Fresh Fettuccine (Without a Pasta Machine)

Using either a stand mixer with a dough hook or a food processor blend all your ingredients together. In a stand mixer you should start from a low speed and work your way up for at least 3 or 4 minutes until your dough has a Play-doh feel to it. If it’s too wet sprinkle in a bit of flour or if it’s too dry and breaking apart add a teaspoon of your egg whites and continue working it.

Form your dough into a ball, wrap it in plastic wrap and let it rest at room temperature for an hour.

After it has rested unwrap it and flour it and your work surface well. Start rolling with your rolling pin and once your dough is flat and thin fold the edges inside and fold again (see related blog link for step-by-step photos). Turn your dough around and start rolling again towards the shorter sides. Cut your dough in half when it’s too long too handle and roll again. Repeat one more time with both halves of the dough. At the end you should have four individual sheets to work with. Work one sheet at the time until it’s really thin and about 16 inches (40cm) long. Don’t panic if the dough pulls back a lot, just keep rolling.

When your sheets are nice and thin it’s time to give the fettuccine shape to your pasta. Fold your sheet four times carefully applying flour so it won’t stick. Then with a sharp knife cut into thin strips about half and inch (1cm) each.

Carefully unfold each strip and arrange into a nest while flouring so the fettuccine won’t stick together. Repeat until all the noodles are cut.

Boil in a pot of salted water for 2 1/2 minutes, then drain and serve immediately with sauce of your choosing.