Homemade Pasta – Fettucini



  • 2 1/3 cups all-purpose flour
  • 1 cup semolina flour
  • 1 tsp. salt
  • 1 Tbs. olive oil (use as good as oil as you can)
  • 4 eggs
  • 2 Tbs. water, plus more as needed


In the bowl of an electric mixer fitted with the flat beater, combine the all-purpose and semolina flours, salt and olive oil. Beat on low speed just until combined, about 30 seconds.

In a small pitcher or other pourable container, whisk together the eggs and water. With the mixer on low speed, slowly drizzle in the egg mixture and beat until the flour has been absorbed into the egg mixture, about 2 minutes.

Stop the mixer and, using your hands, squeeze a small amount of dough into a ball. It should be moist enough to hold together but not sticky; if it is too dry, add more water, 1 tsp. at a time.

Transfer the dough to a work surface and shape into 2 balls. Wrap separately with plastic wrap, then flatten each ball into a disk. Let stand at room temperature for at least 30 minutes or up to 2 hours.

Attach the pasta roller to the electric mixer.

Unwrap 1 dough disk and dust lightly with all-purpose flour.

Using a rolling pin, roll out the dough into a rectangle about 1/2 inch thick and no wider than the pasta roller.  (You may be able to skip this step)

Roll the dough through the rollers once at the widest setting #1 setting 3-5 times through (fold the long noodles in half before putting back through on setting number 1)


Roll through once # 2 (no need to fold)

Roll through once # 3 (no need to fold)

Roll through once #4 – (after # 4 , cut each noodle in half)

Roll through once # 5  – noodles are now ready for fettuccine.

Lay each noodle out on a cookie sheet or counter floured with semolina after step 5 until ready to use the fettuccine attachment.  Cover loosely with plastic wrap until use.

Attach a pasta cutter and cut each noodle into fettuccine strips.

Place strips neatly onto a cookie sheet with flour or semolina

If not cooking the pasta immediately, transfer it to a baking sheet and dust lightly with flour to prevent sticking. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Makes about 1 lb. dough.

Boil large pot of water filled three quarters.

Cook pasta 2-3 minutes stirring occasionally.

Drain well.

Top with parmesan cheese and a little oil