Homemade Fettuccine

Making pasta from scratch is one of those things that everyone should try at least once.  And speaking from experience, after you do it once you’ll be hooked.  This is obviously not something you’re going to do on a weeknight after a long day when all you want is something edible on your table in 20 minutes.

No, homemade pasta is for Saturday evening date nights or lazy Sunday afternoons.  It’s a process that’s meant to be enjoyed, and then the results savored.

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Homemade Fettuccine Pasta Noodles

The first place I ever made homemade pasta was actually just outside of Toledo, Ohio.  My now husband surprised me with a cooking class for our anniversary one year, and the class centered all around making homemade pasta.  It was such a fun experience drinking wine and creating a meal together.

Making homemade pasta is still one of our favorite things to do for date night in, and hosting pasta night is one of our favorite things to do with friends.  It’s engaging, fun, and the end result is pretty delicious.

You don’t need a stand mixer or a special pasta maker for this, and there’s something really therapeutic about mixing the dough with your hands and rolling out the sheets with rolling pins.  Pour yourself some wine and relish in the process!

Not into that?  Don’t worry, you don’t need a fancy stand mixer for this either.  A simple hand crank pasta maker checks all the boxes you need!

Fresh Pasta Ingredients - Pasta Flour, Semolina Flour, Salt, and Eggs

Here’s what you’ll need*:

  • 1.5 cups pasta flour
  • ½ cup semolina flour
    • You’ll likely be able to find both flour types at an Italian grocer
    • If you can’t find them, all purpose flour works fine as well
  • 1 tsp kosher salt
  • 2 large eggs
  • 4 yolks from 4 large eggs

*Recipe adapted from Serious Eats, Classic Fresh Egg Pasta

Start by clearing off a large, clean work surface where you can mix and roll out the pasta dough.  Combine pasta flour, semolina flour, and salt on your table or work surface.  Make a well in the middle large enough to hold your eggs and egg yolks.

Fresh Pasta Ingredients - Flour, Eggs, Salt

Next, separate the yolks of 4 eggs and add them to the well.  Then, crack and add an additional 2 eggs.  In total you should have just the yolks of 4 eggs and both the yolk and white of 2 eggs.

Now it’s time to start mixing.  Start by scrambling the eggs just like you would if they were in a bowl and you were going to cook them up for breakfast.

Making fresh pasta dough - mixing the eggs and the flour together
See how little bits of the flour mixture are working their way into the eggs? That’s exactly what you want.

As you beat the eggs, you’ll notice the flour slowly incorporating into the egg mixture.  Keep mixing to bring in more flour.  The walls of flour will spread out a bit, and you can gently knock some additional flour into the eggs so that you start to form a dough.

Homemade Fettuccine Noodles - mixing fresh pasta dough

Finally, you’ll get to a point where it’s difficult to continue mixing with a fork.  At that time, start to pile some of the flour on top of the wet dough and mash to incorporate.  Once there is no more very wet and sticky dough, it’s time to get your hands dirty.

Mound the dough and begin to knead.

Homemade Fettuccine Noodles - kneading fresh pasta dough

Knead the dough for 5-10 minutes or until smooth.  If you can’t bring the mixture together to form a ball, then the dough is too dry and needs a little water.  If you can’t knead the dough without it gluing to your hands, then you need to add a little more flour.

The end result should be a ball of dough that retains it shape, and is smooth.  It should be slightly sticky to the touch but not so much that it’s tacky.  Wrap the ball of dough in plastic wrap and set in a warm place for it to rest for at least 30 minutes.

Homemade Fettuccine Noodles - Fresh pasta dough resting

While the dough is resting, clean your inevitably messy work area.  Relax for a bit or get working on your sauce for the pasta.

After the dough rests for 30 minutes, it’s ready to be rolled.  You can let it rest for longer if you’re not quite ready to roll.  At this point, you could also refrigerate it, still covered in plastic wrap, for up to 48 hours.  The trick here is when you are ready to use the dough again, you need to let it come to room temperature, so plan accordingly if you go this route.

