Homemade Fettuccine Recipe
Homemade Fettuccine Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This fresh fettuccine recipe will give you a real taste of Italy. —Taste of Home Test Kitchen
Featured In: Homemade Pasta Recipes
MAKES:
10 servings
TOTAL TIME:
Prep: 1-1/4 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 1-1/4 hours + standing

Ingredients

  • 3-1/2 to 4 cups semolina flour
  • 1 teaspoon salt
  • 1 cup warm water

Directions

Combine 3-1/2 cups flour and salt in a large bowl. Make a well in the center. Pour water into well and stir together, forming a ball.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking to surface and hands (dough will be stiff). Shape into a rectangle; cover and let rest for 30 minutes.
Divide dough into fourths. On a floured surface, roll each portion into a 16-in. x 8-in. rectangle. Dust dough with flour to prevent sticking while rolling. Cut crosswise into 1/8-in. slices. Separate noodles onto clean towels; let dry overnight (let dry in the shape the noodles will be stored in). Package dry pasta.
To cook fettuccine: Fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook, uncovered, for 8-10 minutes or until tender. Drain. Yield: 1-1/4 pounds.
In a large bowl, combine 1 pound chopped plum tomatoes, 1/3 cup pesto, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss with cooked pasta; sprinkle with Parmesan cheese.
Originally published as Homemade Fettuccine in Taste of Home Christmas Annual Annual 2012, p171

  • 3-1/2 to 4 cups semolina flour
  • 1 teaspoon salt
  • 1 cup warm water
  1. Combine 3-1/2 cups flour and salt in a large bowl. Make a well in the center. Pour water into well and stir together, forming a ball.
  2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking to surface and hands (dough will be stiff). Shape into a rectangle; cover and let rest for 30 minutes.
  3. Divide dough into fourths. On a floured surface, roll each portion into a 16-in. x 8-in. rectangle. Dust dough with flour to prevent sticking while rolling. Cut crosswise into 1/8-in. slices. Separate noodles onto clean towels; let dry overnight (let dry in the shape the noodles will be stored in). Package dry pasta.
  4. To cook fettuccine: Fill a Dutch oven three-fourths full with water. Bring to a boil. Add noodles; cook, uncovered, for 8-10 minutes or until tender. Drain. Yield: 1-1/4 pounds.
In a large bowl, combine 1 pound chopped plum tomatoes, 1/3 cup pesto, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss with cooked pasta; sprinkle with Parmesan cheese.
Originally published as Homemade Fettuccine in Taste of Home Christmas Annual Annual 2012, p171

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