I loved making fettuccine with my mom from an early age. Often times they were the result of making more dough than filling for ravioli because of course we never wrote down an accurate recipe with a proper dough to filling ratio. Instead, we would make too much dough and the extra would get turned into fettuccine. I also think we did it this way mostly because my dad loved homemade fettuccine and we loved surprising him with it. Technically ravioli dough is softer than pasta dough but that never stopped us nor did it diminish the taste of the pasta. I’ve started to play with the recipe to make it more manageable for long pasta and I’ve been pretty happy with the results. As far as forming the pasta goes, I use a machine because it is easier and because I am fortunate enough to have one straight from Italy that was passed down to us from my Zi’ Angela, but you can certainly do this by hand. I’ve made them both ways.
- 2 1/3 cups flour (or 320 grams)
- 4 whole large eggs
- 4 large egg yolks
- 1/2 tsp salt
Notes: We use a scale religiously. It’s easier than you think and they are small and inexpensive. A cup is not a constant measurement. It depends completely on how loosely or tightly you pack the flour into the measuring cup. Whereas 100 grams is 100 grams. I enjoy the precision but your pasta will still be delicious without a scale if you’re not into it. Don’t let that stop you from making homemade pasta!
Variations: I use half all purpose flour and half semola, durum wheat flour (it’s much easier to split 320 grams than it is to split 2 1/3 cups). The semola gives it a little more bite, but you can absolutely make this with just all purpose flour. I have for years and my mom only ever used all purpose. The other variation I have been playing with is egg yolk versus egg white. I find the dough is still softer than I would like it to be so to combat that, I’ve used just 8 large egg yolks with no whites. It’s a bit trickier to work with this dough and I will generally have to add about 1/4 cup of water to make it manageable. If you are new to pasta making use the recipe above until you feel comfortable and then experiment with the eggs as you wish. Remember pasta is ultimately just flour and water. Don’t let it intimidate you.