| | | | | |

Homemade Fettuccine

Homemade FettuccineI was recently sent a pasta kit from the folks at Johnsonville. The kit included a pasta machine, a pasta dryer, cheese grater, and meatball former… being a food blogger has great perks! Anyway, I thought I would try making homemade fettuccine. Most recipes online were similar so I just read a few to get the general idea of how to make the pasta. I then searched for some videos to help show me how to use my pasta-making machine and this video really helped me.

Homemade Fettuccine

Homemade Fettuccine:


  • 2 cups of flour
  • 3 eggs
  • Pinch of salt

How to Make Homemade Fettuccine

Place the flour on a clean surface making a mound then form a well in the center. Make sure to keep the walls of the “bowl” of flour even. Crack the eggs into the well of flour then season with a pinch of salt.

Homemade Fettuccine

Mix the eggs carefully with a fork without disturbing the flour. Once the eggs are mixed well, slowly incorporate the flour into the egg mixture, a little at a time. Once the flour and egg mixture is well combined, use your fingers to form a dough ball. If the dough is too wet, add a bit of flour.
Knead the dough like you would bread dough. Push the dough down away from you with the palm of your hand then turn it 90 degrees, fold, and push down again away from you with the palm of your hand. Continue kneading for 5 minutes.

Homemade Fettuccine

After you have finished kneading, cut the ball into 4 even pieces.

Flatten the dough balls in your hand. Prepare your pasta machine on the widest setting, mine was setting 1. If you don’t have a pasta machine, you can roll it as THIN as possible with a rolling pin.

Feed the flattened piece of dough into the slot of the pasta machine while turning the handle. Hold the dough in your other hand while it comes out of the machine. Fold the dough in half and repeat the process 6 times to help make the dough extra smooth. Make sure to keep your dough well-floured, you don’t want it sticky.

After you have done the 1 setting 6 times, turn the setting to 2. Feed the dough into the slot while gently holding the dough with the other hand when it comes out. Repeat. Turn the setting to 3 and repeat. The dough should go through each setting twice. I stopped my dough at setting 8.

I placed the long piece of thin dough on my floured work surface and cut it in half.

Homemade Fettuccine

I sprinkled flour on each side of both pieces and then I fed each piece through the dough cutter on my machine making sure to catch the falling pasta with my other hand. If you don’t have a pasta machine, simply fold the WELL floured pasta then cut it into the desired size with a sharp knife.

Homemade Fettuccine

I then placed my pasta on a floured surface to separate each piece before putting it on my pasta drying rack. Repeat the process with the other balls of dough. Let the dough dry for 3-4 hours.

Homemade Fettuccine

Prepare pasta by boiling water that has been well seasoned with salt over high heat. Once the water is rapidly boiling, place the pasta into the water and cook for 3-5 minutes or until al dente. Drain and toss with your favorite sauce. Enjoy.


Click here for a printable version of this recipe – For the Love of Cooking.net


Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Thanks for this recipe, Pam. I used it for my first attempt at fettuccine this past weekend, and it was fantastic! I did need to add a tablespoon of milk to the flour and egg mixture at first, since it was a little dry, but it was smooth sailing from there!

  2. I just started a blog. I actually came across yours looking for a fettucine recipe. I have a couple questions for you. First, how do get become ‘searchable’ on Google? Secondly, how do you get perks as a food blogger? I actually could ask you a million more but this is just my first week so I’m hoping many of my questions will be answered as I learn more. You also have so many parts to your blog. Who did you create your blog through? I’m just doing the google blog site and there aren’t any of these options…like the food divisions, the connections to Twitter, Facebook. Looks like you can even post or can be found on Pinterest.

  3. My daughter and I just made our first batch of fettuccine using your recipe – thanks by the way – our dough was a bit dry and you only had advice for if it was too wet, we added milk 1/2 tspn at a time (3) to finally get it to where we could knead it, could our eggs have been too small or is milk, water or another egg the right thing to do?
    It was delicious and fun and fed 5 generous adults serves
    thanks again

    1. Christine,

      I have a feeling you were right about the eggs being smaller than the ones I’ve used. Adding bits of milk until it was the right consistency is exactly what I would have done. Glad you liked making and eating it!