How To Make Fresh Pasta or homemade Fettuccine Noodles
I decide I am in the mood for some homemade fresh pasta. I've made fresh pasta many times and it tastes so much better than store bought dried pasta.
It is so easy to make and the flavor doesn't compare to store bought.
I have also made fresh homemade ravioli. I love homemade ravioli filled with homemade ricotta cheese.Yes. I have made homemade ricotta cheese!
Just last week I hoisted my (affiliate link) Altea pasta maker up onto the top shelf in my laundry room to get it out of the way for my holiday baking.
The minute I slid it onto the top shelf I thought to myself.....what if I decide to make homemade ravioli?
I shook my head and I thought to myself I will not be making any homemade ravioli in the next week.
What with Christmas baking and dinner to prepare. I'd be crazy to even think about it.
Favorite Pasta Maker
Oh, by the way, I bought this Altea pasta machine at the local Goodwill for $10 about eight years ago.
It was the best ten bucks I ever spent and here we are (updated 2018) 16 years later and I still own and use it.
You can't go wrong when you buy a brand like Altea pasta makers.
So here we are making homemade fettuccine noodles. I can blame it on the Food Network.
I was watching something on there today with fettuccine noodles and thought to myself I need to make some homemade Fettuccine Alfredo
It was late in the day when I started so I made the Alfredo noodles and put them in the fridge.
I will be making broccoli fettuccine Alfredo for lunch tomorrow.
I used my Kitchenaid mixer and let it do all the hard work.
If you don't have a Kitchen Aid mixer you can do it by hand.
Normally I would do all the kneading by hand. I love to knead the dough by hand.
I guess I am old fashioned when it comes to kneading.
I enjoy the process of making pasta and bread from scratch, feeling the dough come together.
How To Make Homemade Egg Fresh Pasta
- 2 ½ cups unbleached all-purpose flour
- 4 eggs
- 2 teaspoons olive oil
- Placed all the ingredients into a kitchen aid mixer bowl.
- On the lowest setting allow the machine to mix the flour into the wet ingredients. If mixing by hand using a wooden spoon mix until the water and egg are completely mixed in then knead the dough until smooth.
- Remove the dough from the bowl and form into a ball.
- Place the dough back into the bowl and cover with a damp towel.
- Let the dough rest for 30 minutes.
- After 30 minutes cut the ball of pasta dough into 8 equal sized pieces. A (affiliate link) kitchen scale works well here but you can just eyeball it.
- Return all but one piece of pasta dough to the bowl and recover with a damp towel to prevent it from drying out.
- Flour a work surface and the piece of pasta dough you will be working with. Using a pasta maker begin rolling the piece of dough (kneading it) on the widest setting. Gradually working the dough down to the #4 or #5 setting on the pasta machine.
- Using the pasta machine cut the pasta dough into thin strips the size of fettuccine noodle. Pasta machine settings will vary. Refer to your pasta makers manual. Or lay the rolled out pasta dough on a cutting board and (affiliate link) cut thin strips with a sharp knife.
- Lay the pieces of freshly cut fettuccine pasta on a floured cookie sheet.
- Repeat until all of the pasta dough has been kneaded and cut into noodles.
- Separate the pasta noodles and allow to air dry, occasionally turn the pasta so all sides dry evenly.
- You can also use a (affiliate link) pasta drying rack if you own one.
How To Make Fresh Pasta or Homemade Fettuccine Noodles
Ingredients
- 2 ½ cups unbleached all purpose flour
- 4 eggs
- 2 teaspoons olive oil
Instructions
- Place all the ingredients into a kitchen aid mixer bowl.
- On the lowest setting allow the machine to mix the flour into the wet ingredients. If mixing by hand using a wooden spoon mix until the water and egg is completely mixed in then knead the dough until smooth.
- Remove the dough from the bowl and form into a ball.
- Place the dough back into the bowl and cover with a damp towel. Let the dough rest for 30 minutes.
- After 30 minutes cut the ball of pasta dough into 8 equal sized pieces. A (affiliate link) kitchen scale works well here but you can just eyeball it.
- Return all but one piece of pasta dough to the bowl and recover with a damp towel to prevent it from drying out.
- Flour a work surface and the piece of pasta dough you will be working with. Using a pasta maker begin rolling the piece of dough (kneading it) on the widest setting. Gradually working the dough down to the #4 or #5 setting on the pasta machine.
- Using the pasta machine cut the pasta dough into thin strips the size of fettuccine noodle. Pasta machine settings will vary. Refer to your pasta makers manual. Or lay the rolled out pasta dough on a cutting board and (affiliate link) cut thin strips with a sharp knife.
- Lay the pieces of freshly cut fettuccine pasta on a floured cookie sheet. Repeat until all of the pasta dough has been kneaded and cut into noodles.
- Separate the pasta noodles and allow to air dry, occasionally turn the pasta so all sides dry evenly. You can also use a (affiliate link) pasta drying rack if you own one.
Nutrition
Miss Rachel
I'd love to have a pasta maker... unfortunately, I probably won't have one until I'm married, which won't be for a while...I suppose I'll have to figure out a way to do it by hand. 🙂 thanks for sharing though.