Fresh Egg Fettucine

Vegetarian
Dairy Free
Health score
3%
Fresh Egg Fettucine
45 min.
12
131kcal

Suggestions


Indulge in the delightful experience of making your own Fresh Egg Fettuccine, a dish that brings the essence of Italian cuisine right to your kitchen. This vegetarian and dairy-free recipe is perfect for those looking to enjoy a wholesome meal without compromising on flavor. With just two simple ingredients—large eggs and semolina flour—you can create a pasta that is not only delicious but also incredibly satisfying.

Imagine the aroma of freshly made pasta wafting through your home as you knead the dough to perfection. The process of rolling out the fettuccine is a labor of love, transforming simple ingredients into a beautiful, silky sheet of pasta. Whether you serve it as a side dish, antipasti, or a starter, this fettuccine is versatile enough to complement a variety of sauces and toppings.

Ready in just 45 minutes, this recipe yields enough to serve 12 people, making it an excellent choice for gatherings or family dinners. With only 131 calories per serving, you can enjoy this delightful dish guilt-free. So gather your ingredients, roll up your sleeves, and embark on a culinary adventure that will impress your friends and family alike. Fresh Egg Fettuccine is not just a meal; it's an experience that celebrates the art of cooking!

Ingredients

  • large eggs lightly beaten
  • cups semolina flour (sometimes called semolina flour)

Equipment

  • food processor
  • bowl
  • baking sheet
  • pot
  • plastic wrap
  • pasta machine

Directions

  1. Combine flour and semolina, then mound on a work surface (preferably wooden). Make a well in center and add eggs and 1/2 teaspoon salt to well. (Alternatively, put ingredients in a food processor.)
  2. Gradually stir enough flour into eggs (using a fork) to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in wall of well. Knead remaining flour into mixture with your hands to form a dough (it should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. (If using a processor, blend about 30 seconds total.)
  3. Cover dough with an inverted bowl and let dough rest 1 hour to make rolling easier.
  4. Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting.
  5. Lightly dust 1 rectangle with flour and feed through rollers. (Keep remaining dough under bowl.) Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 more times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking.
  6. Turn dial to next (narrower) setting and feed dough through rollers without folding. Continue to feed dough through rollers once at each setting, without folding, until you reach the second to narrowest setting. Dough will be a smooth sheet (about 36 inches long and 4 inches wide).
  7. Cut sheet in half crosswise.
  8. Lay sheets of dough on lightly floured baking sheets to dry until leathery but still pliable, about 15 minutes. (Alternatively, lightly dust pasta sheets with flour and hang over the backs of chairs to dry.)
  9. Roll out remaining pieces of dough in same manner.
  10. Attach fettuccine blades (to cut 1/4-inch-wide strips) to pasta machine. Feed one end of driest pasta sheet (the first one you rolled out) into cutters, holding other end straight up, then catch strips from underneath machine before sheet goes completely through rollers and gently lay across floured baking sheets. (Alternatively, lightly flour strips and hang over backs of chairs.) Repeat with remaining sheets of pasta.
  11. Let pasta dry at least 5 minutes before cooking.
  12. Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until tender, about 2 minutes (do not overcook).
  13. Drain.
  14. •Dough can be made (but not rolled out) 4 hours ahead and chilled, tightly wrapped in plastic wrap. Bring to room temperature before rolling out.•Fettuccine can be dried until leathery but still pliable, about 30 minutes, then chilled in sealable bags up to 12 hours.

Nutrition Facts

Calories131kcal
Protein19.4%
Fat16.08%
Carbs64.52%

Properties

Glycemic Index
4.5
Glycemic Load
10.42
Inflammation Score
-3
Nutrition Score
7.0673913928154%

Nutrients percent of daily need

Calories:130.59kcal
6.53%
Fat:2.28g
3.5%
Saturated Fat:0.69g
4.34%
Carbohydrates:20.54g
6.85%
Net Carbohydrates:19.45g
7.07%
Sugar:0.08g
0.09%
Cholesterol:77.5mg
25.83%
Sodium:29.86mg
1.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.18g
12.35%
Selenium:31.43µg
44.9%
Vitamin B1:0.24mg
15.69%
Folate:61.03µg
15.26%
Vitamin B2:0.26mg
15.01%
Manganese:0.18mg
8.96%
Iron:1.59mg
8.81%
Vitamin B3:1.69mg
8.46%
Phosphorus:79.33mg
7.93%
Vitamin B5:0.48mg
4.82%
Fiber:1.09g
4.37%
Magnesium:15.66mg
3.91%
Zinc:0.56mg
3.75%
Copper:0.07mg
3.4%
Vitamin B6:0.06mg
3.21%
Vitamin B12:0.19µg
3.09%
Vitamin D:0.42µg
2.78%
Potassium:80.83mg
2.31%
Vitamin A:112.5IU
2.25%
Vitamin E:0.29mg
1.94%
Calcium:16.43mg
1.64%
Source:Epicurious