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Fresh Fettuccine Pasta Recipe
Fresh fettuccine pasta is one of the most popular and traditional pasta formats in Italy.You can make fresh fettuccine pasta at home in no time and with a very simple method.In fact, making fresh fettuccine pasta is not as difficult as it might seem. Sure, tradition dictates that you do it all by hand with arm strength and a rolling pin.
Ingredients
- 200 g "00" Flour 1 ½ cup, “00” Soft Wheat flour
- 200 g Semolina 1 ½ cup, remilled durum wheat flour
- 4 eggs of at least 70 g (2.5 oz each). Fresh homemade pasta usually wants 1 egg x 100 g (¾ cup) of flour
Instructions
Make the Dough
- Pour the two sifted flours into the steel bowl of your stand mixer and add the eggs. Using the flat "leaf" whisk, set speed 2 on the mixer and mix the ingredients for half a minute.
- At this point, remove the flat "leaf" whisk and insert the kneading "hook" and, still at speed 2, knead for 2 to 3 minutes, until it forms a single firm dough ball.
- Sprinkle the work surface with semolina flour, remove the dough from the bowl, and knead by hand for 2 minutes.
- Form a ball with the dough, wrap it with plastic wrap or in a tea towel and let it rest for about 20 minutes.
- Attach the sheeter to the KitchenAid and proceed with the dough sheet. Take the dough and divide it into portions of about 100 g (3,5 oz). Next, take a piece of dough and flatten it with your hands. Be careful to keep the remaining pieces of dough covered to prevent them from drying out.
- Set the knob of the sheeter to level 1 and speed 2. Put the dough in the rollers and pass it the first time.
Make the Folds
- Fold the dough in half, and then in half again.
- Flour with semolina and pass it through the rollers again.
- Repeat 2 or 3 times (fold/pass - fold/pass), until the dough becomes smooth and elastic.
- Remember to flour the pasta sheet with semolina flour whenever you feel it's sticky. If the sheet of dough becomes too long, cut it in half.
- Now turn the knob of the sheeter to level 2, again at speed 2, and repeat the steps, to further roll out the dough. DO NOT make any more folds and start thinning the dough by running it through the smooth roller at least a couple of times.
- From position 2 move to position 3 and repeat.
- According to our taste, the thickness of the dough is just right for fettuccine in position 3. Not too thin and not too thick. If you want thinner fettuccine, move to position 4 and proceed as instructed.
Make the Fettuccine
- Move on to the preparation of the fettuccine. Remove the sheeter from the KitcheAid and connect the fettuccine tool. Also flour a tray with semolina flour that can comfortably hold your fresh fettuccine pasta.
- At speed 1, insert the well-floured sheet of pasta between the blades of the fettuccine tool. With the other hand, accompany and finally gently pull out the fettuccine noodles.
- Gather the fettuccine pasta with your hands and place them on the floured tray. Divide the fettuccine into portions of about 50 g (1,7 oz), rolling them with your hand to form pasta nests.
Nutrition
Calories: 283kcalCarbohydrates: 50gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 109mgSodium: 43mgPotassium: 138mgFiber: 2gSugar: 0.2gVitamin A: 158IUCalcium: 27mgIron: 4mg
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