Homemade Fettuccine

I think we all can agree that pasta is delicious, however homemade pasta is a major game changer. Italy is fascinating for many reasons, but I love learning of cuisine from each region of Italy. Today’s recipe is a combination of northern and southern Italian pasta cut into fettuccine noodles.

A quick note on flour ratios:

In southern Italy, fresh pasta is made with three ingredients: semolina flour, salt, and water. This results in a hearty firm texture. In northern Italy, fresh pasta is made with Italian 00 grade flour, salt, and eggs. This combination creates a chewy silky texture. I personally learned to make pasta from an Italian chef in Bologna, Italy with this method.

I find that most Americans prefer the chewier pasta of the northern Italian method. Fear not, if you are unable to get your hands on a bag of imported 00 flour, regular all-purpose flour will work just fine. My recipe is a hybrid of both methods using equal parts all-purpose flour and semolina flour, resulting in a mildly firm texture.

Keep in mind that there is no right or wrong answer when it comes to flour ratios in pasta. I recommend experimenting with different ratios and finding a texture and/or flavor that suits you best! 

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Mix together your flour and salt. I’m using a bench scraper here, however you can mix it by hand. Now, form the flour into a mountain, then dig a hole into the middle making a volcano-like structure.

Bench scraper note: I prefer using a bench scraper because it picks up all the flour without leaving trails. If you do not have a bench scraper in your arsenal I highly recommend the investment! It is a versatile tool that is great for cutting, sorting and cleaning. It will also preserve your knife blades as you utilize it to manipulate chopped foods. Linked here is one I recommend: Mercer Culinary Bench Scraper, 6 Inch x 3 Inch (Paid link; commissions earned)

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Once you have formed a dough, begin kneading the dough by hand until the dough is a stretchy texture (about 10 minutes). You may also use a stand mixer with a dough hook if available.

Lightly flour your clean work surface and roll the dough out into a rectangular shape to the desired thickness. You may also use a pasta machine if available.

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Sprinkle the dough with corn meal to avoid sticking. Trifold the dough, bringing both sides to meet in the middle. You may leave it open but folding it will prevent crooked cuts.

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Cut the ends of the dough off. Next begin cutting the dough into even strips to your liking (this can be done with a knife, dough cutter, pizza cutter, or bench scraper). I personally prefer a bench scraper.

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You may also dry the noodles and store in an airtight container.

Drying Pasta:

Drying time varies by pasta thickness and your climate. Once the pasta is FULLY dry you may store in a plastic bag or airtight container. The pasta will be good for a few months. Pasta dries quickly and there is little chance for microbial growth. I usually just leave the pasta to dry on my countertop after I swirl them in corn meal. If however you are feeling a bit dramatic (guilty) or looking for a great Instagram picture, feel free to hang the pasta on a ladder, chandelier, or your significant other.

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