No image available
Member recipe

Fettuccine

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 30 minutes Cook: 1 hour and 30 minutes 1 hour to dry

Skill level

More effort

Servings

Serves 4

Make your own fettuccine

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 cups of unbleached flour
  • 3 large eggs
  • tea spoon of salt
  • water to boil

Method

  1. Step 1. The quickest way to make pasta dough is using a food processor. Tip in the flour, egg yolks and oil and pulse until the mixture is breadcrumb-like. Check the consistency and add a little extra egg yolk if the mixture looks very dry. You can add extra flour if the dough gets too wet, but adding liquid to dry dough is tricky. Keep pulsing until the mixture comes together into a dough. Tip the dough out and wrap it tightly in cling film, then chill it in the fridge for 30 minutes or so.

  2. Step 2. Divide the dough into pieces about the size of a tangerine. Any bigger and the rolled pasta will be too big to manage. Dust the dough and pasta machine lightly with flour. With the pasta machine on the widest setting, roll the dough through with a swift and smooth motion. Fold each end in to meet in the middle then roll the dough back through the machine with the uneven unfolded edge going through the machine first. This'll help give the pasta sheets straight edges. Keep doing the same, feeding the dough through, folding and repeating until the dough is silky smooth.

  3. Step 3. When the dough is smooth roll it through each setting, right up to the next to last notch. You can roll it to the thinnest setting if you want to make ravioli. Lay each finished sheet on a board and lightly dust with semolina flour before rolling the next piece of dough in the same way.

  4. Step 5. With the dough well dusted, fold each sheet lightly back and forth, concertina-style, till you're left with a small rectangle. Now you can personalize your pasta into a ribbon shape of your choice.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.