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Homemade Fettuccine

This homemade fettuccine recipe will give you a real taste of Italy. No pasta maker required! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 1-1/4 hours + standing
  • Makes
    1-1/4 pounds

Ingredients

  • 3-1/2 to 4 cups semolina flour
  • 1 teaspoon salt
  • 1 cup warm water

Directions

  • Combine 3-1/2 cups flour and salt in a large bowl. Make a well in the center. Pour water into well and stir together, forming a ball.
  • Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking to surface and hands (dough will be stiff). Shape into a rectangle; cover and let rest for 30 minutes.
  • Divide dough into fourths. On a floured surface, roll each portion into a 16-in. x 8-in. rectangle. Dust dough with flour to prevent sticking while rolling. Cut crosswise into 1/8-in. slices. Separate noodles onto clean towels; let dry overnight (let dry in the shape the noodles will be stored in). Package dry pasta.
  • To cook fettuccine: Fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook, uncovered, until tender, 8-10 minutes. Drain.

Test Kitchen tips
  • In a large bowl, combine 1 pound chopped plum tomatoes, 1/3 cup pesto, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss with cooked pasta; sprinkle with Parmesan cheese.
  • Add chopped fresh herbs for a flavor punch.
  • For a more traditional Italian pasta, substitute 2 eggs for 1/2 cup of the water.
  • Nutrition Facts
    2 ounces: 210 calories, 1g fat (0 saturated fat), 0 cholesterol, 237mg sodium, 43g carbohydrate (1g sugars, 2g fiber), 7g protein.

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