How to make Pasta: Fettuccine
What you’ll find here
- Step-by-step photos at the moments that matter
- Clear method (what to do, and why it works)
- Timing cues and doneness signs
- Common mistakes — and how to avoid them
- Simple upgrades if you want to level up
Step by Step Masterclass for Fresh Pasta
Step-by-Step Guide to making and cooking Fresh Pasta
Join me as we dive into the heart of pasta-making, learning the techniques passed down through generations. From selecting the finest ingredients to mastering the art of kneading and rolling. Each step is a celebration of tradition and creativity (https://kookssecrets.com/step-by-step-master-class/).
So, roll up your sleeves and don your apron. Let’s embark on a journey that will elevate your pasta experience to new heights. Get ready to savour the incomparable taste of freshly made pasta. Crafted with love and expertise right in your own kitchen. Let’s begin! (https://www.vincenzosplate.com/).
Easy Recipe for Fresh Pasta
The pasta dough recipe is not complicated. Given this amazing product, we can make so many different meals. At first, you may just need a little patience and practice. From this, we can make all different styles of pasta: Fettucini, Ravioli, Linguini, and Tortelini, to name a few.
The recipe I use is basic, and this simple…
1 egg, 100g flour, 1 teaspoon olive oil, and a pinch of salt.
For this step-by-step demonstration,. I am using 4 eggs , 400g flour, 4 teaspoons of olive oil, and 4 pinches of salt. EASY!
Crack the eggs in to a clean bowl.
add the oil and the salt
whisk together with a fork.
Weigh your 400g of flour and place it on a clean bench.
Make a well in the middle of the flour and get ready to get messy!
Pour the egg mix into your flour well.
Gradually add the flour from the sides of your flour well. Slowly combine the flour and egg together to form a dough.
Kneed the dough by pushing with the heal of your hands. Folding the Pasta dough back and repeating this until your dough is together and smooth.
Once you have a firm, smooth dough, cut it into four even pieces.
Wrap each piece individually and place it in the refrigerator for about 30 minutes to rest.
The Pasta machine
A pasta machine is a versatile kitchen tool that streamlines pasta preparation. It consists of a sturdy metal or plastic body with adjustable rollers and cutting attachments. As you feed the pasta dough through the machine, the rollers progressively thin it out, creating a uniform and consistent pasta sheet.
The machine typically offers various thickness settings, allowing you to customise your pasta’s thickness. This depends on whether you aim for delicate angel hair or hearty fettuccine. Some models also contain attachments for shaping different pasta varieties, such as spaghetti or ravioli.
Operating a pasta machine involves turning a hand crank or using an electric motor, depending on the model. This hands-on process gives you control over the entire pasta-making journey. Ensuring that each sheet and strand meets your desired specifications.
Operating the Pasta machine
While our Pasta is resting,. Lets take a look at the pasta machine before we start rolling our dough and making the Fettucini
On the side of the Pasta Machine there is a dial. This dial is numbered; these numbers denote the thickness of the gap between the two rollers of the Machine.
Depending on the brand of machine you bought,. These numbers will go in order from 1 to 10, with 1 being the widest. Some machines will present the order from 10 to 1, with 10 being the widest. (NOTE: Over the years, I have used different pasta machines. Some have been numbered from 8 to 1 (dont worry, 8 is the widest setting).
Once we have completed the rolling process, we will have beautiful sheets of pasta. There are various attachments that simply lock on to your machine to then cut the perfect Fettucini , Tagliatelli, Linguine, etc.
The attachment in this photo has two cutters in one. The cutter closer to the rollers is for Fettucini; the back cutter is Linguine, or flat version of Spaghetti.
Lets Start Rolling and Cutting our Pasta
The first step to Rolling our Fresh Pasta. Have ready a Rolling Pin, get your Pasta Roller set up with a little bowl of flour to one side. What would also be handy is a tray lined with baking paper that is lightly floured.
Take one of Fresh Pasta pieces from the refrigerator and unwrap the cling wrap.
We need to Roll the Fresh Pasta just to the thickness of the widest setting on your Pasta Machine. Lightly flour your bench, and using your Rolling pin, try to achieve a rectangle shape. (it doesn’t have to be the perfect shape your Pasta Machine will fix it.).
Rolling your Pasta with your Pasta Machine
Time to roll your Fresh Pasta through your Pasta Machine.
Lightly Flour both sides of your dough. Sprinkle a little flour on the Rollers of your Machine. Attach the crank handle to your Pasta Machine.
