Perfect Fettuccine Handmade

5 from 9 votes

G’day pasta pals and carb aficionados! If you’ve ever dreamed of transforming your humble kitchen into a pasta haven, we’re about to embark on a culinary adventure. Grab your aprons and let’s twirl our way into the heart of pasta perfection! Today, we’re diving headfirst into the delightful world of homemade fettuccine. Get ready to roll, cut, and cook your way to pasta paradise using your trusty pasta maker. Let’s unleash the pasta maestro within and craft some al dente magic with my perfect fettuccine!

Handmade Fettuccine Drying on a pasta drying rack

Pair this homemade fettuccine with our delicious Bolognese sauce for the ultimate Italian culinary experience. The freshly crafted fettuccine, with its ideal texture and thickness, perfectly complements the rich, savory flavors of the Bolognese sauce. The al dente pasta, coated in the hearty meat sauce, creates a symphony of taste and texture that will have you reaching for seconds. Check out our Bolognese sauce recipe to complete this pasta perfection!

The Well Method: Bringing Dough to Life

The “Well Method” is a classic pasta-making technique where flour is piled on a work surface, and a well is created in the center to hold the wet ingredients. This method allows for gradual incorporation of the flour into the wet ingredients, resulting in a cohesive dough. By starting at the heart of the mixture and working outward, you ensure a smooth blend and consistent texture, setting the stage for perfect homemade fettuccine.

Egg Yolks vs. Whites: Crafting the Perfect Pasta Dough

Ah, the age-old secret to pasta perfection – the golden ratio of egg yolks to egg whites! Picture this: the sun-kissed yolks, rich and vibrant, bringing life to your pasta dough. When you opt for more egg yolks than egg whites, you’re inviting a luxurious, velvety texture that’s hard to resist. The yolks infuse your fettuccine with a buttery richness, creating a pasta that’s not just a canvas for sauce but a star in its own right. The whites, on the other hand, lend structure and strength to the dough, ensuring your fettuccine maintains that perfect al dente bite. It’s a delicate dance of flavours and textures that makes all the difference in your homemade pasta venture!

3 eggs on lightly dusted benchtop

Perfecting the Dough Texture: A Balancing Act

Getting the right texture for your pasta dough is crucial in creating that perfect fettuccine. When you’re kneading the dough, aim for a smooth and elastic consistency—neither too dry nor too wet. If your dough feels too dry and crumbly, add a touch of water, a tablespoon at a time, until it comes together. Conversely, if it’s too sticky or wet, gently incorporate a sprinkle of flour until you achieve that ideal, workable texture. Remember, finding the right balance is the key to crafting pasta that’s a joy to make and a pleasure to eat!

Handmade Fettuccine Drying on a pasta drying rack


  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/2 teaspoon salt
  • Water (if needed)

Bag of Flour, 3 eggs , salt and olive oil


Pasta Maker – You can cut the pasta with a knife at the end of the cook. This is the method i used to use before I bought a Pasta maker and boy was I happy that I made that decision. If you don’t have one, I recommend that you run out and get one. They are amazing and make life so much easier. I use the Marcato Atlas 150, it’s a quality unit from Italy and does a great job. I can’t give it enough good wraps.


1. Prepare the Pasta Dough:

Measure out 2 cups of all-purpose flour and place it in a mixing bowl or on the bench. Create a well in the center of the flour and crack the eggs into it. Add 1/2 teaspoon of salt into the well.

Flour Well with 2 eggs

2. Combine and Knead:

Using a fork, gently beat the eggs, incorporating the flour from the edges of the well. Once the dough starts to come together, use your hands to knead it into a smooth ball. If the dough is too dry, add a little water, a tablespoon at a time, until it comes together.

3. Rest the Dough:

Wrap the dough ball in plastic wrap and let it rest at room temperature for 30 minutes. This allows the dough to relax and become easier to work with.

Resting pasta dough ball

4. Divide and Roll:

After resting, cut the dough ball into manageable sections. Take one portion and flatten it slightly with your hand. Feed the dough through the pasta maker on the widest setting, folding it in half and passing it through again. Repeat this process a few times, gradually narrowing the setting with each pass.

5. Cut into Fettuccine:

Adjust the pasta maker to the fettuccine setting. Feed the flattened dough through the fettuccine cutter, creating long, ribbony fettuccine strands. Lay the fettuccine strands on a floured surface to prevent sticking or use a pasta drying rack.

6. Repeat and Dry:

Repeat the rolling and cutting process with the remaining portions of dough. Allow the fettuccine to air dry for about 15-30 minutes to achieve the desired texture.

