Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Fettuccine all'uovo con farina di semola di grano duro (rustica)

Egg Fettuccine with Semolina Flour (Rustic)

Name: Egg Fettuccine with Semolina Flour (Rustic)
Yield: 4 servings
Ingredients: 2 1/2 cups semolina flour (about 350 grams); 1/3 cup all-purpose flour (about 50 grams); 4 eggs; as needed water; as needed extra virgin olive oil; as needed coarse salt

Caterina Sansica @ricettedicaterina17

Palermo

Pasta. For us Italians, when we say "pasta," it's like saying "home." No matter where you are in the world, if you have a plate of pasta in front of you, you feel at home. I've traveled many times and sometimes even packed a box of spaghetti in my suitcase, just in case! I could share many more stories, but the most important thing, now more than ever, is how wonderful it is to make a great plate of pasta in just a few minutes without having to buy it. Easy to make, easy to cook, and easy to enjoy! This recipe makes more than enough for 4 people!

Caterina Sansica @ricettedicaterina17

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Ingredients

4 servings

2 1/2 cupssemolina flour (about 350 grams)
1/3 cupall-purpose flour (about 50 grams)
4eggs
as neededwater
as neededextra virgin olive oil
as neededcoarse salt

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Steps

1

Sift the flour onto a work surface suitable for kneading. (I have a special board I use just for making pasta, bread, and pizza.) Shape the flour into a mound with a well in the center. Add the eggs to the center and start mixing the flour into the eggs, working from the inside out, until a dough forms. If the dough is too stiff, add a little water. (The dough should come away easily from the work surface.)
2

Let the dough rest for about 30 minutes. In the meantime, you can prepare any sauce you like.
3

You can make a meat, seafood, or vegetable ragù, a white sauce, or just use tomato sauce. The choice is yours.
4

Next, sprinkle some semolina flour on the work surface and roll out the dough with a rolling pin. The dough will be a bit rough, but it will taste better and hold the sauce well.
5

When the dough is thin enough for your liking, roll it up and cut it into strips to make real fettuccine (as shown in the photo).
6

Drop the pasta into boiling water with a bit of coarse salt. Cook for 3 to 4 minutes. Add a drizzle of olive oil to keep the pasta from sticking... and enjoy!
7

I look forward to seeing your photos.
8

If you want a finer pasta, swap the amounts of the two flours.