Fresh Egg Fettucine

Name: Fresh Egg Fettucine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 5 larges eggs, lightly beaten; 473 milliliters semolina (sometimes called semolina flour)

Fresh Egg Fettucine requires around 45 minutes from start to finish. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 126 calories, 6g of protein, and 2g of fat. This recipe serves 12. It is a good option if you're following a dairy free and vegetarian diet. If you like this recipe, you might also like recipes such as Fresh Fettucine With Bacon, Ramps And An Egg, Farmville to Table” Fettucine with Fresh Peas, Garlic Scapes, and Sausage, and Fettucine Alfredo.

Instructions

Combine flour and semolina, then mound on a work surface (preferably wooden). Make a well in center and add eggs and 1/2 teaspoon salt to well. (Alternatively, put ingredients in a food processor.)

Ingredients you will need

Semolina

All Purpose Flour

Egg

Salt

Equipment you will use

Food Processor

Gradually stir enough flour into eggs (using a fork) to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in wall of well. Knead remaining flour into mixture with your hands to form a dough (it should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. (If using a processor, blend about 30 seconds total.)

Ingredients you will need

Dough

All Purpose Flour

Egg

Cover dough with an inverted bowl and let dough rest 1 hour to make rolling easier.

Ingredients you will need

Dough

Equipment you will use

Bowl

Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting.

Ingredients you will need

Dough

Pasta

Equipment you will use

Pasta Machine

Bowl

Lightly dust 1 rectangle with flour and feed through rollers. (Keep remaining dough under bowl.) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Bowl

Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through rollers once at each setting, without folding, until you reach the second to narrowest setting. Dough will be a smooth sheet (about 36 inches long and 4 inches wide).

Ingredients you will need

Dough

Cut sheet in half crosswise.

Lay sheets of dough on lightly floured baking sheets to dry until leathery but still pliable, about 15 minutes. (Alternatively, lightly dust pasta sheets with flour and hang over the backs of chairs to dry.)

Ingredients you will need

Lasagne Noodles

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Roll out remaining pieces of dough in same manner.

Ingredients you will need

Dough

Roll

Attach fettuccine blades (to cut 1/4-inch-wide strips) to pasta machine. Feed one end of driest pasta sheet (the first one you rolled out) into cutters, holding other end straight up, then catch strips from underneath machine before sheet goes completely through rollers and gently lay across floured baking sheets. (Alternatively, lightly flour strips and hang over backs of chairs.) Repeat with remaining sheets of pasta.

Ingredients you will need

Fettuccine

All Purpose Flour

Pasta

Equipment you will use

Baking Sheet

Pasta Machine

Let pasta dry at least 5 minutes before cooking.

Ingredients you will need

Pasta

Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until tender, about 2 minutes (do not overcook).

Ingredients you will need

Fettuccine

Pasta

Water

Salt

Equipment you will use

Pot

Drain.

•Dough can be made (but not rolled out) 4 hours ahead and chilled, tightly wrapped in plastic wrap. Bring to room temperature before rolling out.•Fettuccine can be dried until leathery but still pliable, about 30 minutes, then chilled in sealable bags up to 12 hours.

Ingredients you will need

Fettuccine

Dough

Wrap