• Carly Zimmaro

Homemade Fettuccine

L, is for the way you look..at me.

O, is for the only one I see.

V, is very, very extraordinary

E, is even more than anyone that you adore can


It's a love hate relationship. Love how tasty you are but hate how bloated you make me feel.

I still love you though.

And not just any pasta, we are doing fettuccine. One of my top favorites. I'm going to warn you though, you should get a pasta maker for this recipe. There is a way around this which I will outline but, a pasta maker saves the sweat.

First, make your well in your flour. We are not a bowl and hook kinda person here. We will be mixing with our hands, give it that (*kiss) touch.

And make sure your eggs are room temp, if you forgot just hold the eggs in your hands for 10 minutes.

Now that that is done, we are ready. Grab a fork to break the eggs up in a scramble sense, then toss the fork and mix with your hands. It will get messy.

You'll be mixing for a little while, but then you will have a ball of dough, which then you will knead until a nice smooth dough ball forms.

Kneading, kneading, kneading, kneading.

If your dough still sticks to you add a little more of that reserved flour, not too much. You want to be able to press your finger into the dough and nothing sticks and the dough will bounce back.

Once you get to that point you are ready!

Boom. Ball.

From here, wrap up your dough in plastic wrap and leave out for 30 minutes to rest.

When the dough is done resting you'll want to get ready to make your pasta!

First cut your dough ball into 4 equal sections. Grab one section, cover the remaining 3 and get to making.

If using a pasta machine you'll want to start at your widest setting and roll the dough through 3 times. Then fold your dough into 3, like an envelop, and run through the roller another two times. Then go to the setting 1, two times, setting 2, two times, setting 3 two times, then setting 4 once. I stopped at setting 4 since that was the thickness I liked my fettucine to be. If you prefer a thinner or thicker pasta adjust to your liking.

Once your sheet is done, let lay on a dry clean surface as you make your next sheet. You want the sheet to dry out just slightly before running through your fettucine setting.

This is the beaut. My parents got me this pasta maker for Christmas and it's just awesome. Not to mention in my favorite color.

Once you run your slightly dried sheet through your fettucine setting you will dry your pasta a bit before folding into your birds nests. I do not have a pasta drying rack currently so I made do. Nothing like a chair covered in pasta LOL.

Now, if you do not have a pasta maker there is a way around it. Once you split your dough ball into 4 sections you will just use a rolling pin, on a very clean and floured surface, to roll your dough out to your desired thickness. Once you have rolled it thin enough you just take a super sharp, floured knife and run your knife down the sheet into strips. You can also use a floured pizza cutter. And boom - pasta made.

I would maybe just recommend cutting on a board and not your mother's favorite kitchen table. Just a hot tip.

Once all of your pasta is made and slightly dried - time to form. I don't know what it is about these nests but I just live for a pasta nest. You can cook these right away in boiling water or you can let them dry overnight. I would use the fresh pasta within a day or two, I haven't really had to store much longer than that since I'm a pasta addict but if you are making fresh pasta, cook it fresh. Don't wait.

I made some fresh vodka sauce to toss this pasta in and it was just illegal. This is a perfect meal for your sweetie pie, your ma, your pa, your dog or just yourself really.

Pour a nice glass of wine and enjoy your fresh pasta.

Homemade Fettuccine

yield: 1 1/2 pounds fresh pasta

prep time: 45 minutes


  • 2 cups flour (+ 1/2 c reserved)

  • 4 eggs room temperature

  • 1 Tbs olive oil


  1. On a very clean surface pour out your 2 cups of flour and make a well in the center and add your eggs and olive oil.

  2. Beat the eggs with a fork and mix, finishing with your hands to get a smooth texture without lumps. If you are able to press your finger into the dough ball and it comes out clean and dough bounces back you are ready to knead. If dough still sticks to you, add a little more flour from our reserved 1/2 cup.

  3. Knead your dough until smooth and elastic. This will take about 10 minutes.

  4. Once dough ball is formed, cover in plastic wrap and let rest for 30 minutes at room temperature.

  5. After your dough has rested, cut into 4 sections.

  6. While working on your first section, cover the remaining 3 so they do not dry out.

  7. Flatten your first section and feed through the widest setting, 0, on your pasta maker. Repeat twice more then fold your dough into three, like an envelope, and roll through two more times. Then go to the setting 1, two times, setting 2, two times, setting 3 two times, then setting 4 once.

  8. If you like a thicker pasta you can stop at setting 3, or if you want a thinner pasta you can keep on going to setting 5, 6...and so on

  9. When your sheet is done, rolled to your desired thickness, lay it on a lightly floured, clean surface and let dry out a few minutes. While doing so, work on your next section of dough.

  10. When your second section of dough has been rolled out and ready to dry, take your first sheet of pasta and run through the fettucine setting and dry out on a drying rack for a few minutes.

  11. Continue on until all your pasta has been formed.

  12. Once your fettucine has been dried a bit, form into birds nests.

  13. You can either cook from here or reserve your nests for next day cooking.

  14. When ready to cook, bring a large pot of water to a boil, drop in your pasta nests and cook for about 5 minutes.

  15. When done, drain and serve with your favorite pasta sauce and..

  16. ENJOY!!!!!

Penne was backing up out of her parking spot when she accidentally hit someone's car. She took it to the shop and they said her car was...

al dente.


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