Homemade fettuccine

Name: Homemade fettuccine
Total time: 45 min
Yield: 1
Cuisine: Italian
Ingredients: Wheat flour for baking - 100 g; Chicken egg - 60 g; Vegetable oil - 17 g; Vegetable oil - 5 g; Dried rosemary - 1 g

Cookinero 3 Mar 2025

5870

You can now make the most delicious Italian pasta at home!

How to cook Homemade fettuccine

Step 1

Break the chicken egg into a deep bowl. Beat the egg until smooth. While beating the egg, add salt to taste.

Step 2

Add sifted flour to the beaten egg and mix thoroughly. Add vegetable oil to the dough. Olive oil is best. Knead the thick dough thoroughly.

Step 3

Dust your work surface with flour. Roll out the dough thinly on your work surface. Fold the dough in half and dust the outside and inside of the dough with flour. Fold the dough in half again.

Step 4

Carefully cut the dough into equal strips 1 cm thick.

Step 5

Boil homemade fettuccine in salted water until tender, 5-7 minutes.

Homemade fettuccine - FAQ About Ingredients, Baking Time and Storage

Can I use whole wheat flour instead of all-purpose flour for this fettuccine recipe?

Yes, you can substitute whole wheat flour, but the dough will be denser. For a lighter texture, use a mix of 50% whole wheat and 50% all-purpose flour or add 1-2 tbsp extra water to adjust consistency.

How long can I store homemade fettuccine, and what's the best way to store it?

Fresh fettuccine keeps in the fridge for 2-3 days if dusted with flour and stored in an airtight container. For longer storage, freeze it in a single layer for up to 1 month—no need to thaw before cooking, just add 1-2 extra minutes to boiling time.

Can I make this recipe egg-free for a vegan version?

Yes! Replace each egg with 3 tbsp aquafaba (chickpea water) or a flax egg (1 tbsp ground flaxseed + 3 tbsp water). The texture will be slightly softer, so handle the dough gently when rolling.

What's the best way to prevent fettuccine from sticking together while cooking?

Use plenty of boiling salted water (like pasta water should taste like the sea) and stir occasionally during the first minute of cooking. Adding 1 tbsp olive oil to the water also helps reduce sticking.

Can I air-dry homemade fettuccine for later use instead of freezing?

Absolutely! Hang cut noodles on a drying rack or clean hanger for 12-24 hours until completely dry. Store in an airtight container for up to 2 weeks. Cook time may increase to 8-10 minutes.

What sauces pair well with homemade fettuccine?

Classic Alfredo, carbonara, or mushroom cream sauces cling beautifully. For lighter options, try garlic-lemon butter, fresh pesto, or a simple tomato-basil sauce to let the pasta shine.

My dough is too sticky—how can I fix it?

Gradually add 1 tbsp flour at a time while kneading until the dough becomes smooth and elastic. Let it rest covered for 10 minutes—this allows flour to fully hydrate and makes the dough easier to handle.

Can I use a pasta machine instead of hand-rolling?

Definitely! Roll dough through a pasta machine starting at the thickest setting, folding and repeating 2-3 times before gradually thinning to setting #5 or #6 for perfect fettuccine thickness.

How do I know when homemade fettuccine is cooked perfectly?

Taste a strand 1 minute before the suggested time. It should be 'al dente'—tender with a slight bite. Fresh pasta cooks much faster than dried, so watch closely to avoid overcooking.

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Homemade fettuccine

How to cook Homemade fettuccine

Step 1

Step 2

Step 3

Step 4

Step 5

Homemade fettuccine - FAQ About Ingredients, Baking Time and Storage

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