Homemade Fettucine Pasta – A Family Favourite
The more I dig into my family’s food favourites, the more I’m attracted to making foods from scratch just like I remember it being done as a child. Fortunately for me, it was something I was very used to experiencing whilst growing up & I hope to keep this tradition going.
Respect for the land
Seasonal Fruits & Vegetables
Memories of Food
Our 45-Year Old Imperia Pasta Making Machine
Anyway, don’t let pasta-making scare you. It is much easier than you think. In fact, you’ll find it is so simple. All you really need to do is to mix the ingredients together, turn it into a dough & knead it a little.
Once you have kneaded the dough, cut it into smaller balls (size of a tennis ball) & begin flattening the pasta. Feed it through the pasta-making machine. This is the fun bit, pulling it through the machine and watching it stretch out. You can adjust the pressure on the machine, for example, to create a thicker or thinner consistency.
- 300 g plain flour all purpose
- 3 eggs
- 1 tbsp olive oil
Make a well with the flour - In the centre of the well, add the eggs, salt & oil.
Beat the eggs slowly with a fork then begin incorporating the flour & eggs together using your fingertips
Once all ingredients are combined, you can begin kneading the dough
Dust the work surface & your hands with some flour & begin kneading the dough. With a bit of muscle power, love & attention, knead the dough until smooth. Don't stress if there a few cracks in the dough, all will be fine. You can see from the pictures below, mine was not super smooth but they turned out perfectly.
Once the dough is smooth, continue to work it for another 5-10 minutes. This will help develop the gluten in the flour making the pasta al dente & supple.
There is no secret in how dough should be kneaded. Don't be afraid to pound & punch it, pull & stretch it. This is a great time to relieve any pent up energy. You're arms will get a great work out too.
Once the dough is worked, wrap it in cling wrap & allow it to rest in the fridge for an hour.
Clamping your pasta machine to a firm table, dust your work surface with some flour, cut a section of the pasta dough you will work with (approximately the size of an orange) & press the dough down flat with your fingertips. You want to flatten the dough so that it can be pushed through the machine to further work & roll it.
We will be rolling the dough through the machine working from the thickest setting all the way to the thinnest setting.
Lightly flour the dough on both sides & start pushing the dough through the machine while you turn the handle. You may need some help. An extra pair of hands will help catch the dough as it slides through the machine.
Lowering the setting continue to roll the dough through the machine until you reach the thinnest setting
Once you've rolled out the pasta to a thin long strip of flat dough, it's time to shape it. Pasta machines have various settings. Adding the pasta shaping tool, slide the dough through the fettuccine setting while you crank the handle. Be sure to catch the pasta strip as it slides through the machine.
Lay the pasta out in a flat tray or laid out on the bench & allow to dry.
You could make batches of this & freeze it for a real specialty pasta to be enjoyed mid week. It keeps in the freezer for 2-3 months