Homemade Fettuccine Pasta

Welcome to the delightful world of homemade pasta! There’s something grounding about working dough with your hands and watching humble ingredients turn into a delicious meal. Homemade fettuccine is the perfect example—a slow, soul-filling process that brings nourishment to your table and joy to your kitchen. Whether you’re feeding your family on a weeknight or preparing a special meal from scratch, this recipe fits beautifully into the rhythm of intentional homemaking.

The Joy of Homemade Pasta

There’s a quiet joy in the rhythm of homemade pasta—flour on your hands, dough beneath your fingertips, and the gentle repetition of rolling and cutting. It’s more than cooking; it’s a moment of pause, a return to tradition, and a reminder that good things take time. Making pasta from scratch is a love letter to your home and everyone gathered around your table.

What You’ll Need

Flour: All-purpose flour (2 ¼ cups)
Eggs: Fresh, room-temperature eggs (3 large)
Oil: Olive Oil (1 tablespoon)
Salt: Just a pinch (½ teaspoon)
Equipment: A rolling pin or a pasta machine and a sharp knife or a pasta cutter.

Step 1: Making the Dough

On a clean surface or in a large bowl, mound the flour and create a well in the center. Crack the eggs into the well, add the salt and olive oil if using. Using a fork, gently beat the eggs, slowly incorporating flour from the edges of the well. Continue until a sticky dough forms.

Step 2: Knead the Dough

Bring the dough together and begin kneading with your hands. Knead for about 8–10 minutes, until the dough becomes smooth and elastic. If it’s too sticky, dust lightly with flour as needed. Form into a ball.

Step 3: Rest the Dough

Wrap the dough in beeswax wrap or plastic wrap and let it rest at room temperature for 30 minutes. This helps the gluten relax, making the dough easier to roll out.

Step 4: Roll & Cut

Divide the dough into quarters. Work with one piece at a time, keeping the rest covered. Using a rolling pin or pasta roller, roll the dough into thin sheets—about 1/16” thick. Dust with flour to prevent sticking, then fold and slice into 1/4-inch wide ribbons for fettuccine.

Step 5: Cook the Pasta

Bring a pot of salted water to a boil. Add fresh pasta and cook for 2–3 minutes, or until al dente. Fresh pasta cooks much quicker than dried pasta, so keep a close eye on it. Drain and serve immediately.

Reminders:

Make sure to rest your dough – DON’T forget this step!
For fettuccine, if I am not using the dough right away, I store it in parchment paper in a cool, dry place

The Reward of Homemade Pasta

Congratulations, you’ve just made pasta from scratch! Making your own pasta may take a little extra time, but it’s one of those slow kitchen traditions that nourishes both body and soul. So roll up your sleeves, dust your counters with flour, and get to creating. Tag me @HawthornHomemaker if you make this—I’d love to see your pasta creations!