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Fresh Fettuccine

Top your fresh pasta with your favorite sauce or toss it with sautéed vegetables and sprinkle with Parmesan cheese.

Fresh Fettuccine

From Fabio Viviani for Bertolli

Fresh Fettuccine


  1. 12 heaping "Italian" tablespoons of flour
    4 eggs
    Salt and pepper
    1 tablespoon extra-virgin olive oil


  1. Quickly beat eggs in the food processor with a pinch of salt and pepper.
  2. Add heaping “Italian” tablespoons of flour and olive oil to the food processor and mix until the dough begins to form into a ball.
  3. Pass dough through the pasta press twice until 1/4 inch thick. Roll the dough onto itself into a burrito shape and chop width-wise to create fettuccine.
  4. Add the fettuccine to boiling water over high heat, stirring occasionally until it floats, approximately five to eight minutes.

Serves four.

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