Beginner’s Guide to Homemade Fettuccine

large photo of 6 mounds of homemade pasta.

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Learn how to make homemade fettuccine with eggs and flour—simple fresh pasta that cooks in minutes and tastes amazing.

Prep Time20

Rest Time30

Total Time49

Course: Side Dish

Cuisine: Italian

Keyword: Homemade Fettuccine, homemade pasta

Servings:

Calories: 369kcal

Author: Lois

Equipment

Ingredients

2 ½ cups flour; 00 flour or all-purpose
3 large eggs
½ teaspoon salt
1 tablespoon olive oil

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Instructions

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.

Notes

Tips

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.

Storage & Make Ahead

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.

Nutrition