Homemade Pasta - Cooking - Midwest Husbands

Homemade Pasta

Fettuccine al dente

January 10, 2023

Fettuccine al dente

In today’s story of “Let’s use the gifts from our wedding registry,” we’re going to make Fettucine!

Have you ever made your own pasta? A few months ago, we attended a cooking class where we learned the technique and science behind making fresh noodles. Today we’re sharing our recipe with you as there is some discovery, trial, and error.

Recipe

Ingredients

2 c “00” flour
1 c semolina flour
4 large egg yolks at room temperature
1/8 t kosher salt
1/4 c extra-virgin olive oil
1/2 c water

Tools

Large cutting board or butcher block
Pasta-rolling machine
Plastic wrap
Bench scraper
Pasta drying rack

Lightly dust your cutting board or butcher block with semolina flour. Mound the measured “00” flour and semolina flour and make a well. Pour in the egg yolks and salt. Fold with hands to combine.
Gradually add the oil, then the water until the mixture forms a dough (the dough should stick together when between your fingers). If needed, add additional water, 1 t at a time, if the dough is too dry.
Continue to knead the dough until smooth, 5 to 8 minutes.
Cover with plastic wrap and refrigerate for 30 minutes.
Remove from refrigerator and give it a quick knead. Form back into a ball and cut the dough into quarters, then press flat.
Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting until thickness for fettuccini (our KitchenAid machine was last set to 4).
Cut sheets to length and send through the cutter attachment, if applicable. Otherwise, cut into 1/4″ wide strips.
Allow cut pieces to rest on the drying rack while bringing 4 quarts of salted water (use a palm-full of salt, trust us) to a boil. Cook pasta for 3-4 minutes.
Serve with your favorite sauce!

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About Midwest Husbands

We are an interracial, same-sex married couple, on our journey of building a family, turning our house into a home and capturing our daily adventures.

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Ingredients

Tools

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