Fettuccine

Ingredients For homemade, wheat flour, but also often alternative flours, salt, eggs, and sometimes a little water. For factory made, durum-wheat flour, eggs, and sometimes water.

How Made The flour is sifted with a pinch of salt and kneaded long and vigorously with eggs and sometimes a little water until the dough is firm and smooth. It is covered and left to rest for at least 30 minutes, then rolled out into a sheet, not too thin, from which noodles about ⅜ inch (1 cm) wide are cut with a knife. The factory-made kind, both fresh and dried, also exists, often packaged in nests. The pasta is boiled briefly in abundant salted water.