Although this flour, semolina, and egg mixture begins as a stiff dough, it cooks into beautiful, velvety noodles that are as smooth as butter. A pasta machine makes this recipe easy and foolproof. Store-bought fettuccine simply can't compare to homemade.
Ingredients
Makes 12 servings
Make dough:
Step 1
Combine flour and semolina, then mound on a work surface (preferably wooden). Make a well in center and add eggs and 1/2 teaspoon salt to well. (Alternatively, put ingredients in a food processor.)
Step 2
Gradually stir enough flour into eggs (using a fork) to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in wall of well. Knead remaining flour into mixture with your hands to form a dough (it should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. (If using a processor, blend about 30 seconds total.)
Step 3
Cover dough with an inverted bowl and let dough rest 1 hour to make rolling easier.
Roll out pasta:
Step 4
Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting.
Step 5
Lightly dust 1 rectangle with flour and feed through rollers. (Keep remaining dough under bowl.) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking.
Step 6
Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through rollers once at each setting, without folding, until you reach the second to narrowest setting. Dough will be a smooth sheet (about 36 inches long and 4 inches wide). Cut sheet in half crosswise.
Step 7
Lay sheets of dough on lightly floured baking sheets to dry until leathery but still pliable, about 15 minutes. (Alternatively, lightly dust pasta sheets with flour and hang over the backs of chairs to dry.) Roll out remaining pieces of dough in same manner.
Cut pasta:
Step 8
附上意大利宽面条叶片(减少1/4-inch-wide strips) to pasta machine. Feed one end of driest pasta sheet (the first one you rolled out) into cutters, holding other end straight up, then catch strips from underneath machine before sheet goes completely through rollers and gently lay across floured baking sheets. (Alternatively, lightly flour strips and hang over backs of chairs.) Repeat with remaining sheets of pasta. Let pasta dry at least 5 minutes before cooking.
Cook pasta:
Step 9
Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until tender, about 2 minutes (do not overcook). Drain.
•Dough can be made (but not rolled out) 4 hours ahead and chilled, tightly wrapped in plastic wrap. Bring to room temperature before rolling out.
•意大利宽面条可以干到革质,但仍然pliable, about 30 minutes, then chilled in sealable bags up to 12 hours.
Leave a Review
Reviews (17)
Back to TopI followed this recipe exactly as written using my food processor and pasta machine. It was extremely easy to follow. The exact correct amount of flour and semolina, eggs and salt. I had no problems and this is the first time I have made pasta from scratch. Will never buy pasta again. This is the best fettuccine I have ever tasted. Thanks,
kotan
Omaha, NE
10/25/2016
Please note that this recipe is missing 2 cups flour in the ingredients list. This recipe calls for you to combine the flour and semolina, but no flour is listed in this recipe. It makes all the difference -- this recipe is missing 1/2 of the flour! My source for this correction is the Gourmet Italian cookbook (ISBN 978-0-547-84368-1).
bethannecarr
Coral Springs, FL
1/9/2013
I too noticed the discrepancy in the recipe but since I didn't have a copy of the original on hand I went with just straight semolina flour. I used a whole pound of semolina and then kneaded the dough with regular all-purpose. The dough was stiff. I let the dough rest for an hour; it softened up nicely, and then proceeded to work with the pasta machine. It turned out great and my guests loved it. I turned the cooked pasta into a classic Fettuccine Alfredo, which disappeared very fast, and was very good. I will be making this recipe again.
pstrychf1
Cincinnati, OH
2/13/2009
The recipe in the magazine does say 2 cups of each flour. Epicurious copied it incorrectly. Still, it was a difficult pasta recipe. The dough was way too dry with only 5 eggs. I added another egg and still had to add a little water and oil to the dough just to get it to come together. Eventually, I got a dough that would work, but it took time. Next time I will not use a recipe and just kind of wing it.
maggieskara
Spokane, WA
1/26/2009
I looked this up in the magazine. 2 cups of unbleached allpurpose flour 2 cups semolina 5 large eggs, lightly beaten
vlknh
Fitchburg
1/22/2009
This recipe as others have noted is incorrectly written. However, if you use a blend of seminola and regular flour to make the two cups you can make this recipe work. As instructed by others make a mound of flour on the counter or board. Make a well and add eggs (2-3 usually works) mixing the flour (with your hands) gradually into the egg mixture. Get a nice wet dough going and keep adding the flour until you get a nice mass of flour and egg mixture. Knead this a little bit until incorporated. Cut off chunks of this mixture and use your pasta machine rollers to do the work you should be able to proceed as the recipe instructs. If by chance you end up with dough too stiff to work with as you go, a little sprinkle of water will help to loosen it up. My very good Italian friend has helped me to make very fine pasta this way. Hope this clears things up a little
jpparkes
Kamloops, BC
1/21/2009
I've seen a variation on this recipe that called for 2c flour and 2c semolina. Unfortunately, it didn't work at all; I could not get the dough to come together into a non-crumbly, elastic dough.
misanthropic777
Mesa, AZ
1/10/2009
"...combine the semolina and the flour..." Er, per the ingredient list the semolina is the flour. I learned from Mario Batali a recipe scaling called "eggs of pasta". Place a pile of semolina on a wooden work surface, make a well in the center, and crack whole eggs into the well. (Roughly, 1 egg of pasta will feed 1 person with leftovers; 3 eggs of pasta will feed 4.) Start the eggs with a fork, incorporating the semolina a bit at a time till you have a thick batter or loose dough, then use your hands to work the flour in, a little at a time until you have a firm dough. When it becomes non-sticky, scrape the excess flour aside and continue to knead. There should be plenty of semolina left on the bench--I sift it and store it. Rest dough in the cooler for at least 30 minutes to let the flour (yes, semolina flour) absorb the eggs.
chef_riggy
Charlotte, NC
1/6/2009
this recipe is incomplete, don't even bother & stop rating it with 3/4 forks!!
Moiz
Mexico DF
1/6/2009
Sorry, but this isn't up to epicurious.com standards...or Gourmet's...and any dried pasta will last more than 12 hours, properly dried. There is NO rush to add recipes, be accurate or you will lose all of us!
cyberwife
Santa Fe,NM
1/5/2009
This sounded like something I would want to try but..... It tells how much semolina but doesn't tell you how much flour to use.
utmom56
Nashville, TN
1/5/2009
Why is it that the ingredient list specifies only semolina flour and eggs, while the instructions ask to combine flour and semolina flour? How much flour?
hdbowden
Deep South
1/5/2009
Directions call for mixing flour and semolina but flour is not listed as an ingredient!!! how about proofreading this stuff so we don't waste our time.
aroset
1/5/2009
Does anyone know how much flour to use? I see the 2 cups of semolina flour but the Marke Dough: says Combine flour and semolina. Thank You
marie2003
Nebraska
1/5/2009
This recipe is incomplete - it says to mix flour and semolina, but only lists the semolina in the ingredients - how much flour are you supposed to use?
Anonymous
San Diego
1/5/2009
