Quick Homemade Fettuccine
|Eggs||3 Large (At Room Temperature)|
|Unbleached all-purpose flour||2 1⁄4 Cup (36 tbs)|
Break the eggs into a glass measuring cup with a pouring spout, making sure all the white is removed from the shells.
Place the flour in a food processor fitted with a steel chopping blade, and process for about 10 seconds.
With the motor running, pour the eggs into the work bowl through the feed tube, allowing the measuring cup to rest on the feed tube for several seconds to make sure all the egg is added to the flour.
Continue processing for about 45 to 50 seconds, at which time the dough should be the consistency of coarse corn-meal.
Stop the machine and scrape down the sides of the bowl.
Continue processing for about 15 to 20 seconds longer.
The dough shouldjust start to come into a ball and 2 pieces should stick to one another if pinched together.
If the dough feels sticky, add a teaspoon more flour and process a few seconds.
If it is very dry, add up to a teaspoon of water and process.
Remove the dough from the processor, divide it in half, and flatten it into 2 small rectangles, of a size to fit through your hand-crank pasta maker.
Cover 1 rectangle with a clean, slightly dampened towel while working with the other.
With the rollers set on the widest setting, feed the dough through.
Fold it into thirds, flatten with your fingertips, and pass it through the machine twice more, or until the dough is smooth and the edges are even.
Adjusting the machine to ever-narrower settings, continue to pass the dough through until it is as thin as needed, usually the thinnest or next to thinnest setting.
Take care not to pull or stretch the pasta.
The easiest way to hold the strip is to drape it between your left thumb and forefinger, while cranking with the right hand.
Cut the pasta strip in half horizontally.
Change the rollers to the fettuccine cutter, and pass the pasta through.
Spread the fresh pasta on clean, dry towels and lightly dust with flour, tossing to separate the strands, or hang it over a pasta drying rack or kitchen chair.
Repeat with the second rectangle.
Fresh pasta gradually dries when left out.
This affects the cooking time but not the taste, tenderness, or quality.
Within an hour after it has been prepared, it will take only a minimum of cooking time as little as 30 seconds.
This increases to 5 or 7 minutes after a few hours.
Always taste pasta to determine when it reaches the al dente stage.
Serving size: Complete recipe
Calories 1320 Calories from Fat 159
% Daily Value*
Total Fat 18 g27.5%
Saturated Fat 5.1 g25.6%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 216.1 mg9%
Total Carbohydrates 233 g77.6%
Dietary Fiber 8.2 g32.8%
Sugars 2 g
Protein 50 g100.5%
Vitamin A 14.6% Vitamin C
Calcium 12.5% Iron 93.5%
*Based on a 2000 Calorie diet