Fresh Egg FettucineJohn Valiant
Although this flour, semolina, and egg mixture begins as a stiff dough, it cooks into beautiful, velvety noodles that are as smooth as butter. A pasta machine makes this recipe easy and foolproof. Store-bought fettuccine simply can't compare to homemade.
Cooks' notes:
•Dough can be made (but not rolled out) 4 hours ahead and chilled, tightly wrapped in plastic wrap. Bring to room temperature before rolling out.
•Fettuccine can be dried until leathery but still pliable, about 30 minutes, then chilled in sealable bags up to 12 hours.
