Fresh Fettuccini


Let's get this out  ... I love eating pasta  and for me there is nothing much that beats freshly made fettuccini lightly coated with a delicious fresh made sauce.  Making the dough is a simple process  and although rolling pasta can be a little tricky  it is well worth the effort once you have learned how.

Preparation time: 

Cooking time: 

Yield: 12 serves



  • 600g (4 cups) bakers 00 flour, sifted
  • 6 eggs



  • Place  flour in a bowl and make a well in the middle. 
  • Crack the eggs into the well  and combine with the flour using your fingers.
  • Dont be shy when you are kneading  your pasta dough it will take some work. You will probably get to a point where the dough is crumbly and  looks like it needs another egg; be assured it doesn't,  keep kneading for just a  little while longer and it will pull together nicely and become silky smooth.

  • Wrap the dough in cling wrap and let it rest in the fridge for at least 1/2 an hour before rolling.
  • Remove the dough from the fridge, remove the cling wrap, and divide it into four equal portions.
  • If you are really keen you can roll the dough out  using a long rolling pin on a bench floured with 00 flour and cutting it into strips about 5mm wide. Having said (and done) this I would recommend investing in a good pasta machine to make your life easier.
  • If you are using a pasta machine dust the rollers in flour and set it to its maximum thickness then pass one piece of dough through it. repeat this process until the dough is nice and thin.
  • Change the attachment on the pasta machine to the fettuccini cutter and pass the pasta sheets through it to make thin strips. Make sure you prevent the fettuccini from clumping by  using a loose grip to toss it gently in flour.
  • Repeat this process with the remaining pieces of dough until you have the desired quantity of pasta. Any unused dough can be wrapped in cling wrap and returned to the fridge.
  • To cook the fettuccini add it to salted boiling water and cook for around 5 minutes until al dente.





Rob Galloway







Thanks for visiting, I'm Rob  a passionate home cook and my creative outlet is my kitchen. is my way of keeping a track of my culinary learnings and my favourite recipes, please think of it as a personal journal of my cooking mis-adventures . I hope you get as much enjoyment out of your visit as I get from creating it. And please always feel free to get in touch with your feedback or just to say Hi, we look forward to hearing from you.

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