The basic dough for homemade fettuccine is a dough based on 4 eggs with the optional addition of a little water.
At my house, we like fettuccine and homemade pasta in general to be a bit thick because when you go to season it, it takes the seasoning differently and you can really taste the flavors more robustly!
Let’s say that in Abruzzo we like to fully savor foods and therefore fettuccine, tagliatelle, and homemade pasta, in general, are a bit hearty… try it to believe it.
Try following my dough and I’m sure you’ll like it, especially try making them a bit thicker, and you’ll find you’ll like them even more!
Generally, I always prepare more than I actually need, and I freeze the extra for the next time.
Obviously, if you don’t add water, the necessary flour will be less.
So let’s get to work!
About 560 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Making the Basic Dough for Fettuccine
- 4 eggs (medium)
- 1/4 cup water
- 1/2 teaspoon salt
- 4 cups semolina flour
- 3/4 cup all-purpose flour (for working the sheets)
Preparation of the Basic Dough for Fettuccine
In a bowl, mix all the ingredients until you get a dough ball, then turn it onto the work surface and knead for a few minutes until you obtain a nice firm and structured dough.
With the pasta machine, pass a little at a time through the dough to get sheets, choosing the thickness you prefer.
At my house, we like fettuccine a bit thick, so I’m not typical, but with the pasta machine, you can choose the thickness that suits you best.
Cut the fettuccine with the machine and flour them, prepare the salted water, and once it boils, add the pasta and cook for a few minutes… the cooking time depends on the thickness of the pasta and season to taste.
