Homemade Pasta Fettuccine

1. 1

   In a bowl, combine the flours of the ingredients with chopsticks.

2. 2

   Combine the egg and water and add 2/3 of it to the flour.

3. 3

   If it is still floury, add the egg mixture little by little.

4. 4

   Once the mixture resembles coarse crumbles, knead firmly using your body weight, pressing it down with the heels of your hands.

5. 5

   Move the dough to a working surface, and knead for about 10 minutes with pressing and folding motions.

6. 6

   When the dough is smooth and glossy, wrap it with plastic wrap and let it rest in the refrigerator for no less than 3 hours.

7. 7

   Divide the dough into 4 pieces and roll each dough out to 40 x 12 cm rectangles.

8. 8

   Dust with flour, fold the dough and cut into 6-7 mm strips.

9. 9

   Dust with a generous amount of flour and loosely bring together.

10. 10

    Make the pasta sauce before starting to boil the noodles.

11. 11

    Shake off the flour and boil them in salted boiling water for 2-3 minutes, drain and coat them with the sauce.

12. 12

    I had it with porcini and mushroom cream sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.