Tuesday, June 10, 2008

Homemade Fettuccine

I got this recipe for homemade fettuccine before I was out of high school (in the olden days). They're really good with garlic butter or just sprinkled with grated Parmesan cheese.


2 cups all-purpose flour
1/2 tsp. salt
2 beaten eggs
1/3 cup water
1 tsp. olive oil or canola oil (opt.)

In a medium sized bowl, combine flour and salt. Make a well in center. Combine eggs and water; stir in oil if desired. Add egg mixture to flour mixture; mix well. Turn dough out onto floured surface. Knead until smooth and elastic (8 to 10 min.). Cover; let rest 10 minutes. Divide dough into thirds. With rolling pin, roll each portion to a 16x12 inch rectangle. Let stand 20 minutes to dry surface slightly. Starting at long end, roll dough up loosely. Cut roll into 1/4 inch wide slices; lift and shake to separate noodles. Makes 1 pound fettuccine.

To cook fresh fettuccine, bring 3 quarts water and 3/4 tsp. salt to rolling boil; add 1 Tbsp. cooking oil, if desired. Add fettuccine a little at a time so water does not stop boiling; reduce heat slightly. Boil, uncovered, 1 1/2 to 2 minutes or until tender but still slightly firm. Drain and serve.

To store, spread cut fettuccine out on a rack. Let dry overnight or until completely dry. Store in sealed container. To cook stored fettuccine, cook as for fresh fettuccine except boil uncovered about 5 minutes or until tender but still slightly firm. Drain & serve.

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