Prep Time: ~1 hour, 15 minutes | Cook Time: 90 seconds - 2 minutes | Total Time: 1 hour, 15 minutes
Ingredients:
3 large eggs, lightly beaten
2 cups of flour
1 Tbsp. olive oil
1 tsp. salt
Tools Needed:
Directions:
In a stand mixer, add ingredients to bowl and mix with your hands until a ball starts to form.
Attach the dough hook and turn to mixer and turn to low. Let knead for about 10 minutes. Dough should be smooth and in a tight ball. Transfer to a medium bowl, cover with plastic, and let rest for at least 30 minutes before using. If you do not have a stand mixer, knead dough by hand for 10-15 minutes.
Rolling & Cutting Fettucine Noodles:
Cut dough into quarters.
Attach pasta roller to stand mixer. Ensure pasta roller setting is at "1."
Turn mixer on low and feed a quarter of dough through roller. Feed dough through roller at setting "1" 2-3 more times, folding dough in half each time.
Move setting to "2" and feed dough through roller 3-4 times. Continue moving the setting up and feeding dough through the roller 3-4 times per setting size through setting "6."
Turn off mixer, remove roller, and add fettucine attachment.
Turn mixer onto low and carefully feed pasta through fettucine attachment.
Roll cut pasta into a loose nest and place on lightly floured cookie sheet (flour will prevent the pasta from sticking to itself).
Cooking Fresh Pasta:
Generously salt large pot of boiling water.
Add 1 tsp. olive oil and bring pasta to low boil.
Add pasta, stir gently, and cook for around 90 seconds - 2 minutes. Pasta should be al dente (slightly undercooked; pasta should still be a bit firm).
Drain and serve immediately with your favorite sauce.
Alternative Rolling & Cutting Method:
Cut dough into quarters. Using a rolling pin, roll out pasta on a lightly floured surface until pasta reaches its desired thickness (slightly thicker than a piece of paper).
Lightly fold the pasta over itself. Using a knife, cut pasta into ¼ strips.
Check out this site for more great pasta rolling tips!
Storing Pasta:
In refrigerator: store uncooked pasta for up to 2 days. I recommend cooking pasta within 12-18 hours for maximum freshness.
Freezer: portion and store in an airtight zipped bag and place immediately in freezer for up to 2 months.
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