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Homemade fettuccine

Author
Cookinero 3 Mar 2025
5640
Homemade fettuccine

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

How to cook Homemade fettuccine

Step 1

Homemade fettuccine

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

Step 2

Homemade fettuccine

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

Homemade fettuccine

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

Homemade fettuccine

Carefully cut the dough into equal strips 1 cm thick.

Step 5

Homemade fettuccine

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

Homemade fettuccine - FAQ About Ingredients, Baking Time and Storage

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.
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.
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.
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.
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.
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.
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.
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.
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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