Makes about 1 pound, enough to serve 4 to 6
NOTES:
The longer the dough rests in step 2, the easier it will be to roll out.
Use a large spinning wooden rolling pin for this recipe.
If your chef’s knife is not very sharp, use a serrated knife to cut the dough in step 4.
This pasta pairs well with cream and butter-based sauces (see following recipes,) but will work with any type of sauce. It can also be used to make filled pastas like ravioli or tortellini.
Ingredients
2 cups (10 ounces) 00 flour,that is the finest quality you can find. You can use ordinary flour but the 00 is the best!
2 large eggs
6 large egg yolks
2 tablespoons olive oil
1. Process flour, eggs, yolks, and oil in food processor until mixture forms cohesive ball that rotates around processor bowl, about 30 seconds.
2. Turn dough ball onto dry surface and knead until smooth, 1 to 2 minutes. Shape dough into 6-inch-long cylinder. Cover with plastic wrap and set aside to relax for at least 1 hour and up to 4 hours.
3. Cut cylinder crosswise into 6 equal pieces. Working with 1 piece of dough (rewrap remaining dough), place cut-side down on clean counter and press into rough 2 ½ inch square. Using heavy rolling pin, roll from center of dough away from you in one motion. Return rolling pin to center of dough and roll towards you in one motion. Repeat rolling out until dough sticks to counter and measures roughly 11 inches long. Lightly dust both sides of dough with flour and continue rolling out until dough measures about 24 inches long and 4 to 5 inches wide (You should be able to easily see the outline of your fingers through dough). If dough sticks to counter and wrinkles when rolled out, lightly dust with flour.
4. Dust dough heavily with flour, particularly at ends. Roll both ends of dough up until they meet as two cylinders in center (forming a scroll). With sharp chef’s knife, slice scroll crosswise into 3/16-inch-thick noodles. Thread wooden or metal skewer under pasta between cylinders; lift skewer so that pasta unravels on both sides. Use fingers to uncurl pasta ends and remove excess flour, then prop skewer between two tall cereal boxes or books so noodles hang freely (alternatively, noodles can be tossed with generous amount of flour and spread out on baking sheet). Repeat rolling and cutting remaining pieces of dough. (For best results, cut noodles should be cooked within 4 hours).
5. Bring 4 quarts water to boil in large Dutch oven. Add 1 tablespoon salt and pasta and cook until tender but still slightly toothsome, about 3 minutes. Drain pasta and toss with sauce of your choice; serve immediately.
SERVING IDEA:
Fettuccine with Butter and Parmesan
Serves 4
After draining pasta return to pot and add 5 tablespoons softened unsalted butter and ½ cup grated Parmesan cheese. Cook over low heat, tossing to combine ingredients, for 1 minute. Season with salt and pepper; serve
EASY RECIPE:
Fettuccine with Lemon and Cream
Serves 4
Heat 1 1/3 cup heavy cream, 5 tablespoons unsalted butter, and ¼ cup lemon juice in 12-inch skillet over low heat until butter is melted and cream comes to bare simmer. Turn off heat and set aside. After draining pasta add to skillet with cream mixture. Add 1 cup grated Parmesan and 1 teaspoon lemon zest; cook over low heat until sauce is slightly thickened and coats pasta. Season with salt and pepper; serve
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