Hand-Cut Fettuccine
Making pasta by hand turns a simple pantry staple into the centerpiece of the meal. It is a process of feel rather than rigid measurements, adjusting as you work the dough until it holds together without sticking.
Rest is non-negotiable
If you try to roll the dough immediately, it will snap back like a rubber band. Give it at least 30 minutes to relax so the gluten settles.
- Large wooden cutting board
- Bench scraper
- Rolling pin
- Sharp chef's knife
What goes in.
- 400gType 00 flour or all-purpose flour
- 4Large eggs
- 1 tspOlive oil (optional)
- 1 pinchFine sea salt
Developing the structure
Use the heel of your hand to push the dough away from you, fold it back, and rotate. Keep going until the surface is no longer shaggy but smooth and bounces back when pressed.
The method.
Form the well
Dump the flour onto your board and create a deep crater in the center. Crack the eggs into the middle and add the salt and oil.
Incorporate
Use a fork to whisk the eggs, slowly drawing in flour from the inner walls of the well until you have a thick paste. Once it is too heavy for the fork, use the bench scraper to fold the remaining flour in.
Knead
Knead the dough for at least 10 minutes. It should feel firm. If it feels sticky, dust with a tiny amount of flour.
Rest
Wrap the dough tightly in plastic wrap and let it sit at room temperature for 30 minutes.
Roll
Cut the dough into quarters. Keep three covered. Roll one piece out, turning and flipping often, until it is thin enough that you can see the grain of the wooden board through the sheet.
Cut
Dust the sheet lightly with flour, fold it loosely into a flat roll, and slice across with a sharp knife into ribbons about 1/4 inch wide. Unfurl them immediately so they don't stick.
When it doesn't go to plan.
If your kitchen is humid, you might need a tablespoon more flour.
Do not over-flour the sheets before cutting; it makes the noodles tough.
Cook in a large pot of heavily salted water; it should taste like the sea.
The ones that keep coming up.
How do I know if the pasta is cooked?
Fresh pasta cooks much faster than the dried version. It usually floats to the top of the water in 2 to 3 minutes. Taste a piece; it should be firm but not chalky.
Can I freeze this?
Yes. Dust the cut ribbons heavily with flour, nest them into small piles, and freeze on a tray. Once solid, transfer to a bag.
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