Fresh Pasta for Fettuccine

Name: Fresh Pasta for Fettuccine
Yield: makes 1 1/2 pounds
Ingredients: 3 cups all-purpose flour, plus more for working; 3 large eggs; 3 egg yolks from large eggs; 3 tablespoons extra-virgin olive oil; 1/4 cup ice water, or more if needed; A food processor fitted with steel blade; A pasta-rolling machine

December 14, 2011

One would think that fresh pasta is a northern-Italian phenomenon, and in general northerners do eat more fresh pasta than dry, whereas southern Italians consume more dry. But the Roman tradition is to have freshly made tagliatelle as a Sunday treat. And in most cases it is served with cibreo—the giblets of a freshly killed chicken.

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