Let's get this out ... I love eating pasta and for me there is nothing much that beats freshly made fettuccini lightly coated with a delicious fresh made sauce. Making the dough is a simple process and although rolling pasta can be a little tricky it is well worth the effort once you have learned how.
Yield: 12 serves
- 600g (4 cups) bakers 00 flour, sifted
- 6 eggs
- Place flour in a bowl and make a well in the middle.
- Crack the eggs into the well and combine with the flour using your fingers.
Dont be shy when you are kneading your pasta dough it will take some work. You will probably get to a point where the dough is crumbly and looks like it needs another egg; be assured it doesn't, keep kneading for just a little while longer and it will pull together nicely and become silky smooth.
- Wrap the dough in cling wrap and let it rest in the fridge for at least 1/2 an hour before rolling.
- Remove the dough from the fridge, remove the cling wrap, and divide it into four equal portions.
- If you are really keen you can roll the dough out using a long rolling pin on a bench floured with 00 flour and cutting it into strips about 5mm wide. Having said (and done) this I would recommend investing in a good pasta machine to make your life easier.
- If you are using a pasta machine dust the rollers in flour and set it to its maximum thickness then pass one piece of dough through it. repeat this process until the dough is nice and thin.
- Change the attachment on the pasta machine to the fettuccini cutter and pass the pasta sheets through it to make thin strips. Make sure you prevent the fettuccini from clumping by using a loose grip to toss it gently in flour.
- Repeat this process with the remaining pieces of dough until you have the desired quantity of pasta. Any unused dough can be wrapped in cling wrap and returned to the fridge.
- To cook the fettuccini add it to salted boiling water and cook for around 5 minutes until al dente.