(submitted by Sir Oliver, adapted from Joy of Cooking)

(Photos by Aiko)

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Most of us are familiar with pasta in its dried form, usually as macaroni or spaghetti. While convenient and fine tasting, if you feel adventurous fresh pasta is worth the extra time and effort. It has a special taste all its own and if made correctly it gives you an exciting sense of accomplishment. Today we’re going to make fettucine–thinner but wider than spaghetti.

Ingredients:

(for one person. a double portion serves two handsomely, or three as a snack.)

  • 1 cup of bread flour (this is one instance where I don’t endorse whole wheat.)
  • 1 egg
  • two pinches of salt
  • a tablespoon or two of water
  • a teaspoon of olive oil.

Instructions

  1. Mix in a large bowl the flour and salt (very important! Not to be taken by a grain of salt. Salt brings contrast into the food, which basically means it helps you taste everything else better.)
  2. In a separate bowl, mix the egg, water, and about a teaspoonful of olive oil. Add the egg mixture to the flour and combine with the hands. if the dough is too dry add a little water, and be careful to add only a little.
  3. Knead until elastic-about five to ten minutes.

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4. Rest the dough in a plastic bag for half an hour to an hour. Meanwhile, you can make the sauce. (recipe not included here.)

5. Now this is where it gets a bit difficult, but lose not heart! You’ll get the hang of it from the second time around if not the first. You need to use a rolling pin to roll the dough out real thin. (If you have a pasta machine, this is real easy. You just crank the dough through two rolers and it comes out beautifully thin and glossy. I’m not fortunate to have one though, so I’ve gotten very well acquainted with the trusty wooden rolling pin.)

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It has to be real thin…as thin as you can roll it…how do I say this? Think of about ten printing papers stacked up. Try doing it that thin if you can. Use a very small amount of flour and spread it over the surface of the table and on the pasta to make rolling easier. If you’ve kneaded it right, you should be able to use your hands to gently stretch the pasta. Hold the sheet as you woul a map and stretch gently outward. Turn the dough in your hands like a steering wheel and pull outwards. Be careful not to make holes. (Editor: Gosh, you sure do nag alot.) (Sir Oliver: Yes I know that.)

 

5. you don’t have to do this. it was just a fun photo…anyhow.

iko

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so you flour the surface of the pasta real light. Don’t use too much flour or the noodles will feel gluey and pasty. Turn the roll onto a drycutting board and cut the noodles. cutt

If the dough sticks, unroll it and dust on a tiny bit more flour. Unravel the coils of pasta and you have fresh fettucine!

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haha! Aiko wrote “Noodle” in pasta. Remember, you can cut the noodles thicker and use them for lasagna.

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6. Have boiling water ready. Dump in all the noodles or pasta at once and boil for five minutes. Drain the water in a collander and serve immediately with good pasta sauce.

 

 

 

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