What are fettuccine?
Originating in 15th-century Rome, fettuccine are long, flat ribbons of pasta. What distinguishes them from other strands is their width; they’re wider than linguine, but narrower than tagliatelle and pappardelle. This makes them ideal for a range of sauces – from chunkier, meat-based sughi to more delicate, oil or butter-based ones. And the best thing? They couldn’t be easier to make. Here’s our guide on how to make fettuccine from scratch in your own kitchen.
Our recipe for fresh fettuccine
Our head pastaia Roberta has put together a recipe for fresh fettuccine pasta that is quick, easy, and only requires tools that you’re likely to already have. In an hour or so’s time, you’ll have perfect strands of fettuccine ready to be devoured with your favourite sauce.
Serves: 2-3 people
Prep Time: 60 minutes
Cooking Time: 10 minutes
Calories per serving: 468 kcal
200g ‘00’ flour (plus more for work surface)
2 large eggs
Chef’s Tip: The perfect ratio of eggs to flour is 1 egg for every 100 grams (this amount serves 1-2 people)
Pasta cutter or knife
Pasta machine (optional)
Step 1: Making the dough
- On a clean marble or wooden work surface, pile the flour into a mound.
- Make a well in the centre of the mound large enough for the 2 eggs.
- Crack the eggs into the well.
- Beat the egg mixture with the fork, slowly pulling the flour from the sides of the well until the egg has all been absorbed by the flour. As the mixture thickens, start using your hands or a scraper to continue incorporating the flour.
- If needed, drizzle a small amount of warm water and continue mixing until you have a ball of dough. Be careful not to add too much water as you don’t want your dough to become sticky.
Step 2: Kneading the dough
- Clean the work surface of any excess flour or dough bits that never incorporated. Then lightly flour your clean work surface.
- Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high.
- Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand to create a shell-like shape.
- Turn the dough over, then press into the dough with your knuckles, one hand at a time. This process should be carried out around 10 times.
- Make back into a ball and repeat the stretching and knuckling process, using more flour if needed to prevent any stickiness.
- Repeat the process for about 10-20 minutes until the dough is smooth and silky.
- Roll the dough into a smooth ball.
Step 3: Letting the dough rest
- Place the dough in a small bowl and cover with a cloth or plastic wrap.
- Let the dough rest for at least 1 hour at room temperature or up to 1 day in the refrigerator.
- If the dough has been refrigerated, let it stand at room temperature for at least 1 hour before rolling and shaping.
Step 4: Rolling the pasta
- Lightly flour your surface.
- Shape the dough into a rough circle. Feel free to divide the dough in half to make it easier to roll out.
- With a rolling pin, begin rolling the dough as you would with a pastry crust, starting in the centre and rolling away from you to the outer edge.
- Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is 1/8 inch thin or less. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin. You now have your sheet of pasta dough - or sfoglia!
- If you have a pasta machine, feel free to use it to roll out the dough.
Step 5: Creating the Fettuccine shape
- Cut the dough sheet into thin strips of approximately 5mm in width. Note – If you’re using a pasta machine, simply select the correct cutter and feed the sheet through.
- Leave the ribbons to dry for around 15 minutes. You can do this either by hanging them from a pasta rack or twirling them into neat little bundles.
Step 6: Cooking the pasta
- Now that you have fresh pasta, get your sauce of choice ready and your meal is 5 minutes away! As a side note - if you’ve been a little overzealous and made too much dough, check out our guide to storing fresh pasta.
- Chef’s tip: Save ¼-cup of the pasta water to add to your sauce. The starch and salt in the pasta water adds flavour and helps thicken the sauce.
- Bring a large pot of water to a boil. Once boiling, add a couple of pinches of salt.
- Add pasta and cook for 3-4 minutes, or until al dente. Remember to always taste a piece first to ensure your pasta is cooked to perfection!
- Strain the pasta and mix with sauce.
Sauces for fettuccine
Fettuccine are a versatile pasta. Not too wide and not too narrow, they can be paired with both heavy and more subtle sauces. If you’re looking for a hearty dish, you could spice things up with inspiration from our ‘Njuda sausage, Amalfi Lemon, and mascarpone sauce. For something a little lighter, you can simply mix them in with a nutty pesto alla genovese and top with chopped cherry tomatoes.
At Pasta Evangelists, we bring a taste of Italy to your kitchen. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. Order from our weekly menu today, and we’ll offer you 25% off your first delivery - simply enter the code BLOG25 at checkout.
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