Homemade Fettuccini Pasta Dough Recipes

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HOMEMADE FETTUCCINE



Homemade Fettuccine image

This homemade fettuccine recipe will give you a real taste of Italy. No pasta maker required! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 1-1/4 pounds.

Number Of Ingredients 3

3-1/2 to 4 cups semolina flour
1 teaspoon salt
1 cup warm water

Steps:

  • Combine 3-1/2 cups flour and salt in a large bowl. Make a well in the center. Pour water into well and stir together, forming a ball., Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking to surface and hands (dough will be stiff). Shape into a rectangle; cover and let rest for 30 minutes., Divide dough into fourths. On a floured surface, roll each portion into a 16-in. x 8-in. rectangle. Dust dough with flour to prevent sticking while rolling. Cut crosswise into 1/8-in. slices. Separate noodles onto clean towels; let dry overnight (let dry in the shape the noodles will be stored in). Package dry pasta., To cook fettuccine: Fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook, uncovered, until tender, 8-10 minutes. Drain.

Nutrition Facts : Calories 210 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

EASY HOMEMADE PASTA DOUGH



Easy Homemade Pasta Dough image

Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no more than 4 to 6 minutes to boil.

Provided by pho1962

Categories     100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups flour
3 large eggs, room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed

Steps:

  • Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
  • Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Nutrition Facts : Calories 340.8 calories, Carbohydrate 48 g, Cholesterol 139.5 mg, Fat 11.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 635.5 mg, Sugar 0.5 g

FETTUCCINE



Fettuccine image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 3

1 pound 00 flour, plus more for dusting
25 large egg yolks
Semolina flour, for dusting

Steps:

  • Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow.
  • Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes.
  • Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough.
  • Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside until ready to use.

CHEF ANNE'S ALL-PURPOSE PASTA DOUGH



Chef Anne's All-Purpose Pasta Dough image

Provided by Anne Burrell

Time 1h45m

Yield 6 servings

Number Of Ingredients 5

1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
Kosher salt
1 to 2 tablespoons water or more if needed

Steps:

  • Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
  • Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
  • When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
  • When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
  • Roll and cut the pasta into desired shape.
  • How smooth and supple!

HOW TO MAKE HANDMADE PASTA RECIPE BY TASTY



How To Make Handmade Pasta Recipe by Tasty image

Making fresh, homemade pasta dough doesn't have to be tedious! All you need is some flour, eggs, and a tiny bit of arm strength as you knead it all together - no food processor or fancy stand-mixer required. And once your noodles are ready, all it takes is 2-3 minutes of cooking before you can add your sauce, sprinkle your cheese, and open that wine.

Provided by Jody Duits

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 cups all-purpose flour, plus more for dusting
1 pinch kosher salt
2 large eggs
6 large egg yolks
1 tablespoon extra virgin olive oil
2 cups '00' grade pasta flour, plus more for dusting
1 pinch kosher salt
3 large eggs
5 large egg yolks
1 tablespoon extra virgin olive oil
1 cup semolina flour
1 cup all-purpose flour, or '00' flour
1 pinch kosher salt
2 large eggs
6 large egg yolks
1 tablespoon extra virgin olive oil

Steps:

  • On a clean, sturdy work surface, turn out your chosen flour(s) and salt and make a large well in the middle with your hands.
  • Whisk the eggs, egg yolks, and olive oil together in a medium bowl until combined, then pour the mixture into the well.
  • Using the same fork, whisk the eggs, slowly incorporating more and more flour into the eggs by moving your fork along the edges of the well.
  • Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle some of the mixture over the dough, continuing to do so until the dough is easier to knead.)
  • Knead the dough for 7-10 minutes, until the dough is smooth and elastic. When you poke the dough, it should spring back.
  • Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
  • Unwrap the dough and cut into 8 equal pieces so that it's easier to work with. Take 1 piece and wrap the rest in the plastic wrap so that they don't dry out.
  • Lightly flour your work surface, and begin rolling out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape. This helps form a more even rectangular shape and makes the dough a little bit easier to work with.
  • Continue rolling out the dough until it is very thin. When you lift the dough, you should be able to see your hands through it.
  • Fold the top and bottom of the rectangle to meet in the middle, then fold over again--this will make the dough easier to cut. Cut the dough to your ideal shape. Loosen or unravel the cut dough immediately, so it doesn't stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
  • Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn't clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!)
  • Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
  • Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.
  • Enjoy!