On the widest setting, line up your Pasta dough. Roll your Pasta dough through the machine. Lightly flour your Pasta sheet again, and Roll through the same setting for a second time.
From here on in, we simply turn the dial on the Pasta Machine to the next setting. So if we start at setting 10, we turn the dial to 9 . Lightly flour both sides of your Pasta sheet and pass through the rollers . We only need to roll the Pasta once through this setting and the following settings.
We then continue and repeat this process each time. Lightly flour your Pasta sheet, Rolling the Pasta through the Pasta machine, and turning the dial settings each time to 8, 7, 6, 5, 4, or 3 (or whatever order your machine dial is set as).
As you Roll the Pasta through each setting, the Rollers on the Machine move closer together. As your Pasta is Rolled through each setting, it becomes smoother and thinner. It is very important to lightly flour your pasta sheet before each time you roll it through the machine.
When we have rolled our Pasta through the final setting, we should have a smooth, thin sheet of Pasta. As a guide for Fettucini, stop at setting number 2 (or 8 if your machine numbers go the other way). For Ravioli or if you are making Lasagne sheets, roll them to the lowest (or thinnest) setting possible.
Next, simply cut the Pasta sheet in manageable lengths. Do this by cutting your sheet width ways into 2 or 3 sepaerate sheets.
Setting up your Pasta machine for Cutting
Lock in the cutter you are going to use. At this point, swap the crank handle from the rollers to the Cutter. This is a straight-forward process.
Taking our shorter sheets of Pasta one by one, we lightly dust them with flour. As before, sprinkle the cutter rollers with a little flour and feed the Pasta through to cut your Fettuccine.
Carefully lay out your Fettuccine on your lightly floured tray and repeat the process for the other sheets.
NOTE: if you have a Pasta hanging tree you can use that to store your pasta while we prepare to cook the pasta.
Cooking Fresh Pasta
Distinct techniques and considerations come into play when cooking fresh and dry pasta due to their differing compositions. Their choice often relies on the desired dish, time constraints, and personal preference. Fresh pasta adds a luxurious touch to quick, delicate dishes, while dry pasta, a pantry staple, is versatile for various recipes. Cooking fresh and dry pasta involves distinct techniques and considerations due to their differing compositions. While fresh and dry pasta have unique qualities, the choice between them often depends on the desired dish, time constraints, and personal preference. Fresh pasta imparts a luxurious touch to quick, delicate dishes, while dry pasta is a pantry staple that can be used for various recipes.
Understanding the difference before we cook our Fresh Pasta / Fettuccine
Fresh Pasta:
- Cooking Time: Fresh pasta cooks much quicker than dry pasta. It will take only 1-3 minutes to reach al dente texture once it’s submerged in boiling water.
- Texture: Fresh pasta is a softer and more delicate texture when compared to its dried counterpart. Fresh pasta absorbs sauces more readily, providing a different mouthfeel.
- Ingredients: Fresh pasta usually consists of simple ingredients like flour and eggs. Its flavour is often more pronounced, and it has a subtle richness.
- Versatility: Fresh pasta is well-suited for delicate sauces and simple olive oil or butter-based preparations. It adds a luxurious touch to dishes.
- Storage: When you prepare Fresh pasta it is better consumed shortly after preparing and cooking it.
Dry Pasta:
- Cooking Time: Dry pasta requires a longer cooking time, typically ranging from 8 to 12 minutes, depending on the type and thickness.
- Texture: Dry pasta has a firmer and more robust texture. It holds up well to hearty sauces and longer cooking times without becoming overly soft.
- Ingredients: Dry pasta is made with durum wheat and water, sometimes with additional ingredients. The drying process gives it a distinct flavour and texture.
- Versatility: Dry pasta is versatile and suitable for a wide range of sauces, from light tomato-based ones to thicker meat- or cream-based options.
- Storage: Dry pasta has a much longer shelf life and can be stored for extended periods without losing quality.
How to cook our Fresh Fettuccine
So now we know Fresh Pasta is going to cook very quickly. The first step is to get a large Pot of water for the sheets we have cut in to Fettucini in the step-by-step example. I am boiling about 2 litres of water. To the water I have added 2 good pinches of Salt and a Table spoon of Olive oil (the oil just makes my pasta shiny when cooking is finished; there is no other reason).
Make sure the water is bubbling really fast. This is very important because as soon as we add the pasta the temperature will drop, and we need the water to get back to boiling as quickly as possible.
