FRESH FETTUCINE

SERVES 4

• 2 cups 00 flour (or all-purpose)
• 3 large eggs
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• Dusting flour, as needed

MAKE THE DOUGH

On a board or in a bowl, combine flour and salt. Make a well, add eggs and olive oil. Whisk eggs, then pull flour in until a shaggy dough forms. Knead until smooth and elastic, 8–10 minutes. Wrap and rest 30 minutes.

ROLL

Divide dough into 4 pieces. Working one at a time, flatten and dust lightly. Run through the widest setting of a hand-cranked pasta machine 2–3 times, folding if needed until smooth. Progressively roll thinner until about 1–1.5 mm thick (usually setting 5–6).

CUT

Dust sheets with flour, fold loosely, and cut into 1/4-inch ribbons, or use the fettucine cutter attachment. Gently separate strands and dust to prevent sticking. Rest on a rack or floured tray.

COOK

Boil in well-salted water until just tender, 2–3 minutes. Toss immediately with your sauce of choice, reserving some pasta water to adjust consistency.