Fettuccine

Long flat pasta from the Roman kitchen, about one centimeter wide, made with egg. It pairs wonderfully with creamy butter and Parmesan sauces, as in the famous Alfredo recipe.

43 min
4 servings
Advanced
Budget-friendly
🇮🇹 Italy

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Ingredients

300 g Type 00 or all-purpose flour
3 Eggs
1 tsp Olive oil
1 pinch Salt

Spices & seasoning

Durum wheat semolina (for dusting)

Optional extras

1 tbsp Butter
50 g Grated Parmigiano Reggiano

Nutrition facts

322 kcal per serving

Protein: 15 g
Carbohydrates: 50.8 g
of which sugars: 1.2 g
Fat: 5.6 g
Fiber: 2.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Pour the flour in a mound on the work surface, then crack the eggs into the center with the oil and salt.
Gradually mix with a fork, then by hand, until you have a uniform dough.
Knead for 8 to 10 minutes until smooth and elastic, then wrap and let rest for 30 minutes.
Roll the dough out by machine or with a rolling pin to a thickness of 2 mm, then dust with semolina.
Roll the dough up on itself and cut strips about one centimeter wide, then unroll them.
Cook the fettuccine for 2 to 3 minutes in boiling salted water, drain, and serve with butter and Parmesan.