It’s completely different from your everyday Regina ready to boil dry version. Even if you do it once in your life, it’s worth it just to be able to oh-so-casually say, “What brand is this pasta? Oh no, it’s not store-bought. I made it actually.”
Total Time
2hr
5.0
1 Rating
Author: Healthy-ish
Servings:
4
Ingredients
•
2 1/2
cups
All-Purpose Flour
•
3
Eggs
•
1
tsp
Olive Oil
•
as needed
Salt
Cooking Instructions
1.
In a bowl, mix Salt (as needed) and All-Purpose Flour (2 1/2 cups). Make a little well in the centre. Beat the Eggs (3) and Olive Oil (1 tsp) together and slowly pour them into the well.
2.
Gradually start mixing the wet and dry ingredients with a wooden spoon making sure the well stays intact. Just keep stirring in a circular motion, incorporating more and more flour into the egg until you get a soft, shaggy ball of dough.
3.
Transfer the ball of dough to a floured surface and start kneading it. Pull it, stretch it, pound it. Knead for 15 minutes or until not sticky and shiny.
4.
Wrap it up in cling film and let it rest for about 30 minutes.
5.
Divide the dough into 2 or 4 parts. Flatten the piece of dough into a rectangular disc and then run it through the pasta machine's largest setting, then repeat with a narrower setting until you have a thin sheet of dough.
6.
Run the sheet through the fettuccine extension and dust the pasta strands with flour to keep them separated.
7.
Use a cloth hanger to hang pasta. Boil the pasta in water and cook for 2 minutes.
8.
Serve with a sauce. Enjoy!
Nutrition Per Serving
CALORIES
325
FAT
5.4 g
PROTEIN
12.0 g
CARBS
55.1 g
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