Flour and water—can it get any more basic? After a few minutes of kneading, the dough magically comes together into a smooth, supple ball. Fettuccine is the goal here, but Chun also likes to cut the pasta into free-form "rags" to serve with a wild-mushroom sauce.
Cooks' Note:
Fettuccine can be made 1 day ahead and dried (keeping pasta strands as straight as possible) until leathery but still pliable, then dusted with semolina and kept in a sealable bag (folded over slightly if necessary) at room temperature.