When ready to roll, start by cutting the dough into smaller pieces so it’s easier to work with.

Homemade Fettuccine Noodles - fresh pasta dough ready to be rolled

When rolling by hand, I like to keep each sheet I’m working with smaller so I cut the large ball of dough into 8 smaller pieces.  If you’re using a pasta maker or a pasta attachment on a stand mixer, you could divide into larger piece.

Roll each piece into a smaller ball and cover them until you’re ready to roll.

Fresh Fettuccine Noodles - rolling fresh pasta dough

Start by rolling one ball of dough lengthwise.  Your goal is to have long, rectangular sheets of pasta, so you’ll only roll out in one direction.  Once the dough is rolled to about 6 inches long, fold each long end into the middle to form a rectangle.

Homemade Fettuccine Noodles - Pasta Dough Folding
Like so

Now continue rolling lengthwise, and you’ll notice the ends of your sheet are noticeably more squared than the first time you started rolling.  Neat little trick, huh?

Homemade Fettuccine Noodles - rolling fresh pasta dough

Continue to roll, flipping your sheets over every few times to ensure they’re not sticking to your table.  Roll until you’ve reached your desired thickness keeping in mind the noodles will puff up a bit when they’re boiled.  A good rule of thumb is to roll until the sheets are thin enough to start to be translucent.  I look to see if I can see my fingers when I hold the pasta sheets up.

Homemade Fettuccine Noodles - fresh rolled pasta sheet

Now you’re ready to cut the sheet into slices to form the noodles.  I have a rolling pin with grooves on it that allows me to cut more precisely, but you could just as easily use a knife to cut into slices.  When I cut them using a knife, they inevitably turn a little more like pappardelle than fettuccine 🙂

Depending on how long your sheets are, you may need to cut the noodles in half as well so they’re easier to work with once cooked.  They should be about as long as regular, dried noodles.

Homemade Fettuccine Noodles - pasta drying

From here you can either hang your pasta on a drying rack to dry, or you can toss the noodles with some extra semolina flour to prevent sticking and store on a baking sheet until ready to boil.

Repeat the rolling and cutting process with the remaining dough until no more dough remains.

How to make homemade fettuccine noodles - no fancy equipment required! Once you have fresh pasta at home, you'll be hooked.

And you’re done!  Just add the noodles to heavily salted, boiling water and boil for 3-4 minutes or until al dente.

* Note if you do dry your noodles, once they’ve dried for at least 30 minutes, you can pile them on a plate, cover, and store for up to 48 hours in the refrigerator.  Then boil them straight from the fridge.

P.S.  If you’re looking for a stunner of a pasta recipe to use these fresh noodles for, this spring pea and herb fettuccine ought to do the trick.

Bon appétit!

Homemade Fettuccine Noodles
Prep time
Cook time
Total time
  • 1.5 cups pasta flour
  • 1.5 cups pasta flour
  • ½ cup semolina flour
  • ½ cup semolina flour
  • 2 large eggs
  • 2 large eggs
  • 4 yolks from 4 large eggs
  • 4 yolks from 4 large eggs
  • 1 tsp kosher salt
  1. Combine pasta flour, semolina flour and salt together on a clean work surface
  2. Make a well in the middle and add 4 egg yolks and 2 eggs
  3. Beat the eggs to combine, incorporating flour as you mix
  4. Continue mixing and adding flour until a sticky dough has formed
  5. Mix with your hands to bring the dough together
  6. Knead dough for 5-10 minutes or until smooth
  7. Cover with plastic wrap and let rest at least 30 minutes
  8. Divide dough into 8 workable pieces
  9. Roll out each piece into long, thin sheets being sure to cover the dough you're not working with while you roll
  10. Cut or use a pasta rolling pin cutter to slice the sheets into noodles
  11. Toss noodles in extra semolina flour and spread on a baking sheet or hang noodles to dry
  12. Repeat with remaining dough
  13. Bring a large pot of water to a boil and add generous amounts of salt
  14. Boil for 3-4 minutes or until al dente

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