Homemade Fettuccini Pasta Dough – a delicious recipe with eggs, egg yolk, water, olive oil, fresh coarse ground black pepper, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a small bowl, whisk the first six ingredients. On a clean work surface, mix the all-purpose and semolina flours, forming a mound. Make a large well in the center. Pour egg mixture into the well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (the dough will be slightly sticky).
2
Lightly dust work surface with flour: knead dough gently five times. Shape into a round and divide into six wedges - like a pie.
3
Shape wedges into balls. Cover with plastic wrap and let rest for 30 minutes.
4
Roll each ball into a 10x8 inches rectangle, dusting lightly with flour as you go.
5
Roll up jelly-roll style.
6
Cut into 1/4 in.-wide strips. Cook in boiling water 1-3 minutes, until al-dente.
359
kcal
Calories
12
g
Fat
46
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 eggs, 1 egg yolk, 1/4 cup water, 1 tablespoon olive oil, and more.
Yes, Homemade Fettuccini Pasta Dough falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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