⏱️Skip to 0:13
Easy Homemade Pasta Recipe - A Step-by-Step Guide
by Natashas Kitchen
💡 TLDW (Too Long; Didn't Watch)
Step-by-step homemade pasta recipe from flour, eggs, and olive oil to finished fettuccine
by Natashas Kitchen
Step-by-step homemade pasta recipe from flour, eggs, and olive oil to finished fettuccine
Learn to make fresh homemade fettuccine pasta using just flour, eggs, olive oil, and salt. This comprehensive guide covers mixing, kneading, rolling with a pasta machine, cutting, storing, and serving.
Use 00 Italian flour for best results. Measure 2 cups of flour and 1 teaspoon of salt, whisking them together.
Make a well in the center of the flour. Add room temperature eggs and a drizzle of olive oil.
Using your hands, gradually incorporate flour from the edges until a shaggy dough forms.
Transfer to a lightly floured surface and knead by hand for about 5 minutes until smooth and elastic.
Shape into a disc, cover with plastic wrap, and let rest at room temperature for 20-60 minutes.
Cut the rested dough into 4 equal pieces, keeping unused pieces covered to prevent drying.
Flatten each piece and pass through the widest setting of your pasta machine. Fold and repeat, then gradually reduce thickness settings.
Cut the rolled dough sheets into 10-12 inch lengths, then feed through the fettuccine cutter.
Let pasta strands dry for 20 minutes, then gently twist into small nests on a semolina-dusted baking sheet.
Freeze nests on the baking sheet for 1 hour, then transfer to freezer bags for up to 2 months.
Boil salted water and add fresh or frozen pasta. Stir to prevent sticking and cook 2-4 minutes.
Toss hot pasta with butter, freshly grated parmesan, and a splash of pasta water. Do not rinse.