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Fresh Fettuccine

Fresh Fettuccine

Makes approximately 1 pound of fresh pasta


2 cups “OO” flour
1/4 teaspoon salt
2 whole eggs
1 to 3 tablespoons water


In the bowl to the food processor, pulse together the flour and salt. Add the eggs and water and process until the dough forms a soft ball but is not sticky. If so, add more flour a tablespoon at a time until it isn't sticky. Remove the dough from the food processor bowl and knead on a very lightly floured board until soft and smooth, 2 to 3 minutes. Let the dough rest wrapped in plastic wrap for at least 30 minutes.

Divide the dough into 3 pieces. With a pasta machine, roll one piece of the pasta out to 1/8" thick. Roll the sheet through the fettuccine cutter. Cut the fettuccine into 10-inch to 12-inch strands and toss on your work surface with flour. Place a kitchen towel on a baking sheet and dust with flour. Place the fettuccine on the baking sheet.  Set aside and roll out the remaining 2 pieces of pasta.