Nutrition Facts : Calories 1401 calories, Carbohydrate 163 grams, Fat 48 grams, Fiber 6 grams, Protein 69 grams, Sugar 2 grams

HOMEMADE PASTA DOUGH



Homemade Pasta Dough image

Go for it. Once you try homemade pasta, you're hooked. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 8

2 large eggs
1 large egg yolk
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup semolina flour

Steps:

  • In a small bowl, whisk the first 6 ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky)., Lightly dust work surface with flour; knead dough gently 5 times. Divide into 6 portions; cover and let rest 30 minutes., To make fettuccine, roll each ball into a 10x8-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/4-in.-wide strips. Cook in boiling water 1-3 minutes.

Nutrition Facts : Calories 217 calories, Fat 5g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 124mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

HOMEMADE FETTUCCINI PASTA DOUGH



Homemade Fettuccini Pasta Dough image

Make and share this Homemade Fettuccini Pasta Dough recipe from Food.com.

Provided by hollyberry117

Categories     Healthy

Time 16m

Yield 6 serving(s)

Number Of Ingredients 8

2 eggs
1 egg yolk
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup semolina flour

Steps:

  • In a small bowl, whisk the first six ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky).
  • Lightly dust work surface with flour: knead dough gently five times. Shape into a round and divide into six wedges - like a pie.
  • Shape wedges into balls. Cover with plastic wrap and let rest for 30 minutes.
  • Roll each ball into a 10x8 inches rectangle, dusting lightly with flour as you go.
  • Roll up jelly-roll style.
  • Cut into 1/4 in.-wide strips. Cook in boiling water 1-3 minutes, until al-dente.

Nutrition Facts : Calories 216.3, Fat 5, SaturatedFat 1.1, Cholesterol 89.7, Sodium 122.9, Carbohydrate 34.3, Fiber 1.4, Sugar 0.2, Protein 7.5

MISSY ROBBINS'S FRESH FETTUCCINE



Missy Robbins's Fresh Fettuccine image

This fresh pasta recipe comes from chef Missy Robbins and Talia Baiocchi's new cookbook, Pasta: The Spirit and Craft of Italy's Greatest Food ($35, amazon.com). It uses a whopping 24 egg yolks and the result is a dough with a richer, silkier mouthfeel than one that includes the whole egg. Spend the afternoon rolling with this fun and edible DIY project, and enjoy the feast later in the form of this Fettuccine Alfredo.

Provided by Martha Stewart

Categories     Vegetarian Recipes

Yield Makes 2 pounds

Number Of Ingredients 2

500 grams "00" flour (4 1/3 cups), plus more for kneading and dusting
454 grams large egg yolks (24 to 26)

Steps:

