Ingredients
Method
- Pour the flour onto a clean work surface and create a well in the center (like a volcano). Add salt around the edges of the well.
- Crack the eggs into the center of the flour well. Using a fork, gently beat the eggs without breaking the flour walls.
- Begin to gradually pull flour from the inner walls of the well into the eggs, continuing to beat with the fork until the mixture becomes too thick.
- Use your hands to continue incorporating flour until a shaggy dough forms. Knead the dough for 8-10 minutes until smooth and elastic. The dough should spring back when poked with your finger.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes (this relaxes the gluten and makes rolling easier).
- Divide the dough into 4 equal portions. Working with one portion at a time (keeping others covered), roll the dough as thin as possible on a lightly floured surface. For fettuccine, aim for about 1/16 inch thickness.
- Lightly dust the rolled dough with flour, then loosely roll it up like a jelly roll. Using a sharp knife, cut the roll into strips of your desired width (about 1/4 inch for fettuccine, 1/8 inch for linguine).
- Unroll the cut pasta and either hang to dry for 30 minutes or cook immediately in salted boiling water for 2-3 minutes until al dente.
Nutrition
Calories: 176kcalCarbohydrates: 32gProtein: 6gFat: 2gSaturated Fat: 1gCholesterol: 62mgSodium: 412mgFiber: 1g
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