I’ve already written about my pleasant trip to Vitorchiano, an adorable medieval town north of Rome.
While there, I was also lucky enough to take part in a cooking course. After all these years of living in Italy, I finally learned how to make homemade fettuccine pasta.
Some in my family might say ‘About time’… : )
It’s actually a lot of fun, and only requires simple ingredients. For four servings of pasta (generally it’s calculated at 100 g per person), you will need the following:
- 4 eggs
- 1 3/4 cups (400 g) pasta flour (type 00)
- 4 T extra virgin olive oil
- flour for dusting work surface
- a pinch of salt
First you place the flour on the work surface and create a well in the center. Break the eggs into this well, then add olive oil and salt. Using a fork, beat the eggs gently. Gradually, use the fork to add in flour from the edge of your well, but DO NOT allow the egg to ‘escape’. Keep building up the outer edge of the flour if necessary. Keep mixing together until the dough begins coming together.
Once you have the basic dough, beging using your hands to knead the mixture. this is the time consuming part, and you’ll need to add more flour if the mixture is too sticky. Keep working it in. Continue kneading until it is smooth and elastic, and let it sit for 30 minutes to allow it to rest.
When you’re ready to roll it out, dust the workspace with flour. cut the ball in half. Flatten the dough and begin rolling it into a circle of uniform thickness.
It’s ready to be thrown into boiling water to be cooked perfectly al dente, and then mixed with the sauce you’ve already been preparing.
Enjoy your freshly prepared pasta and sauce. Buon appetito!