Homemade fettuccine with ragù like in the past, just like my mom used to make with durum wheat flour on Sunday mornings, when we didn’t go to lunch at Grandma Giovanna’s, in the nearby town just 21 miles away. To prepare homemade egg fettuccine with durum wheat flour, it doesn’t take much time, especially because today technology offers us increasingly efficient tools to help us at home, like the stand mixer, the sheet roller, or the fettuccine cutter. My grandmother used to make fettuccine and cook the ragù by hand with the wood-fired oven; that’s how cooking was done back then. My grandmother also had a gas stove, but she preferred cooking with wood because she said it tasted better. I’ll tell you the truth, I was little, and I remember it was all delicious.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups durum wheat flour
- 4 eggs
- 1 tsp salt
- 3 tbsps water
- 1.5 lbs ragù (meat)
- 3/4 cup grated Parmesan cheese
Tools
- Stand Mixer
- Sheet Roller
- Fettuccine Cutter
Preparation
In the stand mixer, place the flour with the salt, start it, and add the eggs. If needed, add a cup of water.
Blend the ingredients for a good ten minutes.
Weigh the dough balls. This precision of 5.3 ounces each will help you have fettuccine all of the same height.
After passing the dough balls through the sheet roller and turning them into sheets of your preferred height, change the sheet roller and use the fettuccine cutter.
The homemade fettuccine are ready, only the meat ragù is missing. For nonna Giovanna’s meat ragù recipe, refer to my blog blog.giallozafferano.it/vaipinacucina.
Prepare an excellent ragù your way, but also take a look at Grandma Giovanna’s ragù on my blog.giallozafferano.it/vaipinacucina
Dress the homemade fettuccine with meat ragù, with generous amounts of Parmesan.
Ready!
If you don’t have a stand mixer at home, you can easily work the egg and flour dough by hand to make the fettuccine. It requires a bit more effort, but rest assured the final result remains the same.
Tips
Here is the link to Grandma Giovanna’s meat ragù
https://blog.giallozafferano.it/vaipinacucina/ragu-con-carne-di-nonna-giovanna/
https://blog.giallozafferano.it/vaipinacucina/ragu-con-carne-di-nonna-giovanna/
