Learn To Cook: How to Make Fresh Pasta (Homemade Fettuccine)

Fresh pasta only uses a couple of ingredients to make, and tastes delicious. In this clip from the America's Test Kitchen Cooking School, Bridget demonstrates the technique for making and shaping fresh pasta so it that you can make lasagna, ravioli, or cut pastas like fettuccine and tagliatelle.

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[genepark]

I've been making pasta for years. Usually I use 200 grams of unbleached flour, 100 grams semolina. Put this in the food processor with a ½ teaspoon of salt. Aerate the flours and salt pulsing the processor a couple of times. Break 3 eggs, adding them on top of the flour. Then add a couple teaspoons of extravirgin olive oil. Pulse the processor a few times.. Then turn it on full until the dough forms a mass. Empty the dough out onto a lightly floured work surface and knead until the dough is smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Then divide the dough into 6 ounce pieces. Cover all but one piece. Flatten it out and run it through pasta machine to the desired thickness. Lightly dust the pasta strip with flour and proceed withe remaining pieces. Then run the sheets trough the desired cutter for spaghetti or linguine. Or using a pastry cutter, cut 1 inch wide noodles for paperadella.

[robgthomas]

I love ATK videos. I REALLY wish they'd specify the weights (e.g., grams) of ingredients instead of just volume (e.g., cups), though, especially for ingredients which incorporate air like flour. Please consider this, ATK. Thanks!

[suziemarie]

I have never made pasta before - today I made this recipe only I used 1 3/4Cup 00 Flour and 1/4Cup Semolina - I used a Ninja with a setting on dough and it made beautiful pasta - I was thrilled - Ok so Nonna's may shake their head in dismay and experienced cooks may laugh but when you have never made pasta before - this was excellent - a great place to start - it was easy and it tasted great - kinda fool proof really - next time maybe I will try it by hand - but if you are having guests this could not have been simpler. :)

[peterdecicco]

Thank You so much for keeping it simple, telling the settings. God Bless U I have a learning disability, I watched so many video's Yours was the only one I was able to understand. You are a GREAT Teacher, anyone would be lucky to know YOU. You are Special. Thank You
Peter DeCicco, a disabled senior who had terrible teachers in his life. I knew I was different, I didn't need those teachers calling me crazy in front of all my school-mates.

[judichristopher]

One more time... America's Test Kitchen comes to my rescue!!!
I have been having stomach problems and found out that I can't eat things that have a lot of preserities in it... (like a BOX of Spaghetti noodles, that can last a year on the shelf.)
I thought I have to give up noodles... so I immediately came to ATK...
AND... I'm so glad that I can also make this in a Food Processor... So HAPPY.

[ChezJohn]

I just love Bridgette (sp?) & Julia, they’ve always been my favorites. I would’ve liked to have seen how you can roll & hand cut different varieties for those of us that don’t have a pasta maker. Liked & saved.

[Forevertrue]

Excellent presentation and excellent technique. The fact I can go back and look at this again give s me confidence I can do this right! Thank you so much! Sorry I'm so late to the party!

[brozbro]

If you have a pasta machine, as you roll out the pasta on #4 setting, pinch one end to the other and form a loop. You can then roll non-stop while changing the setting.

[nuthintoprove]

I love America's Test Kitchen. I have been making Pasta for 40 years and this to me looks like "how to massage a noodle." There are so many steps you can cut when you've done this a lot. If it sits or not, makes no difference; whisk the eggs or not makes no difference. Roll them thick once twice till it has the shape you want. Roll them thin and cut the length you want. Then on to the cutting. 3/4C flour for every egg, one egg per person eating. Their details on the texture are good. Try some olive oil in the mix, it keeps them from drying while rolling out. 1/2 teaspoon for each egg is good to start. Too sticky and they are hard to work with, too dry and they are difficult to roll out but there is a lot of wiggle room either way.

[genepark]

Sometimes I add minced cooked spinach that has been squeezed dry to the flour to make pasta spinacci. Or I'll add a tablespoon or of ground black pepper to the flours. Other times I omit the semolina and use 300 grams of unbleached flour. Other times I cut the pasta into 3 inch squares. Make a batter of mascarpone, powdered sugar and almond extract. The place a small amount of this in the centre of the squares. Then moisten the edges of the pasta and seal in the filling. Heat a deep fryer to 350F and deep fry the packets until golden and crisp. Buon apetito

[bobobaggins]

Literally the most helpful recipe I've seen. Might keep my current portions of egg as well as egg yolks but the tips on using the processor helped so much

[Banstargue]

Thank you for telling us about needing to keep the pasta in a slightly damp towel if not using right away! I had just made pasta, but left it on the cutting board to cook later. After watching your video I quickly transferred it to a wet towel!

[bunkyman]

I LOVE my hand crank pasta machine. It was a present 20 years ago and I have made countless miles of pasta since. Get one, you will not dissapointed!

[diamondor]

Thank you much for the basic proportions! I now can make smaller amounts using the 2/3 c flour to 1 egg formula! As a new widow, small portions is so handy!

[bettyescookingchannel]

Great step by step on how to make fresh pasta from scratch.

[blessed]

Just bought that pasta maker today! Loved this instructional with tips! Thank you so much! Clear precise and quick! Bella!

[MegaFortinbras]

I mix my pasta by hand because that way, I can tell by feel if there is not enough liquid or too much; and I can also tell when it it kneaded enough. I do this in a bowl, because a bowl is far easier to clean than a table top.

[brianguest]

That's the first time I ever heard someone explain why it is important to let the dough rest. Thanks for that.

[Street]

I have the same machine and absolutely love it. Fabulous video as a reminder of all those little steps. It's so convenient that when I make Ukrainian Perogies, I even
use the pasta machine to roll out the dough.

[Dustwheel]

get the marcato 150 without the cutting attachment. go 6 out of 9 in thickness (7 is a bit too thin), dust/fold and cut by hand on the easier and you have better control with a rustic look. chiao.