Homemade Pasta Fettuccine

Name: Homemade Pasta Fettuccine
Yield: 4 servings
Cuisine: American
Ingredients: 160 grams Flour type 00 ★ (flour for pasta or bread flour); 80 grams Semolina flour ★; 1/4 tsp Salt ★; 1 Egg; 60 ml Water; 1 Bread flour for dusting

cookpad.japan @cookpad_jp

I just wanted to try making fresh pasta.

The kneaded dough is tough but it will get softer after you let it rest. If the dough is soft, it will get too soft to roll out after resting. This means you will have tougher pasta as you will need to dust it with more flour to roll it out evenly. Recipe by cherry

I just wanted to try making fresh pasta.

cookpad.japan @cookpad_jp

I just wanted to try making fresh pasta.

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Ingredients

4 servings

Pasta dough
160 gramsFlour type 00 ★ (flour for pasta or bread flour)
80 gramsSemolina flour ★
1/4 tspSalt ★
1Egg
60 mlWater
1Bread flour for dusting

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Steps

1

In a bowl, combine the flours of the ★ ingredients with chopsticks. Combine the egg and water and add 2/3 of it to the flour. If it is still floury, add the egg mixture little by little.
2

Once the mixture resembles coarse crumbles, knead firmly using your body weight, pressing it down with the heels of your hands.
3

Move the dough to a working surface, and knead for about 10 minutes with pressing and folding motions.
4

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.
5

Divide the dough into 4 pieces and roll each dough out to 40 x 12 cm rectangles. Dust with flour, fold the dough and cut into 6-7 mm strips. Dust with a generous amount of flour and loosely bring together.
6

Make the pasta sauce before starting to boil the noodles. Shake off the flour and boil them in salted boiling water for 2-3 minutes, drain and coat them with the sauce.
7

I had it with porcini and mushroom cream sauce.