MARIO BATALI'S FRESH FETTUCCINE
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes about 1 1/4 pounds
Number Of Ingredients 2
Steps:
- Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well.
- Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
- Lightly flour work surface; knead dough until smooth and elastic, about 10 minutes. Wrap dough in plastic wrap; rest for 30 minutes at room temperature before using.
- Divide dough into 4 pieces; keep 3 pieces covered with a slightly damp kitchen towel. Flatten dough to a shape somewhat narrower than pasta machine opening. Lightly dust dough with flour. Feed through machine's widest setting. As pasta emerges, gently support it with your palm and guide it onto the work surface. Fold dough in thirds; roll out again. Repeat process 5 times. Pass pasta through the next finer setting, repeating the folding and rolling process 6 times. At the third setting, repeat process only 3 times. If pasta sheet becomes too long to work with easily, cut it into 2 pieces. Dust pasta lightly with flour to prevent sticking, if necessary. Roll dough through progressively thinner settings, without folding, until you have reached the thinnest or next-to-thinnest setting.
- Using the widest-cut attachment of the pasta machine, cut pasta sheets into 1/2-inch wide strips. To cut pasta by hand, cut each pasta sheet into 10-inch lengths. Brush lightly with flour, roll up sheet, and, using a sharp knife, cut into 1/4-inch-wide strips; unroll.
- Use fettuccine immediately, or dry on a floured work surface and store in an airtight container for up to 3 days.
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stephen njuguna
[email protected]I love this recipe! The fettuccine is always cooked perfectly and the sauce is incredibly flavorful. I highly recommend this recipe!
Sophia Hoyle
[email protected]The fettuccine was a bit too thick for my taste, but the sauce was delicious. I would recommend using a thinner pasta noodle next time.
Laura Hofer
[email protected]This was my first time making pasta from scratch and it was surprisingly easy. The fettuccine turned out perfectly and the sauce was delicious. I will definitely be making this again.
MD Zaheer
[email protected]This recipe is a great way to impress your guests. The fettuccine is light and delicate, and the sauce is rich and creamy. I highly recommend this recipe for a special occasion.
Sandip Mechanic
[email protected]I've been making this recipe for years and it's always a crowd-pleaser. The fettuccine is always cooked perfectly and the sauce is rich and flavorful. I highly recommend this recipe!
Isisalexis Kennedy
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes that don't require a lot of ingredients or steps.
Saida Evana
[email protected]The fettuccine was a bit too soft for my taste, but the sauce was delicious. I would recommend cooking the pasta for a shorter amount of time next time.
Trap Grime
[email protected]This was my first time making fettuccine from scratch and it turned out great! The pasta was light and fluffy and the sauce was creamy and flavorful. I will definitely be making this again.
Obaid Rehmam
[email protected]This recipe is a great starting point for making homemade fettuccine. I made a few changes to the sauce, but the overall dish was delicious. I will definitely be making this again.
Abraham Mesa
[email protected]I've made this recipe several times and it's always a hit with my family and friends. The fettuccine is always perfectly cooked and the sauce is incredibly flavorful. I highly recommend this recipe!
Heavenly Kira
[email protected]This recipe was a disaster! The pasta dough was too sticky and the sauce was bland. I ended up throwing the whole thing away.
Rontisha Jackson
[email protected]The fettuccine was a bit too thick for my taste, but the sauce was delicious. I would recommend using a thinner pasta noodle next time.
Faisal Rajpoot
[email protected]This recipe is a labor of love, but it's worth it! The fettuccine was some of the best I've ever had, and the sauce was rich and creamy. I highly recommend this recipe for a special occasion.
Musah Adam
[email protected]Amazing recipe! The fettuccine was light and delicate, and the sauce was bursting with flavor. I will definitely be making this dish again.
caasha aadan
[email protected]This was my first time making homemade fettuccine and it was surprisingly easy. The dough came together beautifully and the pasta cooked evenly. The sauce was also delicious and I loved the addition of the fresh herbs.
Khan Sami
[email protected]This fettuccine recipe by Mario Batali is a keeper! The pasta turned out perfectly al dente and the sauce was rich and flavorful. I added some extra vegetables to the sauce for a healthier twist.