3/17/2013
- medium or 4 small zucchini
- olive oil
- garlic
- purchased marinara sauce
- chiffonaded basil
- shredded mozzarella
- leeks
- Arborio rice
- dry white wine
- vegetable stock
- medium butternut squash
- Parmesan cheese
- olive oil
- sweet red peppers
- hot Italian sausage
- rotini pasta or penne
- shredded Italian four-cheese blend
- tbls unsalted butter
- sliced mushrooms
- low sodium chicken broth
- half and half
- tbls dry sherry
- kosher salt
- coursly groud black pepper
- grated nutmeg
- grated Parmesan cheese
- fettuccine
- tble olive oil
- kosher salt
- black pepper
- corn kernals
- dry white wine
- heavy cream
- baby arugula
- Crusty Bread
- ground beef
- Olive oil
- Vegesal or other seasoned salt
- crushed red pepper
- celery seed
- Worcestershire sauce
- chopped parsley
- spaghetti
- large eggs
- grated Parmesan
- grated pecorino
- all-purpose flour
- milk
- eggs
- ground nutmeg
- freshly ground white pepper
- salt
- hot water
- butter
- chopped fresh parsley
Total Time: 45 minutes
Preparation Time: 0 minutes
Active Cooking Time: 30 minutes
Yield: 1 pound fresh pasta
Make Ahead: Pasta can be kept at room temperature for several hours
Difficulty: Intermediate
Fresh pasta is surprisingly easy to make at home. Yes, you will need a hand-cranked pasta machine, but the ingredient list could not be shorter (just eggs and flour) and the results are much better than anything you can buy.
You will be making 1 pound of Fresh Egg Pasta. We will be cutting the pasta into fettuccine that you should use for the Fettuccine Alfredo recipe in this lesson.
While we suggest using a pasta machine to cut fettuccine, you can cut fresh sheets of pasta by hand. Simply fold each sheet crosswise into thirds or quarters. Use a sharp chef’s knife and cut perpendicular to folds to form noodles of desired width. This technique comes in handy when you want to make wider shapes, like pappardelle or tagliatelle.
Here are the guidelines for cutting fresh by hand:
Pappardelle: 3/4 to 1 inch wide
Tagliatelle: 1/4 to 3/8 inch wide
Fettuccine: 1/8 to 1/4 inch wide
- We like Italian-made hand-operated manual pasta machines. We’ve tested the Imperia and Atlas pasta machines—the two major brands in Italy and widely available in cookware shops around the world—and found them equally good.