Homemade Egg Pasta Fettuccine Noodles

homemade fettuccine noodles from scratch on a counter.

5 from 2 votes

Homemade Egg Pasta Fettuccine Noodles

Homemade egg pasta fettuccine noodles are a delicate, melt-in-your-mouth homemade pasta recipe made with eggs and 00 flour. Make these fresh fettuccine noodles for fettuccine alfredo.

Servings: people

Ingredients

4 eggs
3¼ cups 00 flour see note 1

US Customary - Metric

Instructions

Make the pasta dough. Weigh out the flour with a kitchen scale (see note 2). Crack and beat the eggs in a bowl. Add the egg mixture to the flour in a large bowl until a thick dough forms.
Knead the dough. Using a dough hook with a standing mixer or kneading by hand, knead the pasta dough for 10 minutes. Cover the pasta dough with plastic wrap and let sit for 30 minutes.
Roll the dough into a pasta sheet. Divide the dough into the number of servings. Sprinkle with flour. Press the dough flat. Feed the dough into the pasta machine on the widest setting twice. For a KitchenAid, the setting is 1, and for an Atlas 150, the setting is 0. Repeat until the pasta sheet has run through the machine on setting 5. Dust the pasta sheet and cut into foot long sections.
Cut the pasta sheet into fettuccine noodles. Attach the fettuccine attachment to the pasta machine. Feed the pasta sheets through the pasta machine so the dough gets cut into fettuccine noodles.
Boil the fettuccine noodles. Bring a large pot of water to a boil. Generously salt the water. Add the fresh fettuccine noodles. Boil for 3 to 5 minutes or until the pasta floats to the top. Drain and serve right away.

Notes

00 flour is preferred, but you can substitute all-purpose flour or bread flour.
The perfect ratio of egg to flour is one whole egg to 100 grams of flour. This is one of the most critical parts of making pasta. Too much flour and the dough is dry. Too little flour and the dough is sticky.

Nutrition