  • Place flour on a wooden work surface and create a barricade with a center sanctuary for your yolks that is 5 to 6 inches in diameter but not more. (If you create too much space, your barricade won't be strong enough to hold the yolks as you begin to incorporate the flour.) To avoid any additional risk to your barricade, mix, but do not beat, your yolks before adding them to well. Kick off by adding half of yolks to well and use a fork to incorporate inner layer of flour, stirring in a continuous motion around circumference to combine. Continue adding the rest of yolks, incorporating flour as you go. If you bust through your barricade, not to worry. Use a bench scraper to catch egg mixture and fold it back into flour, doing this at every edge until you have a mixture that is thick enough to contain itself.
  • Knead: The dough will be sticky at first, so as you work it, continue to remove dough that clings to your hands and return it to the mass. The dough will begin to firm up as the gluten is activated by kneading, but if it feels a touch too dry and is not integrating (this can happen when the environment is drier, such as during the winter or when you're working in an arid climate), add about 1 tablespoon room-temperature water to loosen. Fold dough in on itself, pressing down and away from your body with the heel of your dominant hand. (You can hold the edge of the dough closest to you with your other hand to keep it in place as you stretch it away from you.) Rotate 180 degrees, fold, and press again.
  • Repeat this rotating, folding, and pressing motion until dough is smooth and relatively firm to the touch, 8 to 10 minutes. Use bench scraper to clean off any pieces of dough that clump and stick as you're kneading. Lightly dust board with flour if needed; be careful not to add too much, as it will dry out the dough. When properly kneaded, dough's texture should resemble that of Play-Doh, and it should spring back just slightly when poked. Cover with plastic wrap and set aside at least 30 minutes. (This allows it to become more pliable.) If you're not forming pasta until the evening or the next day, place dough in refrigerator and remove 20 minutes before you plan to roll it out, so it returns to room temperature. Use within 24 hours.
  • Roll and sheet: These instructions assume that you're using a manual sheeter (such as Imperia). If you're working with the Kitchen-Aid attachment or another motorized sheeter, more power to you. It will undoubtedly make your life easier, and the instructions that follow will be more detailed than necessary, though they will still apply. I do recommend, however, starting with a manual sheeter, as it will help you learn to make decisions based on feel rather than prescription. To start, cut your dough into quarters so you're working with smaller, more manageable pieces. Begin with one piece and cover remaining pieces with plastic wrap. Dust board and rolling pin with a bit of flour. Roll dough out to an oval, 1/4 to 1/2 inch thick and about 8 inches long. (You want it to be thin enough to fit through the sheeter's widest setting, but not so wide that it doesn't have room to expand widthwise as it's fed through.)
  • Feed dough through once, cranking with your dominant hand while you very gently lead it through with your nondominant hand. Then fold dough into thirds by bringing one end to middle and then other end over top, as if folding a business letter. Lightly press on top to seal, then feed one narrow end of dough through sheeter again. (What you're doing at this point is essentially re-kneading the dough and making sure there is no extra air in it.) Repeat fold-and-feed at least three times, until dough is smooth and uniform.
  • Decrease setting on your sheeter (to 5 on the Imperia, or 2 on the KitchenAid) and feed dough through again. At this point, the sheet will be long enough to be a bit unwieldy to work with. You can return it to your floured board, cut it in half, and work with only one length at a time, covering length(s) not in use with a kitchen towel or plastic wrap. As the sheet becomes longer and thinner, you will need to handle it with more care. Continue passing sheet through roller and decreasing the setting in this way until it has been passed through at number 6 on the Kitchen Aid (passed through one time) or down to 2 on Imperia (passed through twice). As you work, your sheet may become tacky and require a light dusting of flour; be careful not to add too much, or you'll end up with a sheet that's too dry. Lightly dust with flour and transfer to a parchment-lined sheet tray, layering parchment between each sheet to ensure they do not stick together. Cover with plastic wrap or a kitchen towel and repeat process until you have sheeted your full batch of dough.
  • Lightly dust your wooden work surface with more "00" flour. Line a baking sheet with parchment; lightly dust with semolina. Lay your sheet(s) of dough on the work surface. Use a knife to cut 18-inch-long sheets, removing scraps from unclean edges (save them for soup). Cover with plastic wrap or a kitchen towel.
  • Place a fettuccine cutter on your hand-cranked pasta machine (such as Imperia) or KitchenAid. (If you don't have a cutter attachment, or prefer to hand-cut, fold one pasta sheet in half and then in thirds, until you end up with a small packet, about 4 1/2 by 6 inches. Position packet horizontally with longer side parallel to you. Trim and discard any uneven edges. Beginning at left or right edge of your packet, move inward and cut 1/4-inch-wide strips; skip step 4.)
  • Holding one end of a pasta sheet with your nondominant hand, gently feed opposite end into cutter and begin cranking with your dominant hand. Keep sheet nearly perpendicular to machine as you crank. As pasta moves through machine, move your nondominant hand under cutter to catch it. (If you are using a KitchenAid, feed with one hand and catch with the other.)
  • Generously dust strands of fettuccine with "00" flour and gently shake to separate. Curl batch into a nest and place it on prepared baking sheet. Repeat with remaining pasta sheets. Let dry 20 to 30 minutes at room temperature. If not using right away, cover sheet with plastic wrap and refrigerate up to 24 hours.

BASIL FETTUCCINE (PASTA NOODLE RECIPE)



Basil Fettuccine (Pasta Noodle Recipe) image

Make this tasty but nutritious pasta- it will save you money- and impress your friends and family. I use this easy to make pasta (in the food processor) to make noodles as well as some raviolis- lovely!

