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!
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 flour...it 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!