I loved making fettuccine with my mom from an early age. Often times they were the result of making more dough than filling for ravioli because of course we never wrote down an accurate recipe with a proper dough to filling ratio. Instead, we would make too much dough and the extra would get turned into fettuccine. I also think we did it this way mostly because my dad loved homemade fettuccine and we loved surprising him with it. Technically ravioli dough is softer than pasta dough but that never stopped us nor did it diminish the taste of the pasta. Be sure to check out the “how to” section below and click
contentthrough the photos to see a little of the pasta making process (we’ll add more photos as we go). I use a machine because it is easier and because I am fortunate enough to have one straight from Italy that was passed down to us from my Zi’ Angela, but you can certainly do this by hand. I’ve made them both ways.
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- 2 1/3 cups all purpose flour
- 4 eggs
- 1/2 tsp salt
- On a large work space form a well with the flour. Always keep additional flour accessible just in case.
- Beat the eggs into the middle of the well. Add the salt.
- As you continue to beat the eggs slowly begin incorporating the flour into the eggs to form a dough. Be sure to pay attention to the consistency. You can omit some of the flour or add additional flour to get to soft smooth consistency. You can also do these steps in a large mixing bowl by hand or with a mixer using a dough hook.
- Next take a portion of the dough (about a palmful) and using a rolling pin, roll it out onto a clean, lightly floured work surface to form a rectangle large enough to begin cutting strands of Fettuccine of about 12 inches long. In full disclosure, mine are almost never the same size but they still taste delicious.
- Continue to lightly dust the dough and/or the work surface with flour as you roll the dough in order to keep it from sticking.
- Meanwhile, dust a cookie sheet with cornmeal and set aside.
- To cut by hand: Once you have a thin sheet of pasta rolled out, gently fold it over itself a couple times and then begin cutting into strips about 3/8 of an inch wide. Quickly loosen the strands and set aside on the prepared cookie sheet. (Alternately, we usually use our old-school hand-crank pasta machine - straight from Italy, courtesy of Michele's Zia Angela)
- Repeat until you have used all of the dough.
- At this point you can either drop the pasta in boiling water to cook or you can freeze to use later.
- If freezing: Each time you fill a cookie tray with completed pasta, place the tray in the freezer for about 10 minutes or so to stiffen, then transfer that pasta into freezer bags and store.
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