Fresh Italian noodles


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 T olive oil
5 T water (cold)
2 T butter (unsalted)
1⁄4 t salt


  1. 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.
  2. Knead well and roll out flat with a rolling pin, then refrigerate for half an hour.
  3. 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.
  4. Once finished, drain but don't rinse. The starch helps the sauce stick.


Then pour warm Alfredo sauce over them, as in one of the fetuccine Alfredo or fetuccine Alfredo fortissimo recipes, and you're ready for a fine Roman meal.

4 servings
Total time
45 minutes