Go Back

Homemade Fettuccine (Authentic Italian Fresh Pasta)

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 minutes
Rest Time 30 minutes
Total Time 1 hour 3 minutes
Servings 4 servings

Ingredients
  

Main Ingredients

  • 1 cup semolina flour (140g)
  • 1 cup all-purpose flour or Italian “00” flour (120g)
  • 3 large eggs, room temperature
  • ½ tsp fine sea salt

For Dusting:

  • Additional  flour for dusting

Instructions
 

  • Make the Dough

    • On a clean work surface, combine the semolina and white flour.
    • Form into a mound and create a well in the center.
    • Crack the eggs into the well.
    • Add the salt.
    • Using a fork, gently beat the eggs, slowly incorporating flour from the inside of the well.
    • When the mixture becomes thick, use your hands to bring it together into a shaggy dough.

  • Knead

    Knead the dough for 8–10 minutes.
    Push it forward with the heel of your hand, fold it over, rotate, and repeat.
    The dough should become smooth, firm, and elastic. Semolina makes it slightly firmer than all-white flour dough — this is normal.
    If sticky, sprinkle lightly with flour.If dry, dampen your hands slightly and continue kneading.

  • Rest

    Wrap the dough tightly in plastic wrap.Let it rest at room temperature for 30 minutes.
    This relaxes the gluten and makes rolling much easier.

  • Roll the Pasta (Hand Pasta Machine Method)

    Divide the dough into 4 equal pieces. Keep unused pieces wrapped.
    • Set your hand pasta machine to the widest setting (usually #0 or #1).
    • Flatten one piece of dough and feed it through while turning the handle steadily.
    • Fold the dough into thirds and pass it through the widest setting again. Repeat 2–3 times.
    • Now begin reducing the thickness:
    • Pass once through each setting until you reach setting 5 or 6. The sheet should be thin but not tearing.
    • Lightly dust with flour as needed to prevent sticking.

  • Cut the Fettuccine

    • Attach the fettuccine cutter to your pasta machine.
    • Lightly dust the pasta sheet with semolina.
    • Feed it through the cutter attachment while turning the handle steadily.
    • Catch the noodles and gently separate them.
    • Lay them in small nests or on a lightly floured surface.
    • Let rest for 10–15 minutes before cooking.

  • Cook

    Bring a large pot of well-salted water to a rolling boil.
    Add fresh fettuccine and cook for 2–3 minutes.
    Fresh pasta cooks quickly — it should be tender but still slightly firm.
    Reserve pasta water for your sauce.

Video