You can use fresh pasta - a must for the best dishes - or you can make it yourself. If you choose to make it, here's how...
2 c semolina (semolina flour)
3 egg yolk
3 T olive oil
5 T water (cold)
2 T butter (unsalted)
1⁄4 t salt
- Because it is a mixture of north and south, the fettuccine can be made with both butter (north) and olive oil (south). Just pour a mound of flour into a bowl and make a valley in the center. Add the egg yolks, olive oil, salt, and water, then mix well. Pour on melted butter. Let it rest, covered with a moist towel for about an hour.
- Knead well and roll out flat with a rolling pin, then refrigerate for half an hour.
- Slice the dough into strips about 1/4 inch wide. Once they've had a chance to dry out a little bit, you can dump them into boiling water for about 6-8 minutes. Beware overcooking, since the pasta should be al dente.
- Once finished, drain but don't rinse. The starch helps the sauce stick.