Skip to main content

Fresh Italian noodles

You can use fresh pasta - a must for the best dishes - or you can make it yourself. If you choose to make it, here's how...

Ingredients

2 c semolina (semolina flour)
5 T water (cold)
2 T butter (unsalted)
1⁄4 t salt

Instructions

Just pour a mound of flour into a bowl and make a valley in the center.

Add the egg yolks, olive oil, salt, and water, then mix well. Pour on melted butter.

Let it rest, covered with a moist towel for about an hour.

Knead well and roll out flat with a rolling pin, then refrigerate for half an hour.

Slice the dough into strips about 1/4 inch wide.

Once they've had a chance to dry out a little bit, you can dump them into boiling water for about 6-8 minutes.

Once finished, drain but don't rinse.

Then pour warm sauce over the cooked noodles.

Total time
45 minutes
Cooking time
0
Preparation time
45
Yield
4 servings

Notes

Beware overcooking, since the pasta should be al dente.

Do not rinse the boiled pasta. The starch helps the sauce stick.

Use a simple tomato sauce or Alfredo sauce as in one of the fetuccine Alfredo or fetuccine Alfredo fortissimo recipes, and you're ready for a fine Roman meal.

Source

Italian cuisine

Because it is a mixture of north and south, the fettuccine can be made with both butter (north) and olive oil (south).

moderate, comfort
pasta, starter, main course
Italian food recipes