MARIO BATALI'S FRESH FETTUCCINE
This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes about 1 1/4 pounds
Number Of Ingredients 2
Steps:
- Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well.
- Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
- Lightly flour work surface; knead dough until smooth and elastic, about 10 minutes. Wrap dough in plastic wrap; rest for 30 minutes at room temperature before using.
- Divide dough into 4 pieces; keep 3 pieces covered with a slightly damp kitchen towel. Flatten dough to a shape somewhat narrower than pasta machine opening. Lightly dust dough with flour. Feed through machine's widest setting. As pasta emerges, gently support it with your palm and guide it onto the work surface. Fold dough in thirds; roll out again. Repeat process 5 times. Pass pasta through the next finer setting, repeating the folding and rolling process 6 times. At the third setting, repeat process only 3 times. If pasta sheet becomes too long to work with easily, cut it into 2 pieces. Dust pasta lightly with flour to prevent sticking, if necessary. Roll dough through progressively thinner settings, without folding, until you have reached the thinnest or next-to-thinnest setting.
- Using the widest-cut attachment of the pasta machine, cut pasta sheets into 1/2-inch wide strips. To cut pasta by hand, cut each pasta sheet into 10-inch lengths. Brush lightly with flour, roll up sheet, and, using a sharp knife, cut into 1/4-inch-wide strips; unroll.
- Use fettuccine immediately, or dry on a floured work surface and store in an airtight container for up to 3 days.
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Robin Hill
[email protected]This recipe is a bit too bland for my taste. I added some extra garlic and red pepper flakes to give it a little more flavor.
Zahra Queen
[email protected]I'm not a big fan of fettuccine, but I decided to try this recipe anyway. I'm glad I did because it was delicious! The fettuccine was light and fluffy, and the sauce was rich and flavorful. I will definitely be making this again.
Nash Bwoy
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. The fettuccine is always cooked perfectly and the sauce is always creamy and flavorful. I will definitely be making this again.
Maytherose Gallimore
[email protected]This recipe is a bit too time-consuming for a weeknight meal, but it's perfect for a special occasion. The fettuccine was light and fluffy, and the sauce was rich and flavorful. I will definitely be making this again.
Geoff Bettlach
[email protected]I'm a big fan of Mario Batali's recipes and this one didn't disappoint. The fettuccine was cooked perfectly and the sauce was rich and flavorful. I will definitely be making this again.
Ajoy Sd
[email protected]I followed the recipe exactly and the fettuccine turned out perfect. It was light and fluffy, and the sauce was creamy and flavorful. I will definitely be making this again.
Puzzak
[email protected]This recipe is a bit too bland for my taste. I added some extra garlic and red pepper flakes to give it a little more flavor.
Sohel Shaikh
[email protected]I've been wanting to try this recipe for a while now and I'm so glad I finally did. The fettuccine was light and fluffy, and the sauce was rich and flavorful. I will definitely be making this again.
ROYAL HAFEEZ
[email protected]I'm not a huge fan of mushrooms, but I decided to try this recipe anyway. I'm glad I did because the mushrooms added a really nice earthy flavor to the dish. I'll definitely be making this again.
Haylee Kimbler
[email protected]I made this recipe for a dinner party and everyone loved it. The fettuccine was cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.
Kim Early
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The fresh fettuccine is so much better than store-bought pasta.
Sithu Nimsara
[email protected]I accidentally used all-purpose flour instead of semolina flour, but the fettuccine still turned out great. It wasn't quite as chewy as I would have liked, but it was still very tasty.
sb shamim
[email protected]I added some grilled chicken to this recipe and it was delicious! The chicken added a nice protein boost and made the dish even more satisfying.
luzianie Juane
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. The fresh lemon and herbs give the dish a bright and summery flavor.
Sorry not Sorry
[email protected]This was my first time making homemade pasta and it was surprisingly easy! The fettuccine turned out light and fluffy, and the sauce was rich and flavorful. I will definitely be making this again.