Homemade Fettuccine

Serves 6-8


  • 4 cups '00' flour
  • 5 eggs
  • 1 pinch sea salt
  • semolina flour (for work surface to dry the dough after rolling)


Make the Dough

  1. Spread flour in a large circle on a work surface and use your hand to make a center well
  2. Whisk together the eggs and pour into the flour well
  3. With a fork, work the flour into the eggs, bringing the flour into the center a little at a time. Once the flour is moist, use your hands or a dough scraper to gently mix the flour and eggs, always bringing the flour into the center
  4. Knead the dough, pushing down and twisting the dough with the heels of your hands, until dough is smooth. Shape into a ball, cover with a damp towel and let sit 5-10 minutes

Roll the Dough

  1. Sprinkle work surface and rolling pin with a little bit of flour to keep dough from sticking
  2. Cut dough in half, working with one half at a time. Roll from center out until entire the sheet is an even thickness, about ⅛"
  3. Sprinkle work surface with semolina as needed to keep sheet from sticking, place sheet on semolina, and allow to dry for about 10-30 minutes, depending on humidity
  4. Sprinkle a dry knife with semolina and cut sheets in rectangles. Cut rectangles in half to produce 2 squares. Roll and cut into desired noodle shape

To Cook Fresh Pasta

  1. Bring 5-6 quarts of salted water to a boil. Add pasta and cook for 3-4 minutes
  2. Drain and serve. Try fresh pasta with Ragú di Carne and top with Parmesan cheese!