Lily Walker
Course: Main Course Cuisine: Italian Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes Calories: 341kcal
Let’s get started!
– 2 1/2 cups Italian-style “00” flour 318 grams, or unbleached all-purpose flour (310 grams), measured correctly – 1 tsp fine sea salt – 4 large eggs – 1 Tbsp extra virgin olive oil – Semolina flour for dusting the baking sheet and cut noodles.
1. Create a well in the center of the flour in the big bowl, add the water and salt, and stir with a fork to combine. Transfer the dough to a flat surface and gently knead it for three to five minutes, or until it forms a compact ball. If the dough is too dry, add a tablespoon at a time of water.
2. Allow the dough to rest for half an hour by covering it with a tea towel or plastic wrap. 3. Roll out the dough on a lightly floured board after kneading it a few times. Roll to a thickness of about 1/8 inch, roll up, and slice to form fettuccine, or to make squares to put in soup, or to make it thicker or thinner.