Hand-cut Fettuccine Recipe
beef + pork bolognese, house-made ricotta, fried sage + oregano, grated Parmesan, parsley
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Ingredients
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Fettuccine Dough
Method
Preparation
- 1
Make the Fettuccine Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Bolognese Sauce
In a large skillet, heat olive oil over medium heat. Add onion, carrot, and celery, cooking until softened. Add garlic and cook for another minute. Add ground beef and pork, cooking until browned. Pour in the red wine and let it reduce. Add crushed tomatoes, salt, pepper, and oregano. Simmer for at least 45 minutes, stirring occasionally.
- 3
Make the Ricotta
In a saucepan, combine whole milk and heavy cream. Heat over medium until just below boiling. Remove from heat and stir in vinegar and salt. Let it sit for 10 minutes. Strain through a cheesecloth or fine mesh sieve. Refrigerate until ready to use.
- 4
Roll and Cut the Fettuccine
After resting, roll out the dough into thin sheets using a pasta machine or rolling pin. Cut into fettuccine strips. Dust with flour to prevent sticking.
- 5
Cook the Fettuccine
Bring a large pot of salted water to a boil. Cook the fettuccine for 2-4 minutes until al dente. Drain and toss with the Bolognese sauce.
- 6
Serve
Plate the fettuccine topped with house-made ricotta, fried sage, grated Parmesan, and a sprinkle of fresh parsley.
