Homemade Fettuccine

In our first attempt at homemade pasta using our KitchenAid stand-up mixer for mixing, kneading, rolling, and cutting our fettuccine, we have a great success. We make about half a pound of fettuccine, cook it as soon as it is cut, and toss with a yummy sauce.

Servings and Times

Serves: 3
Preparation Time: 50 minutes
Cooking Time: 2 minutes

Tools and Appliances

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Alternate Preparations: Homemade Linguine

Ingredients

We start by making the dough. We break each egg into a small bowl and then pour into the bowl of our 6-quart KitchenAid stand-up mixer. With the flat beater, we turn the machine to stir speed and beat to mix up the eggs.

Next we add the flour with the machine off, trying to keep the beaten eggs in the middle and have a wall of flour all around them. We turn our mixer to speed 2 and mix for 20 seconds. We scrape the dough off the beater and switch to the dough hook. We knead on speed 2 for about a minute and a half, but the dough seems too dry. We add half a teaspoon of water and knead again for another minute. The dough is still not coming together, we should have either used fresher eggs or added a little water before switching to the dough hook. We add a teaspoon of water and the olive oil at this point – we really didn’t want to add much liquid but the olive oil is sometimes used for flavor. We knead again on speed 2 for a minute. We add the remaining 1/2 teaspoon of water and knead for another minute and a half.

At this point the dough looks a little sticky and feels elastic. We remove the dough from the mixer and hand knead it for a minute on our cutting board. We wrap it in plastic wrap and set it aside for 30 minutes to rest.

After about 15 minutes of the dough resting, we put a large pot of water on the stove to cook the pasta. We turn it on medium-high heat.

When the dough is ready, we cut it into four pieces and flatten each piece by hand. Once we have flattened the pasta to about ½ inch thick, we prepare to feed it into the pasta roller attachment of our KitchenAid mixer.

We start with the pasta roller on its widest setting – 1. We feed the dough into the roller, being careful not to push the dough into the roller, nor pull it as it emerges from the opposite side. Having the attachment for the KitchenAid is wonderful as we do not have to exert any effort. The roller does all of the work and does it well.

After feeding the dough into the roller, we fold the dough and feed it back into the roller. We do this five or so times to work out all of the air bubbles. It is not necessary to add additional flour – the dough is smooth and easy to work with.

We then decrease the roller width to two and feed the dough into it. We decrease the width to three and repeat the process. Finally, we repeat the process at settings of four and then five.

As we make our 4 long sheets of pasta, we place them, sprinkled with a little flour and folded halfway, on our cutting board. We remove the pasta roller and attach the cutter. We feed each piece of dough into the fettuccine cutter. Our daughter helps by “catching” the fettuccine as they are cut, as we watch her very closely around the working machine! We place a “nest” of noodles back on the cutting board when they are cut, and repeat until all the fettuccine are ready to be cooked.

We add the fresh pasta and a pinch of salt to the boiling water and stir. We cook for about 2-3 minutes until the pasta is just tender. When the pasta is cooked, we drain it in a colander and pour the fettuccine into the sauce. We toss and serve!

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