How to Make Fresh Fettuccine using a Machine (video)

This is a great video from America's Test Kitchen for making fresh fettuccine using a food processor and a hand-crank pasta machine. It is a very comprehensive, easy-to-follow video and includes helpful tips and good technique pointers to help you adjust your dough, keep the dough from drying out, and prevent it from sticking...all essential keys to mastering the art of fresh pasta. Enjoy!

SEE ALSO: How to Make Giada's fresh pasta dough (video) for a lighter dough recipe using cake flour, egg yolks, salt and olive oil.

SEE ALSO: How to Make Fresh Pasta by Hand (3 videos) for the traditional method (no machines required.)

SEE ALSO: How to Make Filled Pasta (video)

SEE ALSO: How to Make Fettuccine Alfredo (video)

Above is an Atlas Pasta machine product review video to give you an idea of how it all works. Ready to buy? Click the Cilantro ad on the right to shop and enjoy free shipping!

How to Make Fresh Fettuccine using a Machine (from video)

How to Make Fresh Fettuccine using a Machine (from video)


  • All purpose flour
  • large eggs
  • cold water
  • Ratio: 1 large egg to 2/3 cup flour. For 1 pound of fresh pasta, use 3 eggs and 2 cups flour.


  1. Add all the flour into food processor, add lid and pulse gently to aerate it.
  2. Break the eggs into a small bowl and beat lightly with a fork until combined so they'll incorporate evenly. Add the eggs to the flour.
  3. Put the lid on and process to bring the dough together into a rough ball...30 seconds max.
  4. Check the dough. If it is pebbly, it is too dry. Add a bit of cold water, a teaspoon at a time and process for a few seconds. If it is too wet, add flour, a tablespoon at a time, process until it looks right.
  5. Turn the dough out onto a lightly floured surface and knead by hand for 1-2 minutes until nice and smooth. Rotate the dough 1/4 turn and use the heal of your hand to knead.
  6. Wrap the dough in plastic wrap and let it rest for at least 15 minutes (can also put it in the fridge and use later.)
  7. Remove the dough from the fridge, unwrap it and cut it into 6 equal pieces. Use one piece at a time. Keep the other pieces covered in plastic so they don't dry out.
  8. Gently press the first piece into a flat disk using your fingers. With the machine set at the widest setting, run the pasta through, cranking smoothly.
  9. Fold the pasta in thirds like a business letter and press the seams gently. Run through again, lengthwise, at the same setting. Repeat the folding and run it through again at the same setting. Then run it through two more times without folding, still at the same setting. Adjust the setting to the next thinnest position. Run the dough through several times per setting until nice and thin.
  10. Lay the pasta on a clean dry kitchen towel, adding a dusting of flour to keep it from sticking to itself. Cover with a slightly damp towel. Roll out the other pieces.
  11. Cutting the dough: Remove one piece, (keep others covered), dust lightly with flour, cut in half and run through the fettuccine attachment. Place the cut pasta on a clean towel, dust lightly if sticky and cover with another towel or plastic until ready to cook.

INGREDIENTS: All purpose flour, eggs and cold water. Ratio: 1 large egg to 2/3 cup flour.
For 1 pound of fresh pasta, use 3 eggs and 2 cups flour.

TIP: Don't use a high protein bread makes the dough too tough. No salt needed as the pasta water will be salted and this will add enough seasoning.

TIP: Always break your eggs into a small bowl first to avoid the risk of getting any broken shell in the dough.

TIP: Always allow your dough to rest. The gluten is activated by kneading and needs to relax. Otherwise the dough will be very difficult to work with and the pasta will be too tough.

TIP: Always cover your dough with a sheet of plastic wrap or a slightly damp towel to keep it from drying out. As shown in the video, pasta dough dries out very quickly and becomes quite difficult to work with if too dry.

TIP: Add a touch of flour to the surface of the dough as necessary to keep it from sticking to machine. Work dough slowly, adjusting the settings.

TIP: When it is the correct thinness, you can see your fingers through the pasta. The final setting will depend on your machine and your recipe.

TIP: When you have cut your fresh fettuccini, lay it gently on a clean towel, dust lightly with flour and cover with another towel until ready to cook. You can also allow the pasta to dry out and keep it in plastic in the fridge for up to a week. Hang the strands over a coat hanger to dry or pile into nests on a cookie sheet.

TIP: To freeze, gently pile the strands of pasta into "nests" on a cookie sheet and dust lightly with flour. Freeze overnight on the tray and then store the nests in plastic freezer bags for up to 2 months. To use, simply the plop the nests into boiling, salted water, stirring very gently to unwind. No need to thaw the pasta!

TIP: Fresh pasta cooks VERY quickly! You may want to test a few strands first to check the timing before cooking a full batch. 2-5 minutes is about right depending on the pasta you have made. The narrower the strands, the shorter the cooking time!

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