Provided by That Napa Chicken R

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
1 egg
1 teaspoon olive oil
2 tablespoons water
2 1/2 tablespoons all-purpose flour

Steps:

  • Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined.
  • Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil.
  • Refrigerate dough for 2 hours.
  • Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
  • Allow pasta to dry for one hour prior to cooking if making noodles.
  • Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

Nutrition Facts : Calories 218.2, Fat 2.9, SaturatedFat 0.6, Cholesterol 52.9, Sodium 19, Carbohydrate 39.8, Fiber 1.7, Sugar 0.3, Protein 7.1

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From billyparisi.com


HOMEMADE FETTUCCINE NOODLES & ALFREDO SAUCE - INSTRUCTABLES
1-Pour flour onto table surface and create a bowl effect. 2-Beat eggs and pour half into center of flour. 3- Gently whisk the eggs, gradually pulling in the flour from the sides. 4-Continue whisking and add half the oil. 5-Add the remaining eggs and continue to …
From instructables.com


SCRATCH PASTA RECIPE - THERESCIPES.INFO
From fresh pasta dough you get tagliolini or tagliatelle, ravioli or tortellini and lasagna.. It doesn't take long to make fresh homemade pasta recipe: 15-20 minutes for a nice smooth and elastic pasta dough, 30 minutes of rest, 15 minutes to roll out… in about 1 …
From therecipes.info


HOMEMADE PASTA - SPAGHETTI AND FETTUCCINI - GROW WITH DOCTOR JO
Cut the rolled dough into the desired width with either the spaghetti or fettuccini attachment. Alternately cut the dough by hand with a knife. Cook the pasta in 4 quarts of boiling water until desired doneness (about 4 minutes). Drain into a colander and run under cool water briefly to stop the cooking process.
From growwithdoctorjo.com


KITCHENAID PASTA RECIPE - PINA BRESCIANI
2019-05-27 3 eggs. 1 tsp olive oil. pinch of salt. Instructions. To make the pasta dough. In a mixing bowl, add flour. Make a well in the center of the flour and add the eggs. Add the eggs, salt and olive oil. In the bowl, start mixing the ingredients together with your hands, about one minute.
From pinabresciani.com


HOMEMADE PASTA RECIPE (FETTUCCINE, LINGUINI, SPAGHETTI)
2021-06-21 Step 1. Set up pasta dough ingredients. Pour flour on a dry work surface like a butcher’s block. Make a small well in the center of the flour (like a mini crater), making sure there is still a little flour at the lowest part. Add whisked eggs to …
From sipbitego.com


HOMEMADE FETTUCCINE PASTA - OURITALIANAMERICANKITCHEN.COM
Fold the ball in half and gently press to flatten the ball into a thick fold. Rotate 90 degrees and repeat. Keep rotating (in the same direction) and pressing/folding until the dough is smooth and pliable like fresh play-doh. Press and knead the dough until a smooth, stiff brick of dough forms. Again, it’s okay if you don’t incorporate all ...
From ouritalianamericankitchen.com


HOMEMADE FETTUCCINE PASTA RECIPE - FOOD NEWS
Recipe Homemade Fettuccine Pasta. Back To Recipe Box Menu. Homemade Fettuccine Pasta. Ingredients . 2 large eggs; 7 oz 00 flour, plus extra for dusting (00 flour can be substituted for unbleached All-Purpose-Flour) a little Semolina . Method. Place 6 oz flour on a clean work surface. Reserve the remaining 1 oz to use if […]
From foodnewsnews.com


FETTUCCINE PASTA DOUGH RECIPE - THERESCIPES.INFO
Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms. Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. See more result ››.
From therecipes.info


BEST MISSY ROBBINS' FETTUCCINE RECIPES | BAREFOOT CONTESSA: BACK …
2019-10-28 The dough will be bright yellow. Step 2. Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes. Step 3. Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the ...
From foodnetwork.ca


HOMEMADE ITALIAN PASTA RECIPE - YOUR GUARDIAN CHEF
2021-03-26 Put the lid on the pan until the water starts boiling again. Once the water boils remove the lid otherwise the foam will overflow from the pan. Stir the pasta from time to time. Keep the heat high so the water boils all the time. Always cook the pasta 1 minute less than what is written on the pasta box.
From yourguardianchef.com


FETTUCCINE PASTA FROM SCRATCH - COOKING FROM HEART
2015-10-15 3. Bring a large pot of water to boil with 1.5 teaspoon or more of salt and a teaspoon of olive oil. Meanwhile, cut the rolled pasta in half (if it’s too long). Take each half of the pasta sheet and roll it on the fettuccine cut on the pasta machine. When the fettuccine pasta is out, dust it with some more flour if it’s sticky. Drop the ...
From cookingfromheart.com


HOMEMADE PASTA DOUGH - HOW TO STEP BY STEP - INSIDE THE …
2018-10-12 Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth and pliable. Wrap the dough in cling film and leave to rest for 30 minutes, out of the fridge (photos 4-6). Once the dough is rested it's time to roll it out.
From insidetherustickitchen.com


