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1
Using either a stand mixer with a dough hook or a food processor blend all your ingredients together.
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2
In a stand mixer you should start from a low speed and work your way up for at least 3 or 4 minutes until your dough has a Play-doh feel to it.
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3
If its too wet sprinkle in a bit of flour or if its too dry and breaking apart add a teaspoon of your egg whites and continue working it.
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4
Form your dough into a ball, wrap it in plastic wrap and let it rest at room temperature for an hour.
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5
After it has rested unwrap it and flour it and your work surface well.
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6
Start rolling with your rolling pin and once your dough is flat and thin fold the edges inside and fold again (see related blog link for step-by-step photos).
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7
Turn your dough around and start rolling again towards the shorter sides.
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8
Cut your dough in half when its too long too handle and roll again.
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9
Repeat one more time with both halves of the dough.
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10
At the end you should have four individual sheets to work with.
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11
Work one sheet at the time until its really thin and about 16 inches (40cm) long.
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12
Dont panic if the dough pulls back a lot, just keep rolling.
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13
When your sheets are nice and thin its time to give the fettuccine shape to your pasta.
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14
Fold your sheet four times carefully applying flour so it wont stick.
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15
Then with a sharp knife cut into thin strips about half and inch (1cm) each.
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16
Carefully unfold each strip and arrange into a nest while flouring so the fettuccine wont stick together.
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17
Repeat until all the noodles are cut.
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18
Boil in a pot of salted water for 2 1/2 minutes, then drain and serve immediately with sauce of your choosing.
