Homemade Fettuccine with Optimal Egg Ratio
This is a tried and tested method for making the perfect pasta dough.
Ingredients
- 1 pasta maker
- 10 oz all-purpose flour
- 4 egg yolks
- 2 whole eggs
- 1 tsp kosher salt
Instructions
- Pour flour and salt onto a clean work surface and make a well in the center. Place the eggs/yolks in this well and mix with a fork. Swirl the fork concentrically, slowly incorporating the flour into the eggs. Once incorporated, knead it for 10 minutes or until it bounces back to the touch, form it into a ball, and let rest, covered, for 30-60 minutes.
- Cut dough into four even sections, shape each into an oval, and run it through the pasta maker starting with level “0” and up to your desired thickness before running it through the pasta slicer. Dust with flour to prevent pasta from sticking together and hang on a pasta rack (or just place on a flour-dusted surface).
- Add pasta to a pot of boiling water for 1-2 minutes (for al dente), checking continuously for desired doneness. Drain pasta and serve with whichever sauce you prefer.
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