Carefully add your Pasta to the boiling water and give it a gentle stir (I use a roasting fork; otherwise, a large metal or heat-proof plastic spoon will do). Just be gentle and stir once.
Once the pasta is added, you will notice the water stops boiling as the temperature drops. At this point, you can add a lid or cover the top with a baking tray. This will get the water boiling quickly, and our goal is to get the water boiling again as quickly as possible.
Once the water is boiling again, that’s it. Your Fresh Pasta is cooked; it is that quick.
Typically, it takes just 2-3 minutes to cook the pasta, depending on your stove’s power, from the moment you add it to the water.
Lastly, drain the Pasta into a large sieve or colander. Gently mix in a little oil and use with any sauce or garnish you desire.
Some History about Pasta
Pasta, tracing its roots back to ancient civilizations, has a rich and diverse history. The narrative begins in the Mediterranean, where early cultures cultivated grains like wheat. The ancient Greeks innovated a dish named “Laganon,” consisting of flat dough cut into strips.
The Romans played a pivotal role in pasta’s evolution, enhancing the flour milling process and introducing various pasta shapes, such as “lagana,” akin to modern lasagna. The term “macaroni” finds its origins in the Greek word “makaria,” signifying food made from barley.
With the expansion of the Roman Empire, pasta’s influence grew. The Arab invasions of Sicily in the 9th century brought new forms of dried pasta, mastering the art of durum wheat drying for longer storage, ideal for journeys and scarcity.
In the 13th century, Venetian explorer Marco Polo brought pasta to Italy from his Chinese travels. Undoubtedly, pasta became integral to Italian cuisine. The Italians perfected pasta-making techniques, crafting beloved shapes and forms.
Pasta reached the New World with Italian immigrants, emerging today as a global culinary icon cherished for its adaptability. From the ancient Mediterranean to tables worldwide, pasta’s journey attests to its enduring appeal and cultural significance.
Fun Facts about Pasta
- Ancient Origins: Pasta has ancient roots, with evidence suggesting that the Etruscans in Italy were enjoying a form of pasta as far back as 4th century BC.
- Versatile Shapes: There are over 600 different shapes of pasta worldwide, ranging from familiar ones like spaghetti and penne to unique varieties like farfalle (bowties) and fusilli (spirals).
- Eggless Wonders: While many traditional pasta recipes include eggs, there are also numerous eggless pasta options, making it a versatile choice for various dietary preferences.
- Dried vs. Fresh: The drying process for pasta dates back to ancient times. However, fresh pasta has a higher water content and a shorter cooking time, offering a different texture and taste experience.
- World Pasta Day: World Pasta Day celebrates the cultural and gastronomic significance of pasta globally on October 25th.
- Pasta Shapes and Sauces: Italians take their pasta seriously, pairing specific pasta shapes with particular sauces. For instance, the nooks and crannies of penne are perfect for trapping chunky tomato sauce, while the twists of fusilli hold creamy sauces.
More fun facts….
- Pasta Art: Artists have been known to use pasta as a medium for creative expression. From pasta sculptures to paintings featuring pasta, it has found its way into the world of art.
- Longevity of Dry Pasta: Dry pasta has an impressive shelf life. When stored in a cool, dry place, it can last for years, making it a convenient and durable pantry staple.
- Macaroni and Cheese Love: Macaroni and cheese, a beloved comfort food, holds a special place in the hearts of many. Thomas Jefferson introduced macaroni to the United States, having encountered it in Italy, and brought back a pasta machine.
- Pasta Shapes with a Purpose: Designers create pasta shapes to hold sauces or ingredients. For example, radiatore has ridges that help capture chunky sauces, while orecchiette’s concave shape cradles small bits of meat or vegetables. (https://kookssecrets.com/2024/10/14/a-alfredo/).
Chanterelle mushrooms - kooks stove talk - Kooks Secrets
[…] Chanterelles are also valued for their nutritional benefits. They are low in calories and rich in vitamins such as D and B, as well as antioxidants. Their combination of flavour and nutrition makes them a favourite among chefs and home cooks. How to make Pasta: Fettuccine […]
B - 'Bigoli' - Kooks Secrets
[…] The name Bigoli likely comes from the Venetian word bigat, meaning “caterpillar,” referring to the pasta’s chunky, wriggly appearance as it emerges from the press. It’s a pasta with character—unrefined in the best way, and rich with regional tradition. (How to make Pasta: Fettuccine). […]