Homemade Fettuccine

Bill’s favorite meal growing up was a hand cut rosemary pasta with pancetta and artichoke. He worked at a restaurant throughout high school and would order this particular dish weekly, if not every day he was scheduled to work. Flash forward 15 years later, he brings up how he is craving his favorite meal ever and every year or so I try my best to recreate this elusive best dish ever. Luckily for me, we received a pasta roller attachment as a wedding gift, so the process just got a heck of a lot easier. I’ve perfected the noodles, now it’s time to figure out the sauce and ratio of pancetta to artichokes. Then I’ll be gearing up for my run as best wife ever!

The recipe for homemade pasta is easy enough, the actual process of combining the ingredients, kneading the dough, letting it rest, and then rolling it out into perfect sheets leads even the sanest person to pull their hair out. My advice is don’t over think it, but be patient and attentive to the dough. This is not a quick meal, it requires hours, so don’t try to rush the process. Also feel free to google and watch videos, because a little extra prep can’t hurt.

ingredients:
6 whole Eggs
2 cups All-purpose Flour
1 cup Semolina Flour
Salt, large pinch
Crushed Rosemary (optional)

directions:
In a large bowl, mix the flours together with a little salt and some crushed rosemary. Make a well in the center of the flour and crack in your eggs. Use a fork to beat the eggs and slowly mix together with your hands. Once combines, move the dough to a floured surface and knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary.

Let the dough rest for at least 30 minutes before rolling it out.

When you’re ready to start rolling, cut the dough into four equal portions. Roll each portion into a ball and flatten it. Pinch one end of the dough so it will glide easily through the pasta adapter. Roll the dough through the first setting at least twice. Gradually increase the number on your attachment and roll the pasta through until you reach the desired thickness. I opted for a fettuccine and rolled the pasta to the 5th setting, then used the fettuccine cutting adapter.

Once cut, place on a baking sheet and toss with semolina flour. Cover with a dish towel, if you are working with a large batch of dough, so the noodles don’t dry out.

To cook the noodles, boil in salted water for about two minutes. Toss in your favorite sauce.

Serves 6

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