Making the dough

Directions

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  1. Get all your ingredients together.
  2. Mix the dry ingredients. Place on a cleaned surface (I just put it on the countertop).
  3. Use your fingers to create a well in the centre.
  4. Add the eggs and olive oil in the well.
  5. Use a fork to whisk the eggs and gradually start combining / whisking the flour into the egg mixture.
  6. When the mixture feels more like a dough and is too thick to mix with a fork, use your hand to knead and bring together to form a ball. A bench scraper comes in really handy at times like this.
  7. Knead the dough for at least 10 minutes until it is smooth and elastic. If the dough is too dry or crumbly, add water 1 tsp at a time to bring it together. If the dough is too sticky, add a bit of flour.
  8. Wrap the dough in plastic wrap and let it rest (at room temperature) for at least 30 minutes.

Rolling the pasta with a pasta maker

Directions

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  1. Set up your pasta maker (fasten on your bench top).
  2. Use a knife (or the bench scraper) to cut the dough into quarters (like a pie).
  3. Set aside one wedge and wrap the remaining in plastic wrap so it doesn’t dry out.
  4. Sprinkle the surface (countertop in my case) with flour.
  5. Using your hands, shape the dough into an oval-shaped flat disc.
  6. Feed the dough through the pasta maker on the widest setting (that’s “0” in case of the Marcato Atlas 150). Gently rotate the handle to roll the dough sheet out.
  7. Fold the rolled dough into thirds, flatten with the palm of your hands, and with the setting at “0”, feed the dough through the pasta maker again.
  8. Repeat this on the same (widest) setting 2 more times (folding into thirds each time). Lightly dust the dough with flour on both sides every time you take it through the pasta maker.
  9. Now set the pasta maker to “1” and roll the dough through it (no need to fold again).
  10. Gradually reduce the setting by one rolling it thinner and thinner until you get to your desired thickness. I like “6”.
  11. Transfer the handle to the cutter attachment.
  12. Feed the sheet through the attachment and voila! You have fettuccine!
  13. Lay the prepared pasta on a floured surface so it doesn’t stick together. Leave to dry for 30 minutes before cooking.
  14. Roll out the remaining dough wedges.

Cooking the pasta

Directions

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  1. Bring a pot of water to a boil.
  2. Generously salt the water.
  3. Drop the pasta into the water and boil for 1½ minutes.
  4. Serve with a tomato sauce, bolognese sauce, white/bechamel sauce, or creamy garlic sauce.