7. Cook and Enjoy:

Bring a large pot of salted water to a rolling boil. Cook the fresh fettuccine for 2-3 minutes or until al dente. Drain the pasta and toss it with your favorite sauce and toppings.

Bowl of handmade pasta mixed with bolognese

Tips for Success:

  • Use high-quality flour for the best pasta texture.
  • Adjust flour or water as needed for a smooth, elastic dough.
  • Flour the pasta well to prevent sticking during the rolling and cutting process.
  • Fresh fettuccine cooks quickly, so keep an eye on it to avoid overcooking.

Fettuccini bolognese

Storing Your Homemade Fettuccine

To make the most of your pasta-making efforts, consider storing any leftover homemade fettuccine for future cooks. Once the fettuccine is cut and dried, carefully store it in an airtight container or sealable plastic bag, ensuring it’s free from moisture. This way, the pasta will retain its freshness and flavor for up to two days in the refrigerator. Alternatively, freeze the fettuccine by arranging the strands on a tray, freezing until firm, and then transferring them to a freezer-safe bag. Properly stored, your homemade fettuccine will be ready to grace your table whenever the pasta craving strikes. Just cook it from frozen or thawed for a quick and satisfying meal!

Embrace Your Inner Pasta Maestro!

Congratulations, pasta aficionado! You’ve just embarked on a delightful pasta-making escapade, and now it’s time to revel in the fruits of your labor. Crafting homemade fettuccine with your trusty pasta maker is not just about the end result—it’s about the journey, the process, and the love you infuse into every strand of pasta. As you plate up your beautifully made fettuccine, remember that the magic lies in the details: the texture, the taste, and the satisfaction of creating something delicious from scratch. Whether you pair it with a rich Alfredo sauce or a light lemon and herb dressing, your homemade fettuccine is sure to steal the spotlight. So, gather your loved ones, raise a toast to your newfound pasta prowess, and let the pasta party begin! Buon appetito!

Homemade Fettuccine

5 from 9 votes
Recipe by Darrin Lloyd Course: Mains, PastaCuisine: ItalianDifficulty: Intermediate


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Create homemade fettuccine effortlessly with this simple recipe. Blend flour and eggs, roll the dough, cut into strands, and cook to perfection. Enjoy fresh, flavorful fettuccine!

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  • 2 cups 2 cup All Purpose Flour or 00 Flour

  • 2 Lg 2 Lg Eggs

  • 1/2 tsp 1/2 tsp Salt

  • Water (if needed)


  • Prepare the Dough Using the Well Method: Place the flour on a clean surface, shaping it into a mound. Create a well in the center of the mound, making it wide and deep. Crack the eggs into the well and add salt.
  • Combine and Knead: Gently beat the eggs using a fork, slowly incorporating the flour from the edges of the well. Once a dough starts forming, knead it into a smooth ball. If needed, add water gradually to reach the right consistency.
  • Rest the Dough: Wrap the dough ball in plastic wrap and let it rest at room temperature for 30 minutes.
  • Divide and Roll: Cut the dough into portions and flatten each slightly with your hand. Feed the dough through the pasta maker, folding and narrowing the setting with each pass.
  • Cut into Fettuccine: Adjust the pasta maker to the fettuccine setting. Feed the flattened dough through the fettuccine cutter to create strands.
  • Dry and Cook: Lay the fettuccine strands on a floured surface or1 air drying rack for 15-30 minutes. Cook the fettuccine in boiling salted water for 2-3 minutes until al dente. Drain and toss with your desired sauce and toppings.


  • Dough Consistency: Aim for a dough that is smooth, elastic, and slightly tacky but not sticky. Adjust flour or water as needed during kneading.
  • Resting Time: Allowing the dough to rest after kneading is crucial for the gluten to relax, resulting in a more pliable dough.
  • Pasta Maker Setting: Start with the widest setting on the pasta maker and gradually narrow it down with each pass to achieve the desired thickness.
  • Flouring the Strands: Ensure the freshly cut fettuccine strands are well-floured to prevent sticking and clumping.
  • Cooking Quickly: Fresh fettuccine cooks rapidly, so keep a close eye to avoid overcooking and achieve that perfect al dente texture.
  • Saucing Tips: The sauce should be ready and warm before tossing it with the cooked fettuccine to ensure optimal flavor absorption.
  • Experiment and Enjoy: Feel free to experiment with different sauces, toppings, and flavors to make the dish your own!

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5 from 9 votes
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Hi! I’m Darrin!

Welcome to my food blog, Where I try to fuse easy home cooked meals with restaurant quality results. Whether cooking for family or 7 course degustation for friends I just really love to cook!


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