Egg Fettuccini


Yield: 4 (2.25-oz.) servings


All-purpose flour

Dried egg yolk


Vegetable or light olive oil

Total approximate weight

4 Lb. Using a 3-speed mixer at first speed, mix with flat beater for 30 seconds.

8 Oz. Adjust mixer speed to second speed.

36 Oz. Gradually add. Mix 1 minute. Exchange dough hook for flat beater; knead 2 minutes.

2 Oz.

6 Lb. 14 Oz.


Remove mixture from bowl; divide. Hand knead 1 minute each; cover with plastic wrap. Let dough rest 15 minutes. Extrude dough in 8-12 oz. batches through pasta machine as directed. Allow pasta to dry on racks or wax/baking paper for 5 minutes. Cook in salted boiling water until tender, 2-4 minutes.