A simple fresh pasta recipe for beautiful homemade fettuccine — soft, silky ribbons made with just flour, eggs and a little patience.
Serves: 4
Time: 45 minutes + resting
Difficulty: Beginner
Best for: Sunday lunch, dinner with friends, pasta night
Fresh fettuccine is one of the best pasta shapes to learn first. It teaches you how pasta dough should feel, how thin to roll it, and how to cut beautiful ribbons that hold sauce properly.
INGREDIENTS
300g tipo 00 flour
3 large eggs
A pinch of salt
Semolina, for dusting
METHOD
1. Place the flour on the bench and make a well in the centre.
2. Crack the eggs into the middle and add a pinch of salt.
3. Use a fork to slowly bring the flour into the eggs until a dough starts to form.
4. Knead the dough for 8–10 minutes, until smooth and elastic.
5. Wrap and rest for at least 30 minutes.
6. Roll the dough into thin sheets using a pasta machine or rolling pin.
7. Dust lightly with semolina, fold gently and cut into fettuccine ribbons.
8. Cook in salted boiling water for 2–3 minutes, or until just tender.
9. Finish the pasta directly in the sauce.
ANDREA’S NOTES
The most important part is the feel of the dough. It should be firm but not dry, smooth but not sticky. If it feels too dry, wet your hands and keep kneading. If it feels sticky, dust lightly with flour.
Do not overcook fresh pasta. It cooks much faster than dried pasta.
WHAT TO SERVE IT WITH
Fresh fettuccine loves a sauce that can wrap around the ribbons.
For something rich, simple and comforting, pair it with my Alfredo sauce — made with butter, Parmigiano Reggiano and pasta water until glossy and beautiful.
This is the kind of pasta dish that feels generous without needing too much. Good dough, good cheese, good butter, and a little attention.
WANT TO LEARN FRESH PASTA PROPERLY?
A written recipe can guide you, but fresh pasta is all about feel — the dough, the rolling, the thickness, the cooking.
Join my Fresh Pasta Foundations class and learn how to make pasta with confidence from the beginning.