano.
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Ingredients
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Fettuccine
Basil Pesto
Topping
Method
Fettuccine Preparation
- 1
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or rolling pin, dusting with flour as necessary to prevent sticking.
- 4
Cut Fettuccine
Once rolled out, cut the sheets into fettuccine strips, about 1/4 inch wide. Dust the cut pasta with flour to avoid sticking.
Basil Pesto Preparation
- 5
Prepare the Pesto
In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, pecorino romano cheese, salt, and black pepper. Pulse until finely chopped.
- 6
Add Olive Oil
With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture is smooth and creamy. Adjust seasoning as necessary.
Cooking the Fettuccine
- 7
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook for 2-4 minutes until al dente. Fresh pasta cooks faster than dried pasta, so keep an eye on it.
- 8
Combine with Pesto
Drain the fettuccine, reserving a little pasta water. Toss the hot fettuccine with the basil pesto, adding reserved pasta water as needed to achieve desired consistency.
Serving
- 9
Plate and Serve
Serve the fettuccine topped with additional pecorino romano cheese. Enjoy your fresh fettuccine with basil pesto!