BASIC HOMEMADE PASTA DOUGH RECIPE | REAL SIMPLE
Directions. Step 1. Place flour in a large bowl and create a well. Add eggs and 1½ teaspoons water to well; beat eggs with a fork. Slowly incorporate flour into egg mixture. Once about half the flour is incorporated and shaggy pieces of dough begin to form, use your hands to bring dough together into a ball.
From realsimple.com


DRIED HOMEMADE PASTA - THERESCIPES.INFO
Homemade Pasta Recipes | Allrecipes best www.allrecipes.com. Consistently great and easy pasta dough. This makes really great homemade linguine or ravioli for a manual pasta machine. If its too sticky, just roll a bit in flour. This recipe makes enough pasta for 24 small raviolis or 4 servings of linguine. Whatever pasta you make should take no ...
From therecipes.info


HOMEMADE PASTA - GIMME SOME OVEN
2019-05-15 Place the flour in a mound on a large cutting board. Then use your fingers or a spoon to create a good-sized well in the middle of the flour mound (kind of like a volcano). Add the eggs in the center of the well. Sprinkle the salt and drizzle the olive oil on top of the eggs. Use a fork to begin whisking the eggs.
From gimmesomeoven.com


HOMEMADE VEGAN PASTA RECIPE (EGGLESS PASTA DOUGH)
2019-01-30 Create a well. Pour in water and olive oil, mix together until well combined. Transfer to a working surface and knead to a smooth and soft dough, about 8-10 minutes. (Add more flour if the dough is too wet, add more water, if too dry). Form to a ball, wrap in cling foil and let chill in the fridge for 1/2 hour.
From biancazapatka.com


HOW TO MAKE HOMEMADE FETTUCCINE (BY HAND OR MACHINE)
2021-08-17 Shape a well in the center of your flour. Add the egg, egg yolks and about 1 Tablespoon (15 milliliters) of water to the well. Using a fork, begin to whisk the eggs and water together until smoothly combined. Continue whisking, while slowly bringing flour into the eggs to form a smooth paste.
From foodworthfeed.com


PASTA DOUGH RECIPE - PREPPY KITCHEN
2022-05-28 1. On a smooth, clean work surface, place 2 cups of flour in a mound. Using the back of a rounded bowl or large spoon, create a well in the center of the flour large enough for the wet ingredients, about 4 inches wide. 2. Crack the eggs into the well, and add olive oil …
From preppykitchen.com


HOMEMADE LEMON PASTA DOUGH RECIPE - THERESCIPES.INFO
Easy Homemade Pasta Dough Recipe | Allrecipes top www.allrecipes.com. 1 teaspoon salt 2 tablespoons water, or as needed Add all ingredients to shopping list Directions Instructions Checklist Step 1 Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
From therecipes.info


FETTUCCINE PASTA RECIPE FOR KITCHENAID - THERESCIPES.INFO
Fettuccine Using Kitchenaid Pasta Attachment Recipe - Food.com trend www.food.com. Pasta: In Kitchenaid stand mixer bowl combine flour, eggs, 1ml salt, 1 tbsp water. Using flat beater on setting 2 combine ingredients for 30 seconds. It should be …
From therecipes.info


BEST BASIC PASTA DOUGH RECIPE FROM 'BOBBY AND GIADA IN ITALY'
2021-05-21 Directions. Mound 3 ½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and olive oil. Using a fork, beat together the eggs ...
From parade.com


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Top Asked Questions

How to make fettuccine pasta?
Directions In a small bowl, whisk the first six ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Lightly dust work surface with flour; knead dough gently five times. Divide into six portions; cover with plastic wrap. To make fettuccine, roll each ball into a 10x8-in.
How do you make fettuccine noodles from Homemade dough?
Once your homemade dough is all rolled out and rested, simply slide on the fettuccine noodles pasta attachment along with the crank and roll each cut sheet of dough through and poof, you’ve got fettuccine noodles.
How to make pasta dough?
Step 1: Make the pasta dough. Put 00 flour onto a cold surface and use a fork to form a well in center. Season the center of the well with salt and add olive oil. Crack eggs into bowl and gently whisk together. Add a third of whisked eggs into well. Use the fork to gradually incorporate flour into the eggs.
How to cut fettuccine dough?
Cut each piece of dough using the fettuccine cutter. Flour the cut pasta so that it does not stick together. Place cut pasta on a flour-dusted sheet tray and cover with a dish towel while rolling and cutting the remaining dough. It is best to separate the piles of pasta. If you layer them on top, they will stick to each other.

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