EGG FETTUCCINE & TOMATO & BASIL SAUCE
Discover the satisfaction of crafting your own gourmet meal! This recipe guides you through making fresh egg fettuccini, then pairing it with a classic tomato basil sauce for a dish worthy of your favorite Italian restaurant.
Equipment
- 1 Pasta Roller
Ingredients
- 2 cups all-purpose (plain) flour
- 3 large eggs, beaten
- Water (as needed)
Instructions
- Sift the flour into a large mixing bowl.
- Push the flour out of the very center of the bowl, to make a ‘well’. Pour the beaten egg into the well.
- Slowly incorporate the flour into the egg by mixing a small amount of flour into the well at a time and mixing until incorporated. Start by mixing in flour around the perimeter of the egg, and gradually widening the mixing to include more and more flour. Mix until all of the egg is mixed into the flour.
- At this stage, use your hands to try to form a rough ball. If the dough is too dry, add a few drops of water and incorporate. Be careful to not add too much liquid – it‟s better to slowly add water as needed, as opposed to trying to add more flour to a sticky dough. My trick is to wet my fingers, instead of pouring water directly into the dough. This ensures a minimal amount of water is added, and is more evenly distributed.
- Knead the dough for a few minutes, until it is smooth.
- Roll the dough into a ball, cover with plastic wrap, and set aside to rest. It should be allowed to rest for at least 15 minutes, at most 2 hours. Take this time to set up your pasta roller, and/or to prepare the sauce.
- Divide dough into 6 equal pieces. Take one piece to start, and put the remaining back into the plastic wrap so that they don’t dry out.
- Form the piece of dough into a ball, and then flatten using the palm of your hand.
- Run this through the pasta roller at its widest setting.
- Place the dough horizontally on your work surface, and fold the long ends into the center, so that they meet. Press down on the edges to seal them. At this stage, you should have a rectangular shape.
- Run the dough through the pasta roller, open-side first, again at the widest setting.
- Repeat the sequence – putting the pasta through the widest setting, then folding the ends and running through again.
- Now run the dough through the roller two more times, again on the widest setting, without folding first. This will help to make the dough very smooth and elastic, for stretching.
- Now stretch the dough by running through the rollers, each time switching to a narrower setting. After the final setting, you should be able to see the outline of your hand through the dough. Note: The final setting depends on your machine. On my machine, (which has settings from 1-7) it started getting too thin and breaking at #2 setting, so I completed the process at #3 setting.
- Run the stretched dough through the fettuccine-sized cutters. Gently lay or hang your freshly cut pasta, and cover with a clean cloth so that it doesn’t dry out while you roll and cut the rest of your dough.
- Repeat the whole process for the remaining dough.
- Bring a large pot of water to a boil, gently drop in the freshly cut pasta, and cook for about 5 minutes or until just tender. Drain and toss with sauce and enjoy immediately!
- Note: The fresh fettuccine can be frozen before cooking. You may wish to lightly coat the pasta with a little bit of flour to prevent sticking. Gently tuck the pasta into a freezer safe bag and freeze flat. After cooking, the pasta may be refrigerated for up to two days.
Nutrition
Calories: 152kcalCarbohydrates: 32gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 1mgPotassium: 45mgFiber: 1gSugar: 0.1gVitamin A: 1IUCalcium: 6mgIron: 2mg
Tried this recipe?Let us know how if you liked it in the comments below!