If you’ve ever wanted to try making pasta from scratch but weren’t sure where to start, this Beginner’s Guide to Homemade Fettuccine will walk you through every step.
With just a few basic ingredients and a little time, you’ll learn how to create simple, tender noodles that look and taste like they came from an Italian kitchen. They’re a delicious addition to any of my family dinner ideas.
Recipe at a Glance
Prep: 25 min | Cook/Bake: 3 min | Difficulty: Easy
What it is – Tender ribbons of fresh fettuccine made from a simple dough of flour and eggs, with a silky texture that pairs beautifully with any sauce.
Why you’ll love it – It’s an impressive yet beginner-friendly pasta that tastes far fresher than anything from a box.
How to make it – Mix flour and eggs into a smooth dough, rest, then roll and cut into fettuccine strands. Boil for just a few minutes until al dente and serve with your favorite sauce.
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Table of Contents
- Recipe at a Glance
- Tips for Perfect Homemade Pasta
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You’ll Need
- Substitutions and Variations
- Step-by-Step Instructions
- How to Cook Homemade Pasta
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- More Italian Inspired Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Finally, a Meal Planner That Keeps Up With Your Life
- Food Safety Tips
- 💬 Comments
Tips for Perfect Homemade Pasta
Measure carefully & use room-temperature eggs so the dough comes together smoothly.
Knead 8–10 minutes until the dough is smooth and elastic; add a few drops of water if dry or a light dusting of flour if sticky.
Rest the dough 30 minutes wrapped in plastic so the gluten relaxes for easier rolling.
Dust with flour often and roll to about 1/16 inch (1.5 mm) thickness for fettuccine.
Boil in plenty of salted water; fresh pasta cooks to al dente in just 2–3 minutes.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
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My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You’ll Need
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
Herb-infused dough: Mix a teaspoon of finely chopped fresh basil, parsley, or thyme into the flour for a subtle flavor boost.
Garlic or lemon zest: Add a pinch of garlic powder or a teaspoon of lemon zest to give the pasta a gentle, aromatic lift.
Ravioli or lasagna sheets: Roll the dough thinner and use it for stuffed ravioli or homemade lasagna noodles.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Pile 2¼ cups flour on a clean surface.And make a 4-inch well in the center.
Step 2: Add the eggs, olive oil, and salt.
Step 3: Beat the eggs with a fork, slowly pulling in flour. The dough will start to come together slowly.
Step 4: Gather the dough with a bench scraper or your hands. And knead 10–15 minutes until smooth and elastic, adding a little extra flour only if sticky.
Step 5: Shape into a ball, wrap tightly in plastic wrap. Allow it to rest at room temperature 30 minutes to 3 hours.
Step 6: Lightly flour your work surface, divide dough into 2–4 pieces. While you're working with one piece, keep the others loosely covered with plastic wrap so they don't dry out.
Step 7: Roll one piece at a time to about ¼-inch thick. Make sure you dust your rolling pin with flour so the dough doesn't stick.
Step 8: Dust the surface lightly with flour. Begin to fold into 1–3 inch layers.
Step 9: Using a sharp knife, cut into ⅛-inch strips. Unfold into fettuccine strands.
Step 10: After cutting the fettuccine, lightly dust the strands with flour or semolina and gently twirl small bundles into loose nests.
How to Cook Homemade Pasta
- Bring a large pot of water to a rolling boil. Use plenty of water so the noodles can move freely.
- Add salt. Stir in about 1–2 tablespoons of salt to season the pasta.
- Add the fresh pasta. Gently drop the noodles into the boiling water and stir to separate.
- Cook briefly. Fresh fettuccine usually takes only 2–3 minutes to reach al dente.
- Check for doneness. Taste a strand; it should be tender with a slight bite.
- Drain and serve. Toss the hot fettuccine immediately with your favorite sauce or a drizzle of olive oil and freshly grated Parmesan. Try my Homemade Tomato Sauce with Meatballs Recipe or Homemade Alfredo Sauce Recipe.
Insider Tips from My Kitchen to Yours
✔️ DO let the dough rest for at least 30 minutes so the gluten relaxes and the pasta rolls out smoothly.
❌ DO NOT skip the dusting of flour when rolling and cutting, or the noodles will stick together.
Storage & Serving Tips
Refrigerate: Place fresh, uncooked pasta in a lightly floured airtight container and refrigerate for up to 2 days.
Freezer: Arrange floured pasta nests on a baking sheet, freeze until firm, then transfer to a freezer bag for up to 2 months.
Thaw and Reheat: Cook frozen pasta straight from the freezer; add 1–2 extra minutes to the boiling time.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes! A pasta machine makes rolling the dough much easier and helps you achieve an even thickness. Simply cut the rested dough into smaller pieces, dust lightly with flour, and pass each piece through the machine, starting at the widest setting and gradually narrowing until you reach the desired thickness for fettuccine.
If it’s too dry, sprinkle in a few drops of water and knead until the dough comes together smoothly.
If it’s too sticky, dust your hands and the surface with a little flour and keep kneading until it feels soft and elastic but no longer tacky.
Lightly toss the freshly cut noodles with a bit of flour or semolina as soon as you slice them. Spread them out on a floured surface or a clean kitchen towel in loose nests so air can circulate. This keeps the strands separated and prevents clumping until you’re ready to cook.
More Italian Inspired Recipes You'll Love!
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📖 Recipe Card
Beginner’s Guide to Homemade Fettuccine
Ingredients
Equipment
Video
Method
- Spread 2¼ cups of flour onto a clean, smooth work surface. Using the back of a rounded bowl or large spoon, press the center to form a well about 4 inches wide. Crack the eggs into the well and add the olive oil and salt.
- With a fork, gently whisk the eggs while slowly drawing in a little flour from the inner edges of the well. Continue to mix carefully so the wall of flour doesn’t break. As more flour blends in, the mixture will thicken and start to look like a shaggy dough.
- Use a bench scraper or your hands to fold the remaining flour into the egg mixture until a rough ball of dough forms. Knead the dough by hand for 10 to 15 minutes, working until it becomes smooth and elastic. If it feels sticky, sprinkle in 1 tablespoon of the reserved ¼ cup of flour at a time while kneading. At first the dough may appear dry or crumbly, but it should gradually come together into a slightly tacky, smooth ball.
- Shape the dough into a round, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes and up to 3 hours. For longer storage, refrigerate for up to 24 hours, bringing it back to room temperature before rolling.
- Lightly flour a flat work surface. Divide the rested dough into 2 to 4 equal portions and loosely cover the pieces you’re not rolling with plastic wrap.
- Working with one piece at a time, roll it out into a rectangle about ¼ inch thick. Dust the sheet lightly with flour.
- Fold the pasta sheet into loose folds 1 to 3 inches wide, then slice across the folds into ⅛-inch strips. Carefully separate and unfurl the cut strands to create your fettuccine noodles.
Nutrition
Notes
- Weigh the flour for consistent results and use room-temperature eggs for easier mixing.
- Knead the dough until it is smooth and elastic; add a few drops of water if dry or a light dusting of flour if sticky.
- Rest the dough for at least 30 minutes so it rolls out thinly without shrinking.
- Wrap the dough tightly in plastic and refrigerate for up to 24 hours; bring to room temperature before rolling.
- Refrigerate freshly cut pasta in a floured airtight container for up to 2 days.
- Freeze pasta nests on a baking sheet until firm, then transfer to a freezer bag and cook straight from frozen, adding 1–2 extra minutes to the boiling time.
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Food Safety Tips
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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