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Yield: 6 – 8 servings


For the Pasta Dough:

3 ¼ cups (455 g) Cup4Cup Multipurpose Flour
13 large egg yolks
1 large egg
5 tablespoons (68 g) olive oil
5 tablespoons (75 g) milk

To Serve:

2 tablespoons fresh parsley, chopped
Butter or olive oil, to taste
Black pepper, to taste


For the Pasta Dough:

  1. Place the Cup4Cup flour in the bowl of a stand mixer fitted with the dough hook attachment.
  2. In a small bowl, gently whisk together the egg yolks, whole egg, olive oil and milk.
  3. With the mixer on medium speed, slowly add in the wet ingredients to the flour until just incorporated. Mix for an additional 3-5 minutes until the dough forms a ball and begins to pull away from the sides of the bowl. If the dough is too wet or too dry adjust by adding in more flour or more milk.
  4. Wrap the dough tightly in plastic wrap and rest in the refrigerator for a minimum of 30 minutes.
  5. Working with small pieces of dough at a time, roll out the pasta into sheets of desired thickness and approximately 12 inches long using a pasta roller. Use small amounts of extra flour to prevent the dough from sticking. Place the sheets in a single layer onto a baking trays lined with parchment paper in between each layer.
  6. Place the fettucine attachment on the pasta roller. Cut each pasta sheet one at a time into fettucine. Place fettucine bundles formed into nests onto a parchment lined baking tray dusted with flour. Use pasta immediately or wrap tightly in plastic wrap and freeze for up to 1 month.

To Serve:

  1. Cook fettucine in a large pot of boiling salted water until al dente, about 3-4 minutes. Drain pasta and reserve 2 tablespoons of the cooking liquid.
  2. Add the cooked pasta and reserved cooking liquid into a large saute pan. Place the pan over medium-high heat and add in 2-4 tablespoons of butter or olive oil to coat the pasta.
  3. To serve, sprinkle chopped parsley over the top and season with black pepper to taste.