Fettuccine Pasta
Easy · 5 ingredients — shared from Reciquest
2 servings · Easy
Ingredients
- 1 cup AP flour (or 00 if you can find it)
- 1/4 cup semolina flour
- 2 eggs
- 2 tsp olive oil
- 1/2 tsp kosher salt (if using table salt, use a bit less to begin with, then add more to taste)
Instructions
- On a clean surface or a large mixing bowl, combine AP flour, semolina flour, and salt into a small mound and mix lightly with your hands until combined.
- Make a small well in the mound and add your eggs and the olive oil.
- With a fork, start whisking the eggs, slowly incorporating the flour mixture as you do.
- Once it becomes difficult to mix with a fork, use your hands to form into a shaggy dough.
- If it feels too dry, add a bit of water 1 tsp at a time, however it should be a bit shaggy and dry at this point.
- Knead for 5-6 minutes (sprinkling flour as needed so it does not stick to your hands), until dough becomes smooth and bounces back when you poke it with a finger.
- Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 mins.
- When you are ready to roll out your pasta, cut the dough into 4 equal pieces, flatten them out a bit, and follow the manufacturer's instructions on your pasta machine (make sure to sprinkle with ap flour regularly to keep them from sticking).
- Note: in class, we put the dough through the machine twice at each number setting for the first five settings)
- Bring a large pot of water to a boil.
- Salt the water so it is as salty as seawater (anywhere from 2-4 Tablespoons of salt).
- When the water is boiling, drop in pasta and cook for about 1 minute 10 seconds.
- When pasta is ready, immediately transfer it to your tomato sauce and combine. Let cook for another 1 minute and serve while hot.
- Note: Before draining your noodles, reserve 1 cup of the pasta water and add to the sauce. This will give extra seasoning and thicken the sauce up a bit with the starch from the pasta.
Make the Pasta
Boil the Pasta
Tags: pepperplate-import