Ingredients

(4 servings)

• 400 g pasta flour (type 00)

• 8 egg yolks (size M)

Instructions

1. Prepare the flour
Pile the flour onto a clean work surface and create a well in the center.

2. Add the egg yolks
Place the egg yolks into the well. Gently whisk them with a fork, gradually incorporating some of the flour from the edges.

3. Knead the dough
Knead everything by hand into a smooth, elastic dough.
👉 This takes about 8–10 minutes. If the dough feels too dry, add 1 tsp of water; if it’s too sticky, add a little more flour.

4. Let the dough rest
Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes.

5. Roll out the dough
Divide the dough into portions and roll each one out to about 1–2 mm thickness using a pasta machine or rolling pin.
→ Start by making lasagna sheets.

6. Cut into fettuccine
Use the fettuccine attachment of your pasta machine or a sharp knife to cut even strips.

7. Cook
Cook the fettuccine in plenty of salted boiling water for 2–3 minutes until al dente.

8. Serve
Drain, let them sit for a moment, and serve immediately with your favorite sauce.

Enjoy!