Print

Handmade Fettucine with Herbs

Handmade Fettucine with Herbs is a simple recipe that makes fabulously fresh pasta at home! Make for dinner or make ahead! | vegetarian recipes | pasta recipes | BearandBugEats.com
Scale

Ingredients

Instructions

  1. In a food processor, pulse herbs and salt a few times to blend.
  2. Add flours; process a few more seconds.
  3. Add eggs. Process for about 30 seconds, or until the mix suddenly becomes one coherent ball of dough.
  4. Break off a small chunk of dough; cover the rest with a towel to prevent drying. Stretch or flatten the lump a bit with your hands and flour lightly.
  5. Set the roller to the lowest setting. Pass the pasta through twice.
  6. Continue to flatten the pasta by increasing the roller settings. Pass the dough through each setting twice. Flour lightly and often.
  7. When it reaches your desired thickness, run it through a pasta shaper or use a pizza cutter to cut it into ribbons, squares, etc.
  8. Pasta can be dried at this point. Lay pasta flat on baking sheets, drape over a pasta drying rack, or form into nests. Dried fresh pasta can be kept 2 days in the fridge or 2 weeks in the freezer.
  9. Cook in salted, boiling water. Fresh pasta cooks in 2-3 minutes; add another 1-2 minutes for dried.