Fettuccine Pasta Recipe From Scratch: Fresh Egg Ribbons with Homemade Flour Power

Nothing beats the satisfaction of cutting into freshly made fettuccine that you created from scratch. Standing at my Nonna’s side, I learned how flour and eggs can transform into something extraordinary with just a little patience.

This method delivers homemade pasta with the perfect bite—tender yet sturdy enough to hold rich sauces. The dough comes together quickly, and rolling it out by hand or machine gives you control over the thickness.

You’ll end up with golden ribbons that cook in 2-3 minutes, offering a texture far superior to dried pasta. The difference is undeniable, and the process is simpler than you might think.

Once you try this, store-bought will never compare again. Let’s begin.

Ingredients for Fettuccine Pasta Recipe from Scratch

Flour, eggs, and a little patience create these golden ribbons from scratch.

The flour is everything here. King Arthur or Bob’s Red Mill all-purpose are my go-tos—consistent protein content means reliable dough. Semolina adds that classic Italian texture (don’t skip it). I always buy mine from Eataly or the bulk bins at Whole Foods. Room temperature eggs incorporate better, so pull them out an hour before starting. That extra minute of planning makes a difference.

No semolina? Bread flour at half the amount works in a pinch, though the texture won’t be identical. Short on eggs? 3 whole eggs plus 1 yolk gets you close. The olive oil is flexible—any neutral oil works, but extra-virgin adds flavor. For salt, Diamond Crystal kosher is my preference (the flakes dissolve beautifully), but any fine sea salt is fine.

Fresh pasta cooks fast—2-3 minutes max—so keep an eye on it. The dough keeps in the fridge for 24 hours (wrapped tightly in plastic), or freeze the cut ribbons on a tray before bagging for up to 1 month. Dust with extra flour before storing to prevent sticking.

Step-by-Step Instructions for Fettuccine Pasta from Scratch

Making fresh pasta is simpler than you think—just follow my tested process for perfect ribbons every time.

Step 1: Create the Dough on a Clean Surface

On a clean work surface, mound the 2.5 cups All-Purpose Flour and 0.5 cup Semolina Flour. Create a well in the center large enough to hold the 4 whole Large Eggs. Add the 1 tsp Sea Salt and 1 tbsp Extra-Virgin Olive Oil to the well.

Using a fork, gently beat the eggs while gradually incorporating the flour from the inner rim of the well. Work in a circular motion, pulling in a little more flour with each pass until the mixture becomes too thick to stir with the fork.

Step 2: Knead Until Smooth and Elastic

Once the dough comes together, use your hands to incorporate any remaining flour. The dough will be shaggy at first—that’s normal. Begin kneading by pushing the dough away with the heel of your hand, then folding it back over itself.

Continue kneading for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. You’ll know it’s ready when you can press your finger into the dough and it springs back slowly. If it’s too dry, dampen your hands with water; if too sticky, work in a bit more all-purpose flour.

Step 3: Rest the Dough for Optimal Texture

Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough much easier to roll out thinly without springing back.

I’ve found this step is non-negotiable for achieving those delicate, even ribbons. The dough will also lose some of its initial tackiness during this time, which helps prevent sticking when you roll it out.

Step 4: Roll and Cut the Fettuccine Ribbons

Divide the rested dough into 4 equal portions to make it easier to handle. On a lightly floured surface, roll one portion at a time through a pasta machine, starting at the widest setting. Fold the sheet in thirds like a letter after each pass and repeat 2-3 times at each setting before narrowing the gap.

Continue this process, narrowing the setting one notch at a time, until you reach the second-to-last setting for fettuccine thickness. Dust with all-purpose flour as needed to prevent sticking. Finally, run the sheet through the fettuccine cutter attachment, or cut by hand into ¼-inch wide strips.

Unfurl the ribbons and lay them flat on a floured surface or hang them on a drying rack. Repeat with the remaining dough portions.

Step 5: Cook the Fresh Pasta to Perfection

Bring a large pot of salted water to a rolling boil. The water should be as salty as the sea. Add the fresh fettuccine and cook for 2-3 minutes—fresh pasta cooks much faster than dried.

You’ll know it’s done when the ribbons float to the surface and are tender but still have a slight bite. Drain immediately and toss with your favorite sauce. The pasta will continue to cook slightly from the residual heat, so serve it right away for the best texture.

Storing and Reheating This Dish

Fridge Storage

After cooking, toss your pasta with a drizzle of extra-virgin olive oil to prevent sticking. Store in an airtight container in the fridge for up to 3 days. I always use my Pyrex glass containers from the Boston Market down the street. ❄️

Freezer Storage

For uncooked ribbons, dust with all-purpose flour, lay flat on a baking sheet, and freeze for 1 hour before transferring to freezer bags. They’ll keep for 1 month. No need to thaw—just cook from frozen, adding 1 extra minute to the boiling time.

Reheating on Stovetop

Bring a pot of salted water to a boil and add the chilled pasta for just 30-60 seconds to refresh. Drain and toss with your sauce. This method preserves the texture better than any other I’ve tried.

Microwave Reheating

Place cooked pasta in a microwave-safe dish, sprinkle with 1 tbsp water, and cover with a damp paper towel. Heat on medium power for 1-2 minutes, stirring halfway. Works in a pinch, but stovetop is always my preference. 